I feel like biscotti aren’t super common these days, but I have fond memories of them. My sisters and I would be sitting on the living room floor playing while my parents were chatting with each other on the couch, sipping on their morning coffee. We would beg them for just a sip because it smelled so good; sometimes they’d give in. On some days, they’d enjoy a biscotto or two with their coffee (Italian lesson for the day: biscotto is singular, biscotti is plural). I remember we used to have the huge costco sized tub in our pantry, so eating more than one happened quite frequently. They’d take out enough biscotti for all of us, and let us dip the cookie into their coffee. I remember loving it because it was this sweet, crunchy cookie that got a little mushy after being dipped in their coffee. I’m not sure what I enjoyed more: the biscotti itself or the fact that I got to dip it in this caffeinated drink that we usually weren’t allowed to have. Looking back, it was awfully nice of them to let us leave all our soggy biscotti crumbs in their coffee.
Biscotti is an Italian cookie that’s baked twice, making it it extra crunchy. Historically, they were baked twice to dry it out, allowing it to be stored for longer periods of time. Today, at least in my world, biscotti means yummy cookie you dip in your coffee.
Biscotti can take on a variety of flavors, but a very common one is almonds and dried cranberries. A friend of mine brought biscotti to a holiday party, but she used chocolate covered almonds instead of plain ones! Such brilliance must be copied, so I made biscotti with dried cranberries and sea salt chocolate covered almonds. Then I dipped them in more chocolate, because more is better right? In this case, yes!
Here’s a quick breakdown on how to make these delicious things. You’ll be shocked how easy it is!
Mix the dry ingredients; mix the wet ingredients. Mix the dry and wet ingredients together.
Roll the dough into 2 logs and bake.
Cut into slices and bake again.
Optional: cover them in chocolate (but why would you not?)
The biscotti itself is not very sweet, so the addition of the tart and sweet cranberries and the salty, chocolatey, and nutty almonds is perfect. The flavors and textures all work in harmony and create an absolutely amazing cookie that is perfect with your morning coffee or tea!
Enjoy the holidays, my friends, and MERRY CHRISTMAS!
- 2 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 egg whites
- 2 whole eggs
- 1 tbsp vanilla or almond extract
- 3/4 cups chocolate covered salted almonds, chopped* (see note)
- 1 cup dried cranberries
- Optional: melted chocolate or candy melts for dipping/decorating
- Preheat oven to 325F (170C).
- Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together eggs, egg whites, and vanilla or almond extract.
- Add wet ingredient to the dry ingredients, mixing until just moist. Add dried cranberries and almonds. Mix thoroughly.
- On a floured surface, divide the batter in half, and pat each half into a log (approximately 14 inches long and 1 1/2 inches thick). Place on a cookie sheet and bake 30 minutes. Cool on wire rack until cool enough to handle (about 10 minutes).
- Reduce oven temperature to 300F (150C).
- Cut biscotti on the diagonal into 1/2-inch slices. Place biscotti slices upright on a cookie sheet, spacing them about 1 inch apart. Bake for 20 minutes. Let cool and store in a loosely covered container.
- Optional step: Dip in melted dark or white chocolate and decorate as desired (roll in chopped almonds, drizzle with additional chocolate, etc).
- * The original recipe call for sliced almonds, but I used Trader Joe's Sea Salt & Turbinado Sugar Dark Chocolate Almonds (and gave them a rough chop)