Wanting to make biscotti, but looking for some great biscotti flavors to spice things up? We got you! Biscotti is great dipped in coffee, tea, and even chocolate milk. We love making a variety of different flavors of biscotti, like Mint Chocolate Chip or Chocolate Cherry, or Vanilla Latte. Turns out making different biscotti flavors is actually super easy too. So, here is our family’s favorite recipe and variations on biscotti. Your morning will be that much better with these delicious biscotti flavors.
Biscotti Recipe With Different Biscotti Flavors
Sometimes you just need a pick me up and tea and coffee is perfect for the mid-day slump. But sometimes you need a little extra and that’s where biscotti comes in! Biscotti is so delicious dipped in coffee and tea and is a lovely little treat. Don’t worry, it’s not bland either because we have so many different biscotti flavors for you to try!
What Is Biscotti?
Biscotti is actually an Italian cookie. More specifically they are Italian almond cookies that originated in the city of Tuscany or Prato. They’re baked twice so they’re extra hard and crunchy, which makes them perfect for dipping in coffee or tea.
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Delicious Biscotti recipe Ingredients
- 1 Cup Softened butter
- 1 1/4 Cup White Sugar
- 4 Eggs
- 1 Tablespoon of Vanilla
- 4 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon of Salt
- 1 Cup of extras or add-ins (1/4 Cup per roll)
- Egg Yolk & Water for Brushing
Directions in making bicotti recipe
Step 1
Blend wet ingredients (butter, sugar, eggs, and vanilla) until smooth.
Step 2
Add dry ingredients, excluding the extras. Mix well.
Step 3
Split batter into four batches – add 1/4 cup of extras to each batch.
Step 4
Refrigerate for at least 30 minutes for the dough to get chilled.
Step 5
Dump the dough onto a sheet of plastic wrap and use the wrap to help you form it into a log shape. You want your dough to be about one inch high and 3-5″ wide.
Step 6
Freeze the log. Before baking, brush the biscotti with an egg wash (egg yolk with a teaspoon of water).
Step 7
To cook: place the frozen log on a cookie sheet and bake in a preheated oven at 350 degrees for 30 min. Remove from the oven and let the logs cool.
Step 8
Cut into strips roughly 1 inch wide.
Step 9
Place strips on a baking sheet cut side down and toasts 10m on each side at 350 degrees.
Step 10
Allow biscotti to cool completely before you coat the bottoms with chocolate. Chocolate coating tip: melt the chocolate at low heat in the micro and spread on with a rubber spatula.
Step 11
Lay wet-side down on a piece of aluminum foil. The chocolate will set nicely this way and have less mess.
Try one of these biscotti flavor combinations!
(use 1/4th cup of extras for each log)
1. Traditional Biscotti
1/4 cup chopped almonds + 1/4 teaspoon ground Anise seed + 1/2 teaspoon almond extract
2. Cherry Almond Biscotti
1/4 cup of dried cherries + 1/4 cup of finely chopped Almonds + 1/2 teaspoon Almond extract
3. Orange Cranberry Biscotti
1/2 teaspoon Orange zest + 1/4 cup dried cranberries + 1/2 teaspoon cinnamon
4. Toffee Nut Latte Biscotti
1/4 cup toffee bits + 1/4 cup of chopped nuts (pecans, walnuts or almonds) + 1/4 teaspoon salt + 1/2 teaspoon instant coffee
5. Very Vanilla Biscotti
1 teaspoon vanilla (I use the Williams-Sonoma bean kind not extract for a more intense creamy flavor) + 2 teaspoons of flour
6. Mocha Chip Biscotti
1/4 cup cocoa powder + 1/4 cup chocolate bits (I like to use a bar that I pound for bigger chunks) + 1 teaspoon instant coffee
7. Mint Chocolate Chip Biscotti
5 drops peppermint oil (or 1/2 teaspoon extract – the oil is better) + 1/4 cup chocolate bits
8. Chocolate Covered Cherry Biscotti
1/4 cup of dried cherries + 1/4 cup of chocolate bits + 1/4 cup of cocoa powder + 2 teaspoons of the “juice” from a jar of maraschino cherries.
9. Nerdy Fruity Biscotti
1/4 cup nerds (fold in carefully immediately before you bake the cookies) + 1 teaspoon flour
10. Carmel Apple Biscotti
1/4 cup dried apple + 1/4 cup Carmel bits (stock up Thanksgiving time – this is the only time of year I can find these!)
How To Store Your Biscotti
Your biscotti should be stored at room temperature in a an airtight container. Lining the containers with a paper towel will help keep the moisture at bay keeping your biscotti nice and crunchy!
How Long Will My Biscotti Last?
That will be dependent on what you put in them. Plain biscotti will stay good for up to a month at room temperature and up to 3 months in the freezer.
However, if you are adding fruit to your biscotti there is a chance it may go back before that. Always keep an eye on it for mold.
Yield: 4 logs
Biscotti is one of the best breakfast ideas in the world! Paired with any favorite hot drink, taking biscotti in the morning is a great way to start the day. What's amazing about this recipe is that you can try up to 10 variations! Mix and match, and find the best version for you!
Prep Time4 hours 30 minutes
Cook Time40 minutes
Total Time5 hours 10 minutes
Ingredients
- 1 Cup Softened butter
- 1 1/4 Cup White Sugar
- 4 Eggs
- 1 Tablespoon of Vanilla
- 4 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon of Salt
- 1 Cup of extras (1/4 Cup per roll)
- Egg Yolk & Water for Brushing
Ingredients for Different Flavors to Try
- Traditional: 1/4 cup chopped almonds + 1/4 teaspoon ground Anise seed + 1/2 teaspoon almond extract
- Cherry Almond: 1/4 cup of dried cherries + 1/4 cup of finely chopped Almonds + 1/2 teaspoon Almond extract
- Orange Cranberry: 1/2 teaspoon Orange zest + 1/4 cup dried cranberries + 1/2 teaspoon cinnamon
- Toffee Nut Latte: 1/4 cup toffee bits + 1/4 cup of chopped nuts (pecans, walnuts or almonds) + 1/4 teaspoon salt + 1/2 teaspoon instant coffee
- Very Vanilla: 1 teaspoon vanilla (I use the Williams-Sonoma bean kind not extract for a more intense creamy flavor) + 2 teaspoons of flour
- Mocha Chip: 1/4 cup coco powder + 1/4 cup chocolate bits (I like to use a bar that I pound for bigger chunks) + 1 teaspoon instant coffee
- Mint Chocolate Chip: 5 drops peppermint oil (or 1/2 teaspoon extract – the oil is better) + 1/4 cup chocolate bits
- Chocolate Covered Cherry: 1/4 cup of dried cherries + 1/4 cup of chocolate bits + 1/4 cup of coco powder + 2 teaspoons of the “juice” from a jar of Marishino cherries.
- Nerdy Fruity: 1/4 cup nerds (fold in carefully immediately before you bake the cookies) + 1 teaspoon flour
- Carmel Apple: 1/4 cup dried apple + 1/4 cup carmel bits
Instructions
- Cream butter, sugar, eggs, and vanilla until smooth.
- Fold in the dry ingredients, excluding the extras. Mix well.
- Split batter into four batches then add 1/4 cup of extras to each batch. Refrigerate for at least 1 hour.
- Put the dough onto a plastic wrap and shape it into a log, about one inch high and 3-5 inches wide.
- Put the logs in the freezer for about 4 hours to get it frozen.
- Brush the biscotti with egg wash before baking.
- Put the frozen biscotti log on a cookie sheet and bake in a preheated oven at 350F for 30 minutes.
- Take out off the oven and let it cool before cutting into strips, about 1 inch wide.
- Lay the strips on a baking sheet and toast for 10 more minutes on each side.
- Let the biscotti cool down completely then coat with melted chocolate.
More Delicious Recipes To Go With Your Biscotti From Kids Activities Blog
- You have to try these 5 at home coffee recipes!
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- Make your favorite lattes at home!
- Try these 20 easy coffee recipes!
- I’m obsessed with this easy brown sugar iced latte!
- This easy homemade pumpkin spice coffee is so good.
- Yum, this refreshing strawberry green tea smoothie is so refreshing.
What flavors of biscotti have you made and enjoyed?
