, , , ,

The word ‘biscotti’ comes from from the latin word biscotus meaning ‘twice-baked’. Oven-baked goods that are baked twice are very dry and can be stored for long periods of time. Serve these delicious biscotti with coffee or tea for dipping.


3-1/2 cup flour

4 teaspoons baking powder

1-1/2 cup whole unblanched almonds

1 cup craisons

1 cup chocolate chips (optional)

4 eggs

1-1/2 cup sugar (or natural sweetener of your choice)

2/3 cup butter, melted

4 teaspoons orange rind

4 teaspoons vanilla

1 teaspoon almond extract

1 egg white, lightly beaten (for glaze)

chocolate coating, optional

Mix together flour, almonds, craisons and chocolate chips.

In a separate bowl, beat the eggs then add the sugar, butter, vanilla, almond extract and orange rind.

Transfer to a floured surface and divide the dough in half, forming each half into a log (about 3 inches wide and ¾-inch thick).

Brush with beaten egg white then bake at 350 degree (F) oven for 25 minutes.

Allow biscotti to cool for 5 minutes. Then cut into 1-inch wide slices. Turn each slice onto its side and bake 20-25 minutes longer (or until golden brown).

If desired, melt additional chocolate in a double boiler and brush onto cooled biscotti.