Hazelnut, White Chocolate and Sour Cherry Biscotti

hazelnut white chocolate sour cherry biscotti - trust in kim

These biscotti are a variant of my usual recipe, which is awesome, but it’s always fun to try something new. These are not the kind of biscotti that you have to dip in coffee to make them edible; they taste great on their own, and you can bite into them easily without moistening them first.

Biscotti are just cookies that have been baked twice – the dough is formed into logs and baked, then sliced and baked again. Simple enough. They keep for a long time, which was why they were invented. But they are so good they don’t usually last very long…

Read about biscotti/biscotto grammar here!

What you need:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon anise liquor OR 1 teaspoon anise extract
  • 2 cups + 2 tablespoons white flour
  • 1  & 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 1 tablespoon anise seeds, toasted
  • 1/2 cup hazelnuts, toasted and chopped
  • 3/4 cup white chocolate chips
  • 1/3 cup dried sour cherries, chopped

What to do:

1. Toast the anise seeds in a frying pan or in the oven, then crush them with a mortar and pestle or in an electric spice grinder.

2. Toast the hazelnuts until slightly browned, then allow them to cool before chopping them.  They burn easily, so watch them carefully and toss often.

3. Cream the butter, then add the sugar and cream it further. Add the eggs one at a time and beat until fluffy.  Beat in vanilla and anise liquor or extract.

4. Combine  the dry ingredients and mix in with a wooden spoon until just incorporated.  Add the white chocolate, nuts and sour cherries and stir until just combined.

5. Divide the dough into two pieces.  With floured hands form into two logs on a baking sheet.  Bake at 325 F for 25-30 minutes.

6. Allow to cool until you can handle them, and then slice the baked rolls diagonally about 2 cm thick and place on the baking sheet with one of the cut sides facing up.  Lower the oven to 300F and bake for 10-15 minutes, until slightly browned.  Turn each biscotto over and bake for another 10-15, until that side is also slightly browned.

7. Place the baked biscotti on cooling racks, and allow to cool completely before packing. Store in an airtight container for up to a few weeks.

biscotti on the pan

cutting th biscotti

Pecan Biscotti with Dark and White Chocolate

pecan biscotti with dark and white chocolate - trust in kim

These are a variation on my favourite biscotti and another crowd-pleaser. I brought them to work the other day, and a lot of my colleagues asked for the recipe, so I take that as a sign that they were delicious.

They are lovely dipped in some coffee, but these turn out with just the right bite to them, so you can easily eat them without softening them up first.

What you need:

1/2 cup butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups + 2 tablespoons white flour

1 & 1/2 teaspoons baking powder

1/4 tsp salt

1/2 cup pecans, lightly toasted

1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips

What to do:

1. Toast the pecans in a frying pan until very lightly browned and allow to cool.  They are easy to burn, so watch carefully – I usually keep them on low while I start making the cookie dough.

2. Cream the butter, then beat in the sugar, then eggs one at a time and beat until fluffy.  Beat in vanilla and almond extracts.

3. Combine dry ingredients and mix with a wooden spoon until just incorporated.  Add chocolate and nuts and stir until just combined.

4. Divide the dough into two pieces.  With floured hands form into two logs on a baking sheet, flattening the logs out a bit.  Bake at 325F for 25-30 minutes.

5. Slice the baked rolls diagonally and place on a baking sheet.  Lower the oven to 300F and bake for 10-15 minutes, until slightly browned.  Turn over and bake for another 10-15, until that side is also slightly browned. Cool on a wire rack.

These can keep for a few weeks in an airtight container, but I like to freeze some to keep them really fresh. They don’t usually keep very long, and I find that they make a great gift.

biscotti on the pancutting th biscotti

Sour Cherry, Almond, Chocolate and Lemon Zest Biscotti

This is a new take on my classic biscotti recipe.  I still stand by the need for chocolate and nuts, but I’ve added the lemon zest to freshen it up a bit, and I happened to have a bunch of dried sour cherries that worked perfectly with this recipe.  One recipient of these thought these were a better fit with tea than coffee.  I usually eat them on their own, as they aren’t the typical hard-to-bite biscotti that needs to be dipped.

What you need:

1/2 cup butter

zest of 1/2 lemon

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups + 2 tablespoons white flour

1  1/2 teaspoons baking powder

1/4 tsp salt

1/2 cup slivered almonds, toasted

3/4 cup semisweet chocolate

1/2 cup dried sour cherries, cut in half

What you do:

1. Toast almond slivers in a dry frying pan until slightly browned, then allow them to cool.  They are easy to burn, so watch carefully.

2.  Rub the lemon zest into the sugar with your fingers to release the oils in the lemon.

3. Cream the butter, then add the lemon-zesty sugar and beat well.  Add the eggs one at a time and beat until fluffy, then beat in  the vanilla and almond extracts.

4. Combine dry ingredients and mix with a wooden spoon until just incorporated.  Add chocolate, nuts and cherries and stir until just combined.

5. Divide the dough into two pieces.  With floured hands form into two logs on a baking sheet lined with parchment paper.  Bake at 325F for 25-30 minutes.

6. Slice the baked rolls diagonally and place cut-side down on a baking sheet.  Lower the oven to 300F and bake for 10-15 minutes, until slightly browned.  Turn over and bake for another 10-15, until that side is also slightly browned.

7. Place on cooling racks, then package in an airtight container.   They keep for quite a long time.