| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 40 min |
| Yield: | 44 biscotti |
Ingredients
- 1 stick butter, at room temperature
- 1 cup sugar
- 2 eggs, plus 1 egg white
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- Pinch salt
- 1 lemon, zested
- 1/2 cup whole blanched almonds, toasted
- 3/4 cup dried cherries
- 2 tablespoons turbinado sugar
- Chocolate Ganache, optional, recipe follows
- 4 dozen mini pretzels, optional
- Red and green sprinkles or smashed candy cane pieces, optional
- 2 cups semi-sweet or dark chocolate chips or chopped block chocolate
Instructions
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
- Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
- Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
- Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
- Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 44 servings |
| Calories | 157 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 13 mg |
| Sodium | 96 mg |
Reviews
What’s up with the pretzels???
Sounds great. Still trying to figure out “one stick butter.” Some pounds of butter are quartered and some are halved. Please be more precise with your ingredients.
I love these cookies. I love all of Annes recipes. I’ve been using them for years.
I add pistachios to mine as she did in a recipe I found years ago, and use the white chocolate.
Thank you Anne. My favorite chef, ever.
I add pistachios to mine as she did in a recipe I found years ago, and use the white chocolate.
Thank you Anne. My favorite chef, ever.
Amazing recipe! The trick (as another commenter said) is leaving them to rest after the baking is done. That step is what made them crispy with a little chewiness on the inside. I also baked for an additional 5 minutes on the second round. I added cranberries, almonds, and pistachios to mine and skipped the chocolate. I loved them the way they are
I made these a couple of years ago and they are still on my mind. Going to make them again this year as gifts.
I have made these for several years as part of my dessert plates that I give to our neighbors & friends & always keep several for myself. I love them & haven’t had any problems making them every year.
I’m not sure what I’m missing here. These were ridiculously sweet. I’m wondering if people left off the expensive turbinado sugar and that helped? The texture was off, too. These weren’t light and crisp but dense and slightly chewy. Should the recipe have called for baking soda over powder? Also- under ingredients where it says “2 eggs plus one egg white” it should also say “divided use” so the egg white doesn’t end up in the batter. I’m off to google a better biscotti recipe.
I literally just made these 5 minutes ago. They are in for the second bake. It’s my first attempt at biscotti. I think I’m a very experienced baker, so I’m not sure what went wrong. First, the taste is delicious. I licked up all the crumbs after slicing for the second bake. However, I only sliced about 15 biscotti in total. Maybe they’re too big? Anyway… that’s my only issue. They taste really good. I baked the first bake at 325 for 30 minutes. Cooled for 12 minutes. Sliced and baked again at 325 for 13 minutes.
This is my favorite recipe, it is so easy and they come out great!! The only change I did was baked my biscotti at 350 degrees.
I give you a 10