Biscotti Toscani

Biscotti Toscani

230
THEA 1

"These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino."

Ingredients

1 h 30 m servings 84 cals
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Original recipe yields 42 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
  3. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
  4. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
  5. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
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Reviews

230
  1. 283 Ratings

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I am not a big fan of biscotti, but I am trying to find a nice dessert with a longer shelf life (for gifts) and also something tasty to sell during the holidays. This is my first attempt at mak...

MORE THAN TWO YEARS AGO WAS WHEN I GAVE THIS RECIPE A FIVE-STAR RATING.....AND I JUST WANT TO CONFIRM THAT THIS IS ONE OF THE BEST BISCOTTI RECIPES, IF NOT THE BEST, YOU WILL EVER FIND. AFTER G...

These were fantastic! Thanks,Thea. Spreading the chocolate on each cookie was a bit time-consuming, so on my subsequent batches, I laid out all the cooled cookeies, cut side up, on the baking sh...

YUM! I tried to follow the recipe to the letter but I didn't have any oranges. I used 1/2 tsp. orange extract instead. Delicious! Also, after baking, I layed the pieces right next to each ot...

This is a great recipe. I have been looking for a good one for a while and I'm so glad I found this one. I didn't have almond extract and I don't care for nutmeg, so I left them out. I also didn...

Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The ...

What a change-friendly recipe! I used this recipe on my first shot at making biscotti. I had to leave out almonds due to an allergy, I used anise flavoring instead of the orange zest b/c I did n...

SAVE BIG BUCKS!!!! I used to purchase my coffee-dunking biscotti by the truckload and at gourmet food prices, it was a guilty pleasure...but NO MORE!! This biscotti was more dense and subtle i...

This is the 3rd AR biscotti recipe I've tried - and the sweetest (also tried "Biscotti" & "Pistachio and Cranberry"). I used fresh orange zest and put the choc chips in the batter (1/2c) so I wo...