Ingredients

Classic Biscotti

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
½ teaspoon almond extract or anise extract (optional)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
turbinado sugar (coarse sugar, optional)

Chocolate Biscotti

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
3/4 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1/2 cup chopped almonds or walnuts (optional)

Almond Biscotti

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped almonds
turbinado sugar (coarse sugar, optional)

Cranberry Orange Biscotti

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
turbinado sugar (coarse sugar, optional)

Instructions

Classic Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
If desired, sprinkle the logs with turbinado sugar.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Chocolate Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs and vanilla extract. Mix until well combined.
In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Mix in the chocolate chips and nuts, if using.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Almond Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs, almond extract and vanilla extract. Mix until well combined.
In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Stir in the chopped almonds.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
If desired, sprinkle the logs with turbinado sugar.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Cranberry Orange Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs, vanilla extract and orange zest. Mix until well combined.
In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Mix in the dried cranberries.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
If desired, sprinkle the logs with turbinado sugar.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Notes
*You may replace the 1 cup of white whole wheat flour with 1 cup of all purpose flour.
You may sprinkle turbinado sugar (coarse sugar) on the logs before baking for a pretty sparkle. I did this with my classic biscotti pictured above.
You can dip your cooled biscotti in melted chocolate. Refrigerate chocolate dipped biscotti for a few minutes to help the chocolate harden.

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