Biscotti

Double Chocolate Biscotti

Chockey, Chockey, Chockey. I love you so.

Dark chocolate biscotti with dark chocolate chips bring this sweet cookie to life that makes all things better.

I know, enough with the biscotti already. But seriously. It is a cookie this gal has some serious affection for. It has flavor and texture and shelf life. It can be dipped into a hot beverage and not fall apart like an Oreo (I hereby proclaim soggy Oreos to be exceptional at the right time and place).

This dough is, for all intents and purposes, a dream. It comes off the mixer in one lump, is divided, baked, sliced, and baked again. It needs no garnish but will take one with pride. It has dark chocolate chunks, but the potential for this dough…add in slivered almonds, dried cherries, cranberries, orange zest, pistachios…the ideas are endless.

For this cookie, I kept it simple. Dark chocolate cocoa powder, dark chocolate chunks, need I say more? I did indulge and dip half of the batter into melted chocolate because, yes please.

Today’s blog is short and sweet, pun intended. These cookies need no elaboration. If you don’t bake them as long the second round, they will have a soft crunch. Which, if you are going to have hard edges, you should have a soft center. In personality as well as a cookie, am I right?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Biscotti

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Delicious dark chocolate biscotti with dark chocolate chunks.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla extract
  • 1/2 Cup Dark Cocoa Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks/Chips

Instructions

  1. Preheat oven to 350*
  2. In a mixer with a paddle, combine butter and sugar until light and fluffy.
  3. Add eggs and vanilla extract and combine.
  4. Add Dark Cocoa powder, baking powder, and salt.
  5. Add flour, and incorporate until it makes a dough an add dark chocolate chips.
  6. Form dough into two logs onto a Silpat or parchment lined cookie sheet.
  7. Bake for 30 minutes.
  8. Remove from oven and cool for ten minutes.
  9. Slice biscotti into one inch slices.
  10. Place slice side up onto cookie sheet and return to the oven for an additional 10-15 minutes.

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Cranberry Orange Biscotti

Cranberry Orange Biscotti

Cranberry Orange Biscotti

So, I’m a New England Girl, through and through. Give me your white steepled churches and ancient graveyards, lighthouses, glorious autumns, and all of the goodness that comes with the history of our great nation.

With that, and I’ve blogged about this before, is the amazing tradition of taking a perfectly healthy berry and plunking it down in a dessert. Now, if peanut butter and chocolate are a culinary “Bachelor”, cranberry and orange are the “Bachelorette.” Disclaimer: I don’t watch either show. However, this match of cranberry and orange just work so well together. I am all about being a resident of Massachusetts. We be the cranberry kings. Bring on the cranberries. 

In my endeavor to make all of the biscotti, it was inevitable I would find this recipe and attempt it.

Now, in my defense and love of citrus…I did really amp up the orange zest. How does one end up with 1/4 a cup of zest? Easy. You buy a bag of clementines, your mom brings over more clementines, and then, you see Satsumas with their little green leaves at the grocery store and you just have to buy them. Citrus overload. I can’t say I am sorry. We eat a lot of citrus. I need my vitamin C. I work with small children. My teaching table is a Petri dish.

Cranberry Orange BiscottiWell, if a clementine gets past it’s freshness it gets hard and almost field hockey ball like. But guess what? That zest is perfect. I also just bought a masticating cold press juicer (who knew this was a thing? it is). Enter more use for citrus but not it’s peel. Aha! Zesting has become pretty regular and normal around my kitchen.

This recipe combines easily and bakes in two stages. It keeps forever in an airtight container. Even though I don’t love white chocolate I think it adds just a little sweet and pretty on the finished cookie. I might make these again with white chocolate chips on the inside of the cookie; give the batter a bonus, and not dip them. Mix it up a bit. I might also make an orange glaze with citrus zest and confectioner’s sugar next time around.Cranberry Orange Biscotti

I will be honest and say I do love these biscotti, they are one of the best cranberry orange cookies I have ever had.

If you are a New Englander, you need to make yourself these cookies because they embrace everything that our history holds, (cranberries were even at the first Thanksgiving, remember). If you aren’t a New Englander, you should grab yourself a bag of dried cranberries and try this recipe. I promise, you won’t be disappointed.

I hope you enjoy this recipe and as always, thank you for coming to the table!

Chrissy

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Cranberry Orange Biscotti

Cranberry Orange Biscotti
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This combination of cranberry and orange biscotti with a white chocolate dip makes for the perfect New England biscotti. Recipe adapted from www.yourhomebasedmom.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 6 ounce package of Dried Cranberries (I used Craisins)
  • 3 Tablespoons Orange Juice
  • 3/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 2 Eggs
  • 1/4 Cup Grated Orange Zest
  • 2 1/2 Cup AP Flour
  • 1/4 Teaspoon Salt
  • 1 Cup White Chocolate Chips

Instructions

  1. Preheat oven to 350*
  2. Place dried cranberries in a bowl and add boiling water. Let sit for five minutes. Drain well and set aside.
  3. In a mixer with a paddle attachment, combine butter and sugar and orange zest and mix until light and fluffy.
  4. Add eggs, one at a time and incorporate.
  5. Add Orange Juice, Baking Powder and Salt.
  6. Add flour until mixed.
  7. Turn out dough onto a lightly floured surface and shape into two 4″ x 8″ rectangles with softly rounded edges.
  8. Place on parchment lined or silicone mat lined cookie sheet.
  9. Bake for 25 minutes or until lightly golden brown.
  10. Allow to cool for ten minutes.
  11. Slice baked logs into one inch slices, on the diagonal, if you desire.
  12. Return cookies to the cookie sheet sliced side up and continue to bake for an additional 25 minutes.
  13. Allow cookies to cool.
  14. Microwave white chocolate chips in a microwave safe bowl, checking frequently to not scorch the white chocolate.
  15. Dip each biscotti into the white chocolate (or drizzle on top) and allow to cool.

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Chocolate Dipped Peanut Butter Biscotti and Happy Little Accidents

Chocolate Dipped Peanut Butter Biscotti
Chocolate Dipped Peanut Butter Biscotti

Chocolate Dipped Peanut Butter Biscotti

My precious. Peanut Butter Biscotti dipped in melty semi-sweet morsels. You had me at hello. I don’t even love peanut butter and chocolate the way some people do, but this cookie holds a sweet spot (pun intended) in my heart.

This dough is a peanut butter based, and actually doesn’t even have regular butter in the dough. It uses and mix dark brown sugar and white sugar instead of all white, and calls for an extra egg than my regular batter calls for.

Chocolate Dipped Peanut Butter Biscotti

I have a small kitchen, but a very organized pantry. Baking ingredients live on two shelves, and my various pans and baking implements live together happily so this baker knows what she does and doesn’t have. So…when I added the chips to the mixer (which were supposed to be peanut butter chips) and realized as they were being incorporated that lo and behold they were butterscotch chips…well it was a happy little accident. The peanut butter chips live right next to the butterscotch chips. I grabbed the wrong bag. Chocolate Dipped Peanut Butter Biscotti

I am sure had the chips been the peanut butter and not butterscotch the peanut flavor would be boosted above and beyond. It was not intentional, but the change of plan made for an amazing cookie. The peanut taste is there and the chocolate as well and the scotchy seemed to make the peanut butter almost taste peanut buttery-er. However, if you make these, you do you. Use the peanut butter chips.

Chocolate Dipped Peanut Butter BiscottiIf I baked these cookies a little longer after being sliced, they would crisp up nicely, but I chose to leave them slightly softer and chewier, a decision I do not regret. While there is a place in the world for the crisper crunchier biscotti, these cookies called for a bit of chew. Call me sentimental, but I like my peanut butter cookies chewier.

Whether you embrace my happy accident or go full on Peanut Butter, the way this biscotti dough cooks up, you will be so happy. The outside forms a perfect shell, with a hint of a crackle when you slice into it. Then, the inner portion of the cookie stays tender and soft (which does firm up with the second bake). I could have left them as they were without doing the second bake- but then it would not have been biscotti.

I love the way people light up when they realize I have made something peanut butter based. It really does have a following. This cookie will not disappoint. Even with the butterscotch chips- it is pretty darn near the perfect cookie. If I do say so myself.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Dipped Peanut Butter Biscotti and Happy Little Accidents

Chocolate Dipped Peanut Butter Biscotti
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This delicious peanut butter based biscotti incorporates the sweet mellow flavor of butterscotch chips and wrap up in a chocolate dip. The perfect accompaniment to tea or coffee.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Sugar
  • 3 Eggs
  • 1/4 Cup Milk
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 3 Cups AP Flour
  • 2 Cups Butterscotch Chips

Instructions

  1. Preheat oven to 350*
  2. In a mixer with a paddle attachment, combine peanut butter and sugars. Combine until light and fluffy.
  3. Add eggs, one at a time, and incorporate.
  4. Pour in milk, extract, and mix until combined.
  5. Add dry ingredients, slowly, until all incorporated. Stop to scrape the sides of the bowl as you go.
  6. Add chips into the mixture.
  7. Separate the dough into three sections and form each into a softly rounded rectangle/log.
  8. Place on a silicone or parchment lined cookie sheet and bake for 15-20 minutes or until firm and lightly golden.
  9. Allow to cool for ten minutes.
  10. Slice logs into one inch slices, and return to the baking sheet cut side up.
  11. Return to oven and bake for an addition 10 minutes or until dry (I keep mine chewier).
  12. Remove biscotti and allow to cool completely.
  13. In a microwave safe bowl, melt semi sweet or dark chocolate chips (approx 1 -2 Cups)
  14. Dip cookies into melted chocolate or drizzle on top of cookies.

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Lemon Lemon Biscotti

Lemon Lemon Biscotti

Lemons and Lemon Rind

My recipe file is like my Apple iTunes playlist. A mix of classic rock and the new stuff, the stuff you wouldn’t play in front of your kids, the stuff my parents listened to when I was little, and all of the other genres I have collected along the way. I have said it before, “I am not defined by my playlist.” My recipes reflect that as well.

What can I say about lemon except, “I love you?” I love everything lemon from lemon in my water to lemon curd. Every juice I have cold pressed contains at least one lemon. My favorite pie growing up was lemon merengue. I have a taste sensor where I don’t want my lemon to be sweet, (that means no lemon filled donuts or Danish…) so a lemon cookie isn’t something I endeavor to make often, but here it is…a lemon biscotti that makes me literally swoon.Lemon Lemon Biscotti

I know, the biscotti love. I just can’t help myself. I will keep at this biscotti game until I have exhausted it. My kids are over it already, my colleagues at work are not. So I will continue this journey.

Now the beauty of this cookie is that it combines lemon zest, lemon extract, lemon juice, lemon glaze, it delivers the lemon burst you are looking for when eating a lemon cookie. I can not express the disappointment I feel when I expect something to be lemon-y and it isn’t. It’s yellow, it has the lemon scent, but then you bite into it and, meh. Am I alone in this? I hope not.

Lemon Lemon BiscottiBack to the biscotti. Yes, it is pale and golden but it combines the zest and juice with the buttery base and it is beautiful. I made a basic glaze with lemon and powdered sugar and life is good.

These biscotti will last in an air tight container for two weeks. I kid you not. They won’t be around that long, but they will last.

Lemon Lemon Biscotti

If I could put sunshine into a cookie this would be that cookie. Sweet and Tart, a combination of chew and crunch, and oh so lovely. This cookie deserves a spot in your spring baking list for sure.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Lemon Lemon Biscotti

Lemon Lemon Biscotti
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Delicious lemon biscotti with a lemon glaze.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Lemon Extract
  • 1/4 Teaspoon Salt
  • 2 Lemons, zested and juiced
  • 2 Cups All Purpose Flour

Glaze:

  • 1 Cup Powdered Sugar
  • 2–3 Teaspoons Lemon Juice

Instructions

  1. Preheat oven to 350*
  2. Line a cookie sheet with parchment paper or silpat.
  3. In a mixer with a paddle attachment, combine butter and sugar until light and fluffy.
  4. Add eggs to mixture until incorporated.
  5. Add Lemon extract and zest.
  6. Add flour to mixture until a sticky dough comes together.
  7. Transfer dough to cookie sheet, forming two logs.
  8. Bake for 35 minutes at 350* until lightly golden.
  9. Allow to cool for 5-10 minutes.
  10. Slice on an angle into one inch slices.
  11. Place sliced cookies slice side up on cookie sheet.
  12. Reduce oven temperature to 300*
  13. Bake for an additional 15-25 minutes or until cookies are firm to the touch.

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Coconut Biscotti

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

Coconut BiscottiIt would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

Coconut Biscotti

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 1 Cup Shredded Coconut
  • 1 1/2 Teaspoon Coconut Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 Cups AP Flour

 

Instructions

  1. Preheat oven to 350*
  2. In a mixer, combine sugar and butter until light and fluffy.
  3. Add eggs and extract and beat until combined.
  4. Add in coconut, baking powder, and flour until combined.
  5. Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
  6. Bake for 30 minutes.
  7. Allow Biscotti to cool for ten minutes and slice into one inch pieces.
  8. Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea.  You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
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Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 3/4–2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
  • 1 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 350*
  2. In a mixer, combine butter and sugars until light and fluffy.
  3. Add eggs, extracts, salt, and baking powder.
  4. Add flour until dough is slightly sticky but holds together.
  5. Add chocolate chunks and walnuts.
  6. Form into two logs on a parchment or Silpat lined baking sheet
  7. Bake for 30 minutes.
  8. Reduce oven temperature to 300*.
  9. Allow bars to cool for ten minutes.
  10. Slice bars on the diagonal, approximately one inch thick.
  11. Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

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Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti
Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

Dark Chocolate Dried Tart Cherry Biscotti

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

Dark Chocolate Dried Tart Cherry BiscottiThe unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

Dark Chocolate Dried Tart Cherry Biscotti

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

Dark Chocolate Dried Tart Cherry Biscotti

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti
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  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • 3 Eggs
  • 2 Cups of AP Flour
  • ¾ Cup Dried Tart Cherries, chopped into small pieces
  • 1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

  • 1 Cup Dark Chocolate morsels
  • 1–2 Tablespoons of shortening

Instructions

  1. Preheat oven to 325*
  2. In a mixer, beat butter and sugar together until light and fluffy.
  3. Add eggs, vanilla extract, and combine.
  4. Add baking powder, baking soda, salt to mix, then slowly add flour.
  5. Mix well and fold in cherries and chocolate.
  6. Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
  7. Bake for 20-25 minutes or until lightly browned.
  8. Remove tray from the oven and allow to cool for ten minutes.
  9. Slice at an angle approximately one inch thick.
  10. Replace biscotti on the cookie tray slice side down.
  11. Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
  12. Remove biscotti from the oven and allow to cool on a wire rack completely.
  13. If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

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Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti
Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti

Every year I make this sweet little cream cheese cookie with a cherry half on top. It is an old Pennsylvania recipe that I make during the holidays without fail, except for this year.

I did, however, buy the ingredients to make these cookies, which included maraschino cherries. You know, the glass jar filled with ruby red cherries that glisten in their sugary sweetness. Long stems and future sundae toppers/Shirley Temple makers. You can’t really find them in the same place at grocery stores…some are with the ice cream toppings and some are in the baked good aisle and some you just have to stop and ask the clerks to find.

I know that artificially red colored anything is bad. I know it is not for the every day experience. I also know, when making these cookies I had at least one cherry while I was chopping them up.

I am a 1972 born and raised human. I never wore a seat belt as a child. I sat in the front seat, breathed in an abundance of second hand smoke, and never wore a helmet while bicycle riding until I was nineteen. I lived in a time where my parents had no idea where I was during the summer from lunch until street lights came on. So, a red maraschino cherry was definitely a part of my childhood. Along with slush puppies, striped knee socks, games of four squares, and feathered hair. Throw Fonzie in there, Love Boat, and Saturday morning cartoons, you now see a glimpse into my childhood.

Fast forward; I have used a seatbelt every time I enter a car since the late 80’s. My children wear bicycle helmets, and we do not find ourselves around much second hand smoke. We are pretty boring. I’m thrilled with this. The internet, laptops, cell phones, have invaded our lives, and with them, different dangers.

I do still buy maraschino cherries. They are just a little sentimental part of my life that I keep in the pantry. I haven’t made a Shirley Temple, I don’t think, in the last ten years. We don’t even have ice cream sundaes often, but I did make these cookies, and they are delicious.

Almond and cherry are like the peas and carrots of the baking world. This original recipe from www.culinaryhills.com not only incorporated sliced almonds (roughly chopped) it also includes almond extract. The sweet pink color and the slight chew from the small pieces of cherry make this another visually appealing as well as tasty biscotti. I, of course, added more cherries than the original recipe. I also added a white chocolate drizzle because it looked pretty and added a little more sweet to the finished product.

I intentionally leave my biscotti with a little chew to them, as I don’t want a brick-like finished product. I do know most biscotti have the hard crunch to them and I like mine just shy of that. The final baking time determines how dry the cookies end up, so you determine that when you bake your own.

These would make a very sweet valentine cookie, and if you are going to crack open one of those jars of red wonder, why not in the name of love? You could sing Tainted Love to go with your ethical stand on red food dye? No?

If I were to mix up my cookie tray, these would be a keeper. Throw in an almond or orange with dark chocolate biscotti, or a double chocolate biscotti and you have a range of colors and flavors.

I like that biscotti keep nicely in an air tight container for more than a week, if you can keep them around that long (last time I did breakfast at school they were gone before the first lunch wave). They can nestle in an air tight container or even be frozen and keep their integrity. And I am all about integrity, especially in a cookie. Ok, more of in my humans, but if a cookie can not crumble that works too.

 

Sometimes we take a detour, and we find ourselves in a place we don’t expect but find pleasantly surprising. That’s where the journey with my maraschino cherries ended up. Instead of becoming a cream cheese classic, they became a biscotti that will make another appearance in my kitchen. Wherever you go, wear your seatbelt, or a helmet…we aren’t in the eighties anymore.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti
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Original biscotti base recipe from www.culinaryhills.com (I made some minor adjustments)that incorporates sweet maraschino cherries and slivered almonds. White Chocolate drizzle gives the added layer of sweetness.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Teaspoons Almond Extract
  • 2 Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 3–3 1/2 Cups of Flour
  • 1 Cup Maraschino Cherries, chopped
  • 1 Cup Slivered Almonds, roughly chopped

Drizzle (optional)

  • 1 Cup White Chocolate Chips
  • 2 Tablespoons Shortening

Instructions

  1. Preheat oven to 350*
  2. In a mixer, beat butter and sugar together until light and fluffy.
  3. Add eggs, almond extract, and combine.
  4. Add baking powder, baking soda, salt to mix, then slowly add flour.
  5. Mix well and fold in maraschino cherries and chopped almonds.
  6. Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
  7. Bake for 20-25 minutes or until lightly browned.
  8. Remove tray from the oven and allow to cool for ten minutes.
  9. Slice at an angle approximately one inch thick.
  10. Replace biscotti on the cookie tray slice side down.
  11. Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
  12. Remove biscotti from the oven and allow to cool on a wire rack completely.

Drizzle

  1. In a microwave safe bowl, melt white chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

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Amaretto Biscotti with Almond Drizzle

Amaretto Biscotti
Amaretto Biscotti

Amaretto Biscotti

I love anything that uses almond extract. It doesn’t need to have actual almonds, it just needs to taste like almonds as far as I am concerned. So, when I saw a recipe for an amaretto biscotti, it made perfect sense to marry my new obsession with biscotti with almond and more almond.

This recipe calls for both Amaretto liquor, as well as almond extract. The additional drizzle of almond on top makes for the perfect biscotti, with coffee, with tea, with traffic lights on the way to school, you name it.

Amaretto Biscotti

Amaretto Biscotti

Light, easy to prepare, and the aroma is wonderful. I am amazed that I didn’t make a biscotti before last month. Just combine the ingredients in a mixer, form into logs of dough, bake, slice, bake again. The drizzle is really for looks but I am not kidding when I say it really does put it over the top.

You can throw chopped almonds or just about anything into this biscotti dough, like finely chopped chocolate, because it is versatile and handles the additional fillings nicely. This recipe is simple and for me, that was perfection.

Amaretto Biscotti

Amaretto Biscotti

The second baking time is when the biscotti gets its crunch-and for me it is a fine line of baking enough or too much. I like my biscotti to have a little tooth. Each baker has his or her own desired crunch level. I time it so the biscotti are dried out but still have just a little tenderness.

 

After cooling, combine the drizzle ingredients to the desired consistency and drizzle with a spoon. Allow time for drizzle to set. Store in an air-tight container.

As always, I hope you enjoy this recipe and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Amaretto Biscotti with Almond Drizzle

Amaretto Biscotti
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  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 Tablespoons Amaretto Liquor
  • 2 Teaspoons Almond Extract
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 2 ¼ Cup All Purpose Flour

 

  • Drizzle:
  • 1 Cup Confectioner’s Sugar
  • 1 Tablespoon Almond Extract
  • 1–2 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350*.
  2. In a mixer, beat butter and sugar until light and fluffy.
  3. Add eggs, extract, and liquor and combine.
  4. Add baking powder and salt to mixture.
  5. Slowly add flour and combine.
  6. Turn dough out onto a lightly floured surface.
  7. Divide dough into two long rolls, and place on a silicone mate or parchment lined baking sheet.
  8. Bake for 20-25 minutes, until slightly golden and puffed in appearance.
  9. Remove from cookie sheet and cool for 10-15 minutes.
  10. Slice on an angle approximately one inch thick.
  11. Reduce oven temperature to 325*
  12. Place cookies slice side down on cookie sheet and bake for an additional 20 – 25 minutes or until desired “baked-ness”. (I like my biscotti to have a little chew to it- not a lot).

 

  1. If Drizzle is desired, mix ingredients until desired consistency (I add the heavy cream slowly until it is where I want it in thickness). Drizzle on biscotti.

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Double Chocolate Peppermint Biscotti and Being Kind

Double Chocolate Peppermint Biscotti
Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

Double Chocolate Peppermint Biscotti

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Double Chocolate Peppermint Biscotti

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

Double Chocolate Peppermint Biscotti

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Double Chocolate Peppermint Biscotti

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti
Print Recipe

Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

  • 1/2 Cup (One stick) Butter
  • 1 1/4 Cup Granulated White Sugar
  • 2 Eggs
  • 3/4 Cup Dark Cocoa Powder
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Peppermint Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 2 Cups of Flour
  • 1 12 ounce bad of Semi-Sweet Morsels

Topping:

  • 1 Cup of White Chocolate
  • 6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

  1. With a mixer, beat together butter and sugar until light and fluffy.
  2. Mix in dark cocoa powder.
  3. Add eggs and extracts, mix until combined.
  4. Add in salt, baking soda, mixing well, then add in flour slowly.
  5. Fold in chocolate chips.
  6. Turn dough out onto a lightly floured surface.
  7. Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
  8. Bake at 325* for 30-35 minutes.
  9. Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
  10. Flip cookies- cut side up and bake for an additional 5-10 minutes.
  11. Allow the cookies to cool.
  12. Crush candy canes (I use a ziploc baggie and a hammer for this…)
  13. Melt white chocolate and drizzle over cooled cookies.
  14. Sprinkle crushed candy canes while the white chocolate is still melty.

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