Below are the recipes for my Grandpa’s Almond Cherry Biscotti and my Great Grandma’s Soft Orange Lemon Biscotti. My Grandpa’s biscotti have powered many a holiday adventure, whether a run, hike, bike, or stroll down memory lane. They’re perfectly crispy, nutty, and sweet, and a lively addition to other holiday treats. A warning though that they are for people with tough teeth! My Great Grandma’s biscotti are delicate. Plenty of orange and lemon rind brighten up the mild almond flavor and add great depth of flavor. These are cookies to enjoy all year round!
Grandpa’s Almond Cherry Biscotti
Servings: 40 biscottis
Ingredients
- 4 tbsp butter
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 eggs
- 3 cups all purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- ½ cup chopped nuts (like almonds)
- ½ cup candied fruits (like cherries)
Instructions
- Preheat oven to 375˚F.
- In a mixing bowl, blend (with a mixing spoon) butter, sugar, vanilla, and eggs until smooth (optional to save a drop of egg to paint the dough with before baking).
- Add flour, salt, and baking powder. Mix well.
- Add the chopped nuts and fruit and mix until combined.
- Roll dough into 2 logs with ~ 1 ¼ inch thickness and place on baking tray. (Optional) Paint logs with egg wash then sprinkle with extra granulated sugar.
- Bake at 375˚F for 20-25 minutes. Slice into biscotti and lay on sides. Bake another 10-12 minutes until lightly browned. Let cool completely. Enjoy!
Great Grandma’s Biscotti
Servings: 30 cookies
Ingredients
Cookies
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 4 tbsp softened butter
- ½ cup granulated sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 eggs
- Zest half an orange and one lemon
Glaze
- 1 tbsp melted butter
- 1 tbsp milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- Zest half an orange and one lemon
- ½ cup confectioner's sugar (and more as needed)
Instructions
Cookies
- Preheat oven to 375˚F. Lightly butter baking pans.
- In a mixing bowl, combine all purpose flour, baking powder, and salt. Into this use fingertips to work in softened butter.
- In a small bowl, mix together granulated sugar, milk, vanilla extract, almond extract, grated rind of a half orange and a lemon, and eggs.
- Quickly mix the wet ingredients into the dry, stirring until just combined.
- With floured hands, take small amounts (about 1 tsp-sized) and roll into a cord/log. Create a loose knot and place on the pan.
- Bake at 375˚F for ~13 minutes until barely browned on top. Slide off pan onto a rack. While warm, dip the tops into the glaze.
Glaze
- Mix together melted butter, milk, vanilla extract, almond extract, and grated rind of a half orange and a lemon. Add confectioner’s sugar to appropriate thickness (it should be a little runny).
- Dip cookies into glaze once cooled.