Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > stevens-recipe-book > Best_Biscotti.html

Best Biscotti By Far... Thursday, February 13, 2014, 12:11 PM




  1. In a large bowl, combine the first five ingredients.

  2. In another bowl, beat the eggs until frothy; beat in the sugar, oil, lemon juice and extracts until light and fluffy. Grate almond paste or cut into small chunks. Beat in the almond paste at a slow speed to start then increase speed to incorporate. It won't completely blend in that's ok. Add the dry ingredients and beat until smooth then beat for another three minutes (otherwise they come out too crumbly). Stir in cherries and combine.

  3. Divide dough in half. On a parchment paper-lined baking sheet (or silpat), shape each portion into a 12-in. x 3-in. rectangle. Wetting your hands makes it easier to shape and smooth the loaves. Sprinkle with sugar. Bake at 325°F for 30-35 minutes or until golden brown.

  4. Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°F. Transfer biscotti to a cutting board (use an offset spatula to separate underneath) and spray with a mist of water (this is a great hint for biscotti as it stops them from cracking); cut diagonally with a serrated knife into 1/4-1/2-in. slices. Use a spatula to transfer and place cut side down on parchment paper-lined (or non-stick tray) baking sheets. (Non-stick trays or parchment are better than silpats so you get more crisp)

  5. Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.



Use wet hands to spread the dough (pictured is half) into loaves After slicing, they may be soft still. Use a spatula to move them from the cutting board to the tray and flip over. Results from December 11, 2014. Lots of flavors!


  1. These do not agree with King Arthur's Weight Chart but do agree with others such as America's Test Kitchen. See this note. Use weight if possible 

Currently viewing d5b7a930 from 2024-01-17 07:09:27 -0700. See other versions.