biscotti


While I made the low fat version of pumpkin biscotti, this recipe for pumpkin biscotti is actually low fat too (and it tastes a lot better).   The spices give the biscotti a good flavor, but next time, I’d add more pureed pumpkin.   The dough was a little sticky, but it was manageable.

I did have to bake them a lot longer than instructed — about 50-60 minutes.  I didn’t want them to turn out the same way the low fat one did with the doughy inside.

If you don’t have pumpkin pie spice, I used these measurements to make-up my own:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves

Will I make these again?  Maybe…I’m not convinced yet either way.  Here are my step-by-step photos:

Pumpkin Biscotti Dough  Pumpkin Biscotti  Pumpkin Biscotti  Pumpkin Biscotti

I had extra pumpkin puree and decided to try making this recipe for low fat pumpkin biscotti.  

When I started putting the ingredients together, I was surprised that there was no fat required like butter, oil, or even applesauce.  So my hopes for these biscotti were slim. 

The dough was a little sticky, but not too bad.  You definitely need to bake it a lot longer than the recipe calls for — you’ll see the top part of my dough didn’t cook all the way through at first and that mistake was obvious once I cut them and baked. 

They tasted OK, but I wouldn’t make them again. 

Here are my step-by-step photos:

Low fat Pumpkin Biscotti Dough  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti

**Update 1/27/09 – I made the “full-fat” version of the pumpkin biscotti and here’s the review.  Still not sure if I’d make either one again…

Well, it doesn’t happen too often, but this recipe for almond cherry biscotti was a total disappointment because I thought it was flavorless and dry.  

Almond Cherry Biscotti Dough  Almond Cherry Biscotti  Almond Cherry Biscotti

To try to save it, I dipped half in chocolate which added flavor and did make it much better. 

Chocolate Dipped Almond Cherry Biscotti  Chocolate Dipped Almond Cherry Biscotti

But I definitely wouldn’t make these again.

While I hated them, I did give them to my mom for the holidays.  I wanted to see if she agreed with me.  She said that they were good and very popular with the people in her office.

I still say don’t make these…

As you know, I was looking for new biscotti recipes for my holiday gift bag.  These lemon biscotti didn’t make it.

Don’t get me wrong, they’re good, but the orange cardamon were so superior. 

Lemon Biscotti Dough  Lemon Biscotti  Lemon Biscotti  Lemon Biscotti Baked 2nd Time

BTW, the dough is incredibly sticky so be prepared to add at least another 1 1/2-2 cups of flour!  Plus, it spreads (more than most biscotti dough) so make sure to make your dough logs super tall and thin. 

Again, trying to make different kinds of biscotti and found one of the most delicious orange cardamon recipe.  These are definite winners and round out the last type of biscotti that will be going into my holiday gift bag!

I used a large naval orange so there was a lot of zest.  Also, I didn’t add any cardamon to the recipe.

If you’re like me and need a cheat sheet for the conversions, 7 ounces of sugar is about 3/4 cup of sugar.  4 3/4 ounces of vegetable oil is about 1/2 cup.  13 1/2 ounces of flour is about 2 cups.

The dough does spread when you bake it so make the dough logs tall, not wide. 

Orange Cardamon Biscotti Dough  Orange Cardamon Biscotti  Orange Cardamon Biscotti

Delicious!

I wanted to make a variety of new biscotti to include in my holiday biscotti gift bag.  When I found this recipe for banana chocolate chip biscotti, I was excited because it was something different.

The recipe was easy to make and they were good.  The biscotti tastes exactly like banana chocolate chip bread.

Banana Chocolate Chip Biscotti Dough  Banana Chocolate Chip Biscotti 1st Bake  Banana Chocolate Chip Biscotti  2nd Bake  Banana Chocolate Chip Biscotti  3rd Bake

Again, when you’re forming the logs, make them tall and long.  The dough will spread in the oven to even them out.

The second type of biscotti in my holiday gift bag was a chocolate cranberry biscotti.   I thought the cranberry, white chocolate, and dark chocolate were festive — and they were seriously yummy.

Chocolate Cranberry Biscotti Dough  Chocolate Cranberry Biscotti Dough  Chocolate Cranberry Biscotti  Chocolate Cranberry Biscotti  Chocolate Cranberry Biscotti

I think next time, I’d chop up the cranberries because when I cut them into logs, chunks of cranberry came out.   Also, what’s nice about these is that they don’t spread so you  need to mold as you would want them to look when they’re finished.

I’m continuing to look for new biscotti recipes.  I’ve had some successes and a few duds.  This recipe for peanut butter biscotti is in the success category. 

They were easy to make and the dough wasn’t too sticky when making them into 2 logs.  One suggestion I have is to crush the dry roasted (unsalted!) peanuts a bit because the big chunks I had made it difficult to cut once the dough had cooled.  They also spread like crazy so make sure when you’re forming the logs to make them tall and long, not wide.  The dough will spread and even them out.

And they would be delicious dipped in chocolate! 

Peanut Butter Biscotti Dough  Peanut Butter Biscotti  Peanut Butter Biscotti  Peanut Butter Biscotti

I am definitely putting these in my trio of holiday biscotti bag!

To round out my trio of biscotti gifts, I made these Food Network Peanut Butter & Chocolate Biscotti.   The other two were my chocolate dipped biscotti and espresso biscotti.

I thought the peanut butter & chocolate biscotti turned out well.  They had a perfect combo of peanut butter and chocolate. 

They weren’t as pretty as my chocolate dipped biscotti though….

Peanut Butter and Chocolate Biscotti

I love biscotti and enjoy making them.  I think they’re fun and a true people pleaser. 

So it’s in that spirit that I made these Food Network Espresso Biscotti.  I put them into my holiday gift bag biscotti trio along side my chocolate dipped biscotti and peanut butter & chocolate biscotti.

When you make the biscotti, make sure to divide the dough into two.  Remember that it will spread, so I like to put them on two different cookie sheets.  I usually make my dough about 2″ wide and then as long as I can without breaking the dough.

Raw Espresso Biscotti

 

I thought this recipe was OK, but they weren’t my favorite.  Don’t get me wrong — I know people will enjoy them.  

Espresso Biscotti

This is my favorite biscotti recipe because it’s easy and tasty.  It’s always a crowd pleaser.  I usually dip in chocolate, but it’s not required. 

Ingredients:

  • 1 c margarine or butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 cup sour cream (or half and half, but I find sour cream works best)
  • 4 cups flour (more flour to help mold the dough into logs)
  • 1 tsp baking soda

Preheat oven to 350 degrees.  Mix all the ingredients, but be careful to not overmix!  Divide the dough so you can create two logs.  Make sure to put each log on its own baking sheet (with parchment or non-stick mat).  When I create the log, I make them about 2″ wide and then long.  The biscotti dough does spread a lot.

Biscotti Log Dough

Bake the log for 30 minutes.  Remove and let cool for 30 minutes. 

Biscotti - 1st Bake

Then cut diagonally 1/2-1 inch slices.  Once they’re cut, place them on their sides (as you can see from the photo).   Place back in the oven for 20-30 minutes (until the other side is golden brown).  

Biscotti - 2nd Bake 

Then flip the biscotti to the other side and bake again for 20-30 minutes (until the other side is golden brown). 

Biscotti

Remove the biscotti from the baking sheet to a cooling rack. 

Then set-up a double boiler with chocolate (I usually use dark chocolate). 

Double boil with chocolate

Melt the chocolate (being careful to not burn) and then dip half the biscotti in the chocolate (I spread the chocolate on one side).  Then place on a cooling rack to dry. 

Biscotti dipped in chocolate

 These aren’t “break-your-jaw” hard, but they do have a nice crunch.  Perfect for dipping in a cup of coffee!