I have been promising a certain someone…*cough* Kluthe *cough*….. my recipe for Biscotti for well over a couple of years now.  I am quite embarrassed that only now am I finally, with guilt-tipped fingers, tapping this out.

This biscotti was one of the inspirations for me to start cooking again.  I was a starving college student with three children and a wife, living in the crux of two intersecting interstates in Oklahoma City.  Poor as a church mouse, I would study at the local Barnes and Noble with an attached Starbucks, and I just could not believe that a single cookie could be worth $2.00.  I did some research, to enjoy this luxury whenever I wanted.  The following is the result.

I need to add that this is the ‘base’ recipe from “Joy of Cooking” by Scribner Press.

  • 3 lg eggs
  • 1 lg egg white
  • 3-cups all purpose flour
  • 2.5 tsp baking  powder
  • .25 tsp salt
  • 8 tbsp unsalted butter
  • 1-cup sugar
  • 1.5 tbsp light corn syrup (see options below)


  1. Preheat oven to 350 degrees.
  2. Set up a parchment paper lined rimmed cookie sheet.
  3. Cream together butter and sugar.
  4. Beat in (one at a time) the eggs, then the egg-white.
  5. OPTIONS 1: Only add what you want here, these are not necessary.  Don’t add them all.
    1. Add in 1 tbsp coffee grounds or instant coffee
    2. 1.5 tbsp light corn syrup.
    3. 1.25 vanilla or scrape half of a vanilla bean for a more floral hit.
    4. 1.25 tsp almond extract.  Almond is classic for TRUE Italian biscotti.
    5. Or any other liquid flavorings…
  6. Stir in the flour until smooth.
  7. OPTIONS 2: Solids
    1. 0.25 cup of dark cocoa, but add a little more liquid if resulting dough is too dry.
    2. 2-ounces of bittersweet chocolate cut into rough chunks.
    3. 0.5 cup of dried cherries.
    4. 0.5 cup of slivered almonds.
    5. 0.25 cup of black walnuts. (go easy with these)
  8. Form the dough into 2- 15 X 1.5 inch logs.
  9. Arrange on a parchment paper lined sheet pan.
  10. Slightly flatten the logs into a shaped pleasing to you. Some like really flat, other like a more oval shape.
  11. Slide into a preheated oven.
  12. Bake for 35 minutes.
  13. Remove from oven and gently slide onto a cooling rack until logs are cool enough to handle without breaking them.  Careful with this step.
  14. Slice logs on a bias into 0.5″ slices.
  15. Lay slices back on cookie sheets and return to oven for around 16-minutes, or until the tops are just starting to firm up.
  16. Pull from oven and move to cooling rack.
  17. At this point you can decorate with molten chocolate, or other glazing if desired.  I personally like them plain.
  18. OPTION:  Ginger – Orange
    1. at the liquid option stage add 1 tsp ginger.
    2. 1 tsp of orange extract.
    3. 1 tsp orange zest.
    4. 1 tsp lemon zest.
    5. You can also add candied orange peel if you like.  I make a home-made version that is AWESOME!


2 thoughts on “Biscotti

  1. Rob I sort of thought this sort of accidentally you need to create a cook book i know jug heads always FULL of ideas of crap YOU need to do.

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