Fall Biscotti

Yesterday I was wandering through my blog randomly.  I was not only surprised by how much I’ve actually posted but super happy to run across things I loved but had forgotten about.  Olive Oil Biscotti was one of them…..mmmmmyum.


1 Cup flour

1/2 C. Cornmeal – I made these with Bob’s Medium Grind Whole Grain – a bit crunchy on the teeth.  You could grind the cornmeal finer in your coffee grinder first.

1/4 tsp. baking powder

1/2 Cup olive EVoil

1/2 Cup sugar

1/4 tsp. salt

1/4 tsp. black pepper

2 Eggs

zest of one lemon or orange

1-1/2 Cups Pecan pieces

1/2 Cup diced Mandarins or dried fruit of any kind.

Preheat to 350. Combine the first three ingredients in a small bowl. Using your mixer beat the rest in the same order, slowly add the dry, fold in the nuts and fruit last.  Using a rubber spatula (its quite sticky at this point) turn out on paper lined baking sheet and mold to a rectangular shape about 6″ x 15″. Flatten top to a depth of an inch or so.

Bake for 25 minutes, rotating half way.  Let cool on the counter for half an hour.  Turn the oven down to 325.

Slice into strips and re-position onto same cookie sheet a bit apart from each other. Bake another 20 minutes or until nicely browned.  It will crisp up more while cooling.


Chocolate Walnut Biscotti – One of our Cafe specials

3 – 1/3 Cups flour

1 – 1/2 Cups Sugar

2/3 Cup Cocoa

2 – 1/2 tsp. baking powder

1/2 tsp. salt

14 Tbs. unsalted butter

4 eggs plus 2 yolks

2 tsp. vanilla

3 Cups Walnuts

2 Cups coconut


In processor, mix flour, sugar, cocoa, baking powder, salt & butter.  Place mixture in bowl.  Mix eggs, yolks & vanilla together, add to dry.  Add nuts & coconut.  Squeeze with hands, form into two long logs, roll with rolling pin.  Bake 25 minutes. Cool. Slice, re-position, bake another 25 minutes.

Just kidding.  This is from my Cafe book; we would make giant amounts at a time.  Our bowls were larger than normal also.  No wonder I had muscles…..stirring these batches all day, every day.  Carefully measure these ingredients in half for a normal batch.  These do freeze well if you want to do a Christmas plan ahead.  Sometimes I’ll half dip the end result of these in melted good chocolate for an extra buzz.


Cranberry/Pistachio Biscotti

2.5 Cups flour

1 Cup sugar

1/2 tsp. soda

1/2 tsp. powder

1/2 tsp. salt

3 eggs

1 tsp. vanilla

1 Cup dried cranberries

1 Cup pistachios

Mix together all dry in mixer. Add eggs & vanilla until dough forms, add fruit & nuts on low to just incorporate.

Form and bake same as above.  If you like glossy biscotti brush w/egg wash before you bake the first time. (1 egg, 1 tsp. water)

I love these cookies and used to really enjoy making them at the shop.  Those nasty things you see in jars in various places are not good and taste like dust in my opinion.

Any questions please get in touch.  My question is this; does anyone know how to get one of those “Print” boxes onto the blog so you can just print my recipes rather than have to hand copy???? Please let me know.  Thanks.




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