Biscotti — the crispy, nutty Italian cookie that goes perfectly with a big cup of coffee — can seem intimidating to make. But that distinctive taste and texture doesn’t come from any big culinary secret: You just have to bake it twice.This recipe is courtesy of Valerie Bertinelli’s Holiday Cookie Swap and Beringer Main & Vine wines.
"No doubt you’ll laugh when I tell you that the inspiration for these biscotti came from that buffet table classic—the holiday cheese ball. But I also have no doubt that after one bite, you’ll be won over. Crispy, buttery, and rich with tangy blue cheese flavor, these biscotti are perfect for a holiday gathering." - Domenica Marchetti, author of Ciao Biscotti
"Smoked paprika may not be Italian, but it’s one of my favorite savory spices. I love it sprinkled on roast potatoes, in egg salad, in soups and stews, and in these fragrant biscotti. I wanted to underline that smoky flavor, so I added a generous quantity of smoked Gouda cheese to the mix." - Domenica Marchetti, author of Ciao Biscotti
"Every once in a while, my mom would make a trip to the Italian bakery in Trenton, New Jersey, where she would pick up (among many things) a delicious ring loaf of bread studded with crispy bits of pancetta and savory with tangy cheese. That’s what I had in mind when I created this recipe." - Domenica Marchetti, author of Ciao BiscottiClick here for more of our best biscotti recipes
All you need are three ingredients to bring a cannoli-inspired cocktail to life. Just mix Faretti Biscotti Liqueur, Godiva Chocolate Liqueur, and milk together in a cocktail shaker, strain it into a martini glass, and slip away into sweet, cannoli paradise.
SESAME ALMOND BISCOTTI THINS
3/4 C. whole wheat flour
1/2 C. barley flour
1/4 t. salt
1 C. whole almonds
1/2 C. sesame seeds
1/2 C. golden raisins
4 egg whites, room temperature
1/2 C. sugar
2 t. pure vanilla extract
Preheat your oven to 300 degrees. Line a 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.
In a small bowl, whisk the whole wheat flour, barley flour and salt together. Stir in the almonds, sesame seeds and raisins.
In a medium bowl, whisk the egg whites to soft peaks. I like to do it by hand, but you can use a mixer if you'd like. Once you've reach soft peaks, add the sugar in small amounts whisking in between until all of the sugar is incorporated. Whisk in the vanilla.
Add the flour mixture slowly and with a large spoon or rubber spatula, fold the egg white mixture into the flour mixture. Do not over-mix.
Pour the batter into the prepared loaf pan and bake in the oven for 45 to 50 minutes.
Remove from oven. Raise oven heat to 425 degrees. Place pan on a rack to cool slightly for about 10 minutes.
Lift the loaf out of the pan with the parchment. It should still be warm, but cool enough to handle, if not, wait about five more minutes. On a cutting board, using your sharpest serrated knife, begin to cut the loaf into 1/8" slices. Arrange slices on a parchment lined cookie sheet.
Bake the thins for 4 minutes. Remove them from the oven and flip each one over. Return them to the oven and bake for an additional 3 minutes.
Cool the thins completely on a cooling rack.
Meanwhile, prepare a pot of coffee. Find your favorite mug. Grab a good book, a handful of biscotti thins, relax and enjoy!
Biscotti means "twice baked" in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost crackerlike quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top. Dip it in your coffee and then pop it in your mouth.
Click here to see Our 50 Best Cookie Recipes
"I think of these as the rock stars of the cookie world," says Goldsmith. "Simple to make and loaded with lots of big flavors, these biscotti taste even better the longer they sit… but they are so fantastic, they probably won’t last very long."
What to do with all of the bars of chocolate you were gifted this year? Sure, you can chew on them one by one, but what about drinking them with this scrumptiously self-indulgent dessert soup instead? The soup is like hot chocolate that’s so thick and rich that you need a spoon to eat it. It may not cure your cold, but it certainly will warm your heart.
Chocolate lovers will swoon over these crunchy biscotti. Freshly brewed espresso is the secret ingredient enhancing the rich chocolate flavor. Serve these with a little gelato, coffee, or tea for a lovely mid-afternoon treat. The chocolate drizzle is optional but adds a nice touch.
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