biscotti recipes Archives - Page 2 of 3 - One Hundred Dollars a Month

Earl Grey Biscotti Recipe

The links in the post below may be affiliate links. Read the full disclosure
By Mavis Butterfield on September 10, 2015 · 10 Comments

This recipe for Earl Grey Biscotti was on the inside of my Numi Tea box this morning and immediately knew I needed to make it. True, I did have to sacrifice 3 tea bags to make it, but you know what? It was totally worth it. I don’t know about you, but I LOVE having something to dunk in my morning cuppa.

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup unsalted butter, softened
2 eggs
1/4 cup boiling water
3 tea bags, Earl grey blend
1/3 cup slivered almonds

Directions

Preheat oven to 350. Tear open tea bag, pour into a small bowl, stir in boiling water and set aside.

Combine flour, baking soda and salt in a small bowl and set aside.

In a large mixing bowl beat the sugar and butter until creamy. Beat in eggs, then mix in tea water. Slowly add flour mixture, than nuts.

Shape dough into a log {mine was about 6″x12″} and bake on a lined cookie sheet {I always bake mine on silpats}. Bake for 20 minutes. Cool for 5 minutes, then cut logs diagonally into 1 inch thick slices. Return to oven and bake an additional 20 minutes until golden.

Cool on a wire rack.

Brew a pot of tea {or coffee} and dunk away.

~ Mavis

Find More Biscotti Recipes

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Chocolate Almond Biscotti

The links in the post below may be affiliate links. Read the full disclosure
By Mavis Butterfield on December 16, 2014 · 2 Comments

Once I figured out how simple biscotti really was to make, I’ve been making the heck out of it. Tweak an ingredient here or there and you’ve opened up an endless world of biscotti recipe options. I saw this simple chocolate almond biscotti recipe and decided to give it a whirl. Delish. It turned out freakin fantastic, so I wrapped some up in cute coffee mugs and am now using them as cute holiday gifts.

Ingredients

1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon almond extract
4 ounces semi-sweet chocolate chips or baking melts, melted
1 cup whole almonds, coarsely chopped

Directions

Preheat the oven to 325 F. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!} and set aside.

In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs and almond extract and mix well. Add melted chocolate and beat until fully incorporated. Slowly add in the flour mixture and stir until combined. Fold in almonds.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.

Bake 20 minutes until golden brown. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 20 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.

Can’t get enough biscotti? Check out these recipes:

Chocolate Hazelnut Orange Biscotti
Savory Sun Dried Tomato Biscotti
Cranberry Pistachio Cornmeal Biscotti
Gingerbread Biscotti

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Pumpkin Biscotti Recipe

The links in the post below may be affiliate links. Read the full disclosure
By Mavis Butterfield on October 12, 2014 · 6 Comments

Can you even image how good this biscotti would be on a crisp fall day with a nice warm cup of coffee or tea? You can almost smell the crunchy fall leaves and sweater season approaching. I love me some biscotti and this recipe is no exception. The pumpkin spice puts it over the edge and as a bonus, your house will smell delicious for days!

Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice {DIY Pumpkin Pie Spice Recipe}
1/4 cup pumpkin puree {Pumpkin Puree Recipe}
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla

Pumpkin Spice Topping
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon pumpkin pie spice {DIY Pumpkin Pie Spice Recipe}

Directions

Preheat the oven to 325 F. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!} and set aside.

In a medium mixing bowl, combine flour, baking powder, salt and pumpkin spice. Set aside.

In a stand mixer, beat pumpkin puree and both sugars until well incorporated. Beat in egg and egg yolk, and then vanilla. Slowly add in the flour mixture and stir until combined.

Move the dough to the baking sheet. Dampen your hands and shape into a log about 12 x 3 inches. Brush with beaten egg and sprinkle generously with pumpkin spice topping.

Bake 20 minutes until golden brown. Cool 5 minutes before using a serrated knife to cut log into 1 inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching and sprinkle with rest of pumpkin spice topping. Bake 20 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.

Can’t get enough biscotti? Check out these recipes:

Chocolate Hazelnut Orange Biscotti
Savory Sun Dried Tomato Biscotti
Cranberry Pistachio Cornmeal Biscotti
Gingerbread Biscotti
Chocolate Almond Biscotti

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Almond Lemon Poppy Seed Biscotti

The links in the post below may be affiliate links. Read the full disclosure
By Mavis Butterfield on January 5, 2014 · Leave a Comment

I’ve tried a lot of biscotti in my day {Chocolate Hazelnut Orange or Sun Dried Tomato anyone?}, but somehow this is the 1st time I’ve tried a lemon flavored one. It didn’t disappoint. So now I’ve had to add it to my list of favorite biscotti flavors {it’s as long now as a child’s Christmas wish list!}. Let me know what you think if you try it.

Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons poppy seeds
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds

Directions

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper {I use a Silpat. It’s the only way to go!}. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, beat the sugar and eggs for 3 minutes with an electric mixer or the whisk attachment on a stand mixer. Mix in the lemon zest, flour and poppy seeds, and beat until blended {the dough should be sticky}. Stir in the almonds. Let the dough rest for 5 minutes. Divide dough in half and move dough to the baking sheet. Dampen hands and then form into two 9 x 3 inch logs. Bake for 35 minutes until slightly browned. Cool for 5 minutes before using a serrated knife to cut the logs crosswise into 3/4-inch-thick diagonal slices. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake an additional 20 minutes or until light golden brown. Cool completely before serving or storing in an airtight container.

If you’re as obsessed with biscotti as I am, you’ll love this Biscotti recipe book! It’s my favorite.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.