Craving for A Cookie? Bake Yourself Biscotti!: 30 Biscotti Treats to Tickle Your Taste Buds 3570273132, 1720845301

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Craving for A Cookie? Bake Yourself Biscotti! 30 Biscotti Treats to Tickle Your Taste Buds

BY

April Blomgren

Copyright 2018 April Blomgren - Kindle Edition –

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author . All ideas, suggestions and guidelines mentioned here are written for informative purposes . While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk . The author cannot be held responsible for personal and / or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents Introduction Recipe 01 : Fruity Biscotti Recipe 02 : American Style Vanilla Biscotti Recipe 03 : Iced Gingerbread Biscotti Recipe 04 : Brownie Biscotti Recipe 05 : Chocolate Dipped Orange Biscotti Recipe 06 : D'Amaretti Biscotti Recipe 07 : Cornmeal Biscotti with Dates and Almonds Recipe 08 : Classic Biscotti Recipe Recipe 09 : Holiday Biscotti Recipe 10 : Italian Biscotti Recipe 11 : Cardamom Biscotti Recipe 12 : Marietta - white - chocolate - biscotti Recipe 13 : Crunchy Biscotti Recipe 14 : Almond Biscotti Recipe 15 : Double Chocolate Biscotti Recipe 16 : Walnut Biscotti Recipe 17 : Cinnamon Hazelnut Biscotti Recipe 18 : Chocolate Chip Almond Biscotti Recipe 19 : Nona ’ s Biscotti Recipe 20 : Crunchy Almond Biscotti Recipe 21 : Chocolate, Orange and Almond Biscotti Recipe Recipe 22 : Chocolate Cherry Biscotti

Recipe 23 : Coconut Biscotti Recipe 24 : Pine Nut Biscotti Recipe 25 : Apricot Chocolate Almond Biscotti Recipe 26 : Pumpkin Biscotti Recipe 27 : Chocolate Hazelnut Biscotti Recipe 28 : Chocolate Cinnamon Biscotti Recipe 29 : Pistachio - Cherry Biscotti Recipe 30 : Pecan Fudge Biscotti Conclusion Author's Afterthoughts About the Author

Introduction

Who doesn't like a biscuit served with their evening tea or breakfast coffee? Dunk these classic cookies into any hot beverage and make it even more special. Replace packet cookies with these freshly baked and crunchy biscuits that do the most wonderful things to not only your taste buds but also your social life. Serve them to your colleagues and watch them become your fan. Have you ever wondered about cookies that can be served to everyone and please all ages? Want to try biscuits that can be served with any beverage at any time of the day. Biscotti are the way out for you. Make everyone fall in love with your baking skills from the kids to older members of the family. Serve them at breakfast or as a snack, and watch the plate get empty within minutes. We assure you that will be baking them repeatedly!

Recipe 01 : Fruity Biscotti

Description: This fruity variant of biscotti has dry fruits to add more crunchiness. The raisins, almonds, cherry, and pistachio also add many nutrients into this snack. Preparation time: 1 hour Serving: 72 biscotti Ingredients: Flour: 350g, excluding a little more flour for rolling. Baking powder: 2 teaspoons. Mixed spice: 2 teaspoons. Golden caster sugar: 250g. Eggs: 3, whisked. Orange zest, coarsely grated: 1 Raisin: 85g.

Dried cherry: 85g. Blanched almond: 50g. Pistachio, 50g, shelled. Directions: Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with baking paper. Pour the baking powder, flour, sugar, and spice into a large bowl and stir thoroughly. Stir in the zest and eggs slowly. Knead the dough in your hands properly. Pour in grated orange, raisin, dry cherry, blanched almond and pistachio and stir properly. Place the dough on a floured surface and divide into four pieces evenly. Roll the pieces into sausage shapes about 30cm long. Place two of each in a tray, well-spaced. Bake for 30minutes. Take out of the oven, place on a wire rack and turn down the oven to about 140C/fan 120C/gas 1. Using a bread knife, cut the dough into slices 1 cm. thick and lay the slices on the baking sheets. Bake for another 15 minutes until it is dry and golden. Allow them to cool down and enjoy with any beverage of your choice.

Recipe 02 : American Style Vanilla Biscotti

Description: These vanilla biscuits get along so perfectly with your hot beverage that you will end up finishing them before even taking one sip of your drink. Preparation time: 2 hours Serving: 30-40 biscotti Ingredients: Butter: 6 tablespoons. Sugar: 2/3 cup. Salt: ½ teaspoon. Vanilla extract: 3 teaspoons. Baking powder: 1 1/2 teaspoon. Big sized eggs:2 Unbleached powder: 2 cups.

Sugar for sprinkling. Directions: Heat up the oven to about 350°F. Grease a large baking sheet. Pour in the vanilla extract, salt, butter, sugar and baking powder, then mix thoroughly in a bowl. Pour in the eggs and beat. Place your mixer at a low speed and pour in the flour, blending continuously. Place the dough on the baking sheet and divide with your knife into two halves. Shape the dough into two “9 ½ × 2” logs, about ¾ tall. Smoothen the logs. Sprinkle sugar over it, pressing it into the dough logs. Heat the dough for 25 minutes and take it out of the oven. Splash little water at the room temperature on the centre of the dough log to make it easier to slice. Lower the oven temperature to 325F°. After five minutes, slice the dough logs straight and perpendicular to the pan, to make sure the biscotti does not end up thicker at one side. Place the biscotti on the baking pan and bake for 30 minutes. Take it out of the oven and allow it cool at the room temperature before serving

Recipe 03 : Iced Gingerbread Biscotti

Description: These sugary delights are to die for. With subtle spiciness blended with sugar, these crunchy treats have an exceptional flavour. Preparation time: About 2 hours Serving: 22 Ingredients: Granulated sugar: 1 cup. Molasses: 2 tablespoons. Vanilla extract: 2 teaspoons. Large sizes of eggs divided:3 Whole-wheat pastry flour: 1 ¼ cup. All-purpose flour: 1 cup and three tablespoons. Ground cinnamon: 1 ½ teaspoon. Ground ginger: 1 teaspoon. Salt: ½ teaspoon.

Ground cloves: ½ teaspoon. Baking powder: ½ teaspoon. Directions: Preheat the oven to 325°F. Pour in granulated sugar, vanilla extract, molasses and two eggs into a mixer bowl and beat for 6 minutes. Pour in the flour, grounded cinnamon, grounded ginger, salt, grounded cloves and baking powder in another bowl and mix. Pour the flour mixture into the egg mixture and beat thoroughly. Divide the dough into half, place them on a baking sheet and shape the dough into an 8×4 inch loaf. Break the last egg into a bowl, whisk and rub the sides and top of the loaves with egg. Bake at 325°F for 35 minutes. Take out of the oven and allow it them to cool down for about 10 minutes. Reduce the oven heat to 275°F. Cut the loaf diagonally into 11 slices, place them on the baking sheet and allow it to bake for 20 minutes, turning it over after 10 minutes. Take the biscotti out of the oven and allow them to cool down at the room temperature before serving.

Recipe 04 : Brownie Biscotti

Description: Fed up eating the same brownies repeatedly. These brownie biscottis present brownies in a way that your taste buds will never forget. Preparation time: 2 hours. Serving: About 10, depending on the size. Ingredients: Butter: 1/3 cup, softened. White sugar: 2/3 cup. Eggs:2 Vanilla extract: 1/3 teaspoon. All-purpose flour: 1 ¾ cup. Unsweetened cocoa powder: 1/3 cup. Baking powder: 2 teaspoons. Miniature semisweet. Chocolate chips: ½ cup. Walnuts: ¼ cup, chopped. Egg yolk, beaten.:1

Water: 1 tablespoon. Directions: Preheat the oven to 375°F and grease the baking sheets. Mix the butter and sugar. Beat in the eggs one after the other and pour in the vanilla extract. Stir gently. Pour in the unsweetened cocoa, flour and baking powder and stir. With your hands, mix in the chocolate chips and the walnuts. Divide the dough into two and shape into 9×2×1 inch loaves. Place on the baking sheets and keep them apart. Brush the dough with yolk and water. Bake for 25 minutes and then allow them to cool down for 30 minutes. With a knife, slice the loaves into 1 inch slices diagonally. Place the slices on the baking sheets and bake for 15 minutes on each side. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with baking paper. Pour the baking powder, flour, sugar, and spice into a large bowl and stir thoroughly. Stir in the zest and eggs slowly. Knead the dough in your hands properly. Pour in grated orange, raisin, dry cherry, blanched almond and pistachio, then stir properly. Place the dough on a floured surface and divide into four pieces evenly. Roll the pieces into sausage shapes about 30cm long. Place two of each in a tray, well-spaced. Bake for 30minutes.

Take out of the oven, place on a wire rack and turn down the oven to about 140C/fan 120C/gas 1. Using a bread knife, cut the dough into slices 1cm thick and lay the slices on the baking sheets. Bake for another 15 minutes until it is dry and golden. Allow them to cool down and enjoy with any beverage of your choice. Take the biscotti out of the oven and allow them to cool down at the room temperature before serving.

Recipe 05 : Chocolate Dipped Orange Biscotti

Description: Taste a wonderful combination of oranges and chocolate infused together in this crunchy biscuit. Preparation time: 1 hour 15 minutes Serving: 12-24 Ingredients: All-purpose flour: 1 cup White sugar: ½ cup Baking powder: ¼ teaspoon Baking soda: ¼ teaspoon Salt: ¼ teaspoon Egg: 1 Egg white: 1 Almonds: ½ cup, chopped

Orange zest: 2 tablespoons. Squares bittersweet chocolate: 4 (1 ounce) Directions: Preheat the oven to 350°F and grease the baking sheet. In a mixing bowl, stir your baking powder, flour, sugar, baking soda and salt. Pour in and beat the egg and egg white, then mix in the almonds and orange zest properly. With your hands, knead the dough. Roll the dough into a log (about 10 inches long) and place on the greased baking sheet. Let the dough be about 6 inches wide. Bake for 25 minutes, bring out of the oven and allow them to cool down. Cut the dough into 1-inch slices, placed apart, and bake for 25 minutes, turning it over after half of that time. Melt the chocolate in a microwave oven and allow them to cool down a bit before rubbing on the sides of the Biscotti. Place the biscotti on a wire rack with the chocolate coated sides up and allow them to cool before serving.

Recipe 06 : D'Amaretti Biscotti

Description: These zesty cookies are finger licking good. Watch them disappear within seconds and let your guests ask for more. Preparation time: About 2 hours Serving: 10-20, depending on the size. Ingredients: All-purpose flour: 3 cups Baking powder: 2 teaspoons Butter: ½ cup, softened Sugar: 1 cup Eggs :2 Lemon zest: 1 teaspoon Almond extract: 1/2 teaspoon Toasted almonds: 1 cup, finely chopped

Egg white: 2 Directions: Preheat the oven to 350°F and grease the baking sheet lightly. Mix the baking powder and flour and set the bowl aside. In another bowl, mix sugar and butter. Add in almond extract, lemon zest and eggs. Stir thoroughly and pour into the toasted almonds and mix. Divide the dough into two and 2 loafs out of both portions. Press to slightly and put them in baking sheet. Whisk egg white and rub on the loaves. Bake for 25 minutes and allow them to cool down for an hour. Reduce the oven’s heat and cut the baked loaves diagonally. Bake again for 10 minutes and allow them to cool down at the room temperature before serving.

Recipe 07 : Cornmeal Biscotti with Dates and Almonds

Description: This combination of almonds, dates, and cornmeal produce amazing cookies. You would have never come across something so yummy. Preparation time: 1 hour 30 minutes Serving: 10-20, depending on the size. Ingredients: All-purpose flour: ¼ cup Yellow cornmeal: 1 ¼ cups Baking powder: 2 ½ teaspoons. Salt: ½ teaspoon. Unsalted butter: 6 tablespoons. Sugar: ¼ cup

Large eggs: 2 pure orange extract: 2 teaspoons finely grated orange zest: 1 tablespoon Pitted dates, chopped: 1 cup Almonds chopped: 1 cup Anise seed: 1 teaspoon Directions: Preheat the oven to 350° and grease your baking sheet. Mix the baking powder, cornmeal, flour and salt. In a stand mixer, butter and cream sugar on medium speed for 2 minutes. Beat in the eggs and pour in orange extract and zest. Mix thoroughly. Pour in the flour batter and whip on low speed. Pour in the dates, almonds, and anise and beat the mixture. Transfer the dough to the baking sheet and pat softly with your hands until it is flattened about 15 by 4 inches. Bake for 35 minutes then bring out of the oven and allow them to cool for 15 minutes. Cut the dough logs crosswise with a knife into ½ inch thick slices. Arrange the slices on a wire rack on a rimmed baking sheet and allow it to bake, rotating the sheet halfway through, for about 18 minutes. Take out of the oven and allow them to cool down before serving.

Recipe 08 : Classic Biscotti Recipe

Description: These traditional biscotti are just what your beverage awaits. Dip these in your tea and savour these yummy delights. Preparation time: 40 minutes Serving: 10-20, depending on the size. Ingredients: Vegetable oil: ½ cup White sugar: 1 cup Flour: 3 ¼ cups Eggs: 3 Baking powder: 1 tablespoon. Anise extract: 1 tablespoon. Directions: Heat up the oven to 375°F and grease the baking sheets.

Pour the vegetable oil, eggs, anise extract and sugar in a pot and then, mix thoroughly. Mix the baking powder and flour in another pot and drain in the egg mixture, stirring consistently. Divide the dough into two pieces and make loaves to the length of your baking sheet. Place in the baking sheet and press gently with your hands until it is about ½ inch in thickness. Allow to cook for 30 minutes and remove from the baking sheet. Allow them to cool down on a wire rack. Once cool to an extent, slice each dough log in a crosswise manner into ½-inch slices. Place on the baking sheet and bake for 10 minutes, turning it over after half the time. Bring out of the oven and allow them to cool down before serving.

Recipe 09 : Holiday Biscotti

Description: Add sparks to your holiday season with these colourful and flavoursome cookies. They taste better than they look. Preparation time: 1 hour 40 minutes Serving: About 24 Ingredients: Flour: 2 cups Baking powder: 1 ½ teaspoon Sugar: ¾ cup Butter: 1 stick at the room temperature Lemon zest: 1 teaspoon

Salt: ¼ teaspoon Eggs: 2 Pistachios: ¾ cup, coarsely chopped Dried cranberries: ½ cup Premium White chocolate: 12 ounces Red and green sugar crystals, for garnishing. Directions: Turn on the oven, heat it to 350°F, and grease a baking sheet. Pour in the flour then add baking powder in a bowl and whisk together. Using a mixer, beat the butter, sugar, grated lemon and salt in a large bowl. Whisk the eggs and pour the flour mixture, stirring consistently. Stir in the pistachios and then add the cranberries. Make the dough in the shape of 13-inches-long, 3-inches-wide log and place on the prepared sheet. Bake for about 40 minutes and allow them to cool down for 30 minutes. Place the log on the cutting board and use a knife to cut diagonally into slices with 3/4-inch thickness. Put the biscotti on a greased sheet and let it bake for 20 minutes. Allow the biscotti to cool down. Set a bowl over a saucepan of water, put chocolate in it and stir until it melts. Dip one side of the biscotti in the melted chocolate. Put the biscotti on the prepared baking sheet and allow the chocolate to set. Garnish with sugar crystals and refrigerate for 30 minutes. Serve when the biscotti are cool enough.

Recipe 10 : Italian Biscotti

Description: These classic biscotti are genuine the way from Italy, where they originated. So, try these Italian cookies and let the taste of Italy take over your taste buds. Preparation time: About 1 hour Serving: Serves 12-24 Ingredients: Butter: 12 ounces White sugar: 1 ¾ cups 6 eggs Anise extract: 1 teaspoon Vanilla extract: 2 teaspoons

All-purpose flour: 6 cups Salt: ½ teaspoon Baking powder: 2 teaspoons Chopped almond: 8 ounces Directions: Preheat your oven to 325°F. Take a bowl and mix the sugar and butter. Add the eggs and beat properly. Pour in the vanilla and anise extracts and mix. Sieve the flour, salt and baking powder. Pour into the egg, butter and mixture. Add the almonds. Stir before kneading. Divide the batter into four parts and roll each slice in a shape of a log, which should be about 15 inches long. Put the logs on the baking sheets, spaced apart. Flatten the dough logs. Bake for 30 minutes. Bring them out of the oven and slice the loaves into diagonal 1/2 inch wide slices, place these on the sheets and place them back in the oven to bake for 10 minutes, turning over after half the time. Take the biscotti out of the oven and allow them to cool down before serving.

Recipe 11 : Cardamom Biscotti

Description: A little cardamom always adds great flavour to any dessert. These biscotti with hints of cardamom are simply delicious. Preparation time: 1 hour 30 minutes Serving: 30 biscotti Ingredients: All-purpose flour: 1 ¼ cups Baking powder: 2 tablespoons. Salt: A pinch Blanched almonds, grounded: 1 cup Cardamom pods: 1 tablespoon. Sugar: ¾ cups Large eggs: 2 Large egg white: 1

Pure vanilla extract: 1 teaspoon Directions: Preheat the oven to 350° and place the rack in the centre of the oven. Sieve the baking powder, flour, and salt. Mix the cardamom, almonds, and 1/2 cup and two tablespoons of sugar. Add to flour mixture. Whisk the vanilla extract and eggs together and then add to the dry ingredients. Place the dough on a surface, which is well floured, and form a 9 × 2inch log. Place it on a greased baking sheet and flatten the top gently. Bake for 30 minutes. Beat the egg white lightly and brush on the biscotti. Sprinkle two tablespoons of sugar on the biscotti. Bake the biscotti for 15 minutes and allow them to cool down for 15 minutes on the wire rack. Place it on a cutting board and slice the dough slices with ¼ inch thickness. Put the slices on the baking sheet. Bake for 18 minutes. Allow them to cool down to room temperature before serving.

Recipe 12 : Marietta - white - chocolate - biscotti

Description: White chocolate pairs up beautifully with these crunchy treats and make them more flavoursome than they already are. Preparation time: 1 hour Serving: Serves 12-24 Ingredients: Butter: 1 cup Sugar: 1 cup Eggs: 4 Vanilla extract: 2 teaspoons Amaretto liqueur: ¼ cup Flour: 4 cups

Baking powder: 3 teaspoons Salt: ½ teaspoon Macadamia nuts: 1 1/3 cups (chopped) White chocolate chips: 1 1/3 cups Directions: Preheat the oven to 350°F and grease the baking sheet. Mix the sugar with butter. Pour in the amaretto liqueur, vanilla extract, and eggs and beat them together. In another bowl, mix the baking powder, flour, and salt. Now, add into butter mixture. Stir in the nuts and chocolate chips into the mixture. Divide the dough into four parts. Put each quarter of the dough on the greased baking sheet and make them into logs. Bake for 25 minutes. Allow them to cool down and cut the biscotti diagonally into ½ inch slices. Place on the baking sheet again and bake for 8 minutes. Take the biscotti out of the oven and allow them to cool down before serving.

Recipe 13 : Crunchy Biscotti

Description: allow these crunchiest cookies to your tea party, dunk them in your coffee or latte and devour on them until they last. Preparation time: 1 hour Serving: 24 Ingredients: All-purpose flour: 3 1/3 cup Baking powder: 1 ½ tablespoon. Salt: ½ tablespoon. Oil: ¼ cup Sugar: 1 ¼ cup Eggs, beaten: 2

Egg whites, beaten: 2 Directions: Mix the flour, baking powder and salt in a large bowl. In another bowl, whisk together the oil, sugar, eggs and egg white. Pour the flour mixture into the egg mixture and knead. Divide the dough into three equal portions and knead each portion about5 to 6 times, and shape into a ball. Place the dough balls on a greased “17 x 11” baking sheet. Shape the dough balls into 9-inch logs and flatten them slightly with your hands. Bake the dough logs at 375°F for 25 minutes. Remove the logs from the oven and place them on a cutting board. Using a knife, cut the logs into ½ inch thick slices diagonally. Return the slices to the baking sheet, with the cut side up. Bake for an additional 10 minutes at 375°F. Turn the slices over and bake for an additional 7 minutes. Take them out of the oven and allow them to cool down to room temperature before serving.

Recipe 14 : Almond Biscotti

Description: These almond filled biscuits are full of proteins and have a marvellous flavour that just ignites your cravings for them. Preparation time: About 1 hour Serving: 12-24 Ingredients: Caster sugar: 220g, 1 cup Eggs: 2 1 lemon (zest) Plain flour: 3cups, sieved Baking powder: ½ teaspoon Whole almonds: 150g, skin on.

Directions: Preheat the oven to 3200F. Grease the baking sheets. Pour the lemon zest, eggs and sugar into the bowl. Beat the mixture with an electric mixer until it is thick. Fold in the sieved almonds, baking powder and flour, then mould the dough lightly until smooth. Share the dough into half. Make two long logs and place them on the prepared baking sheets, spaced apart. Bake for 25 minutes. Remove and allow them to cool down. Use a bread knife to slice each log diagonally. Lay and bake the slices on baking sheets for 20 minutes. Turn the slices over after half the time. Remove the biscotti from the oven and allow them to cool fully before serving.

Recipe 15 : Double Chocolate Biscotti

Description: Add these delicious cookies to your chocolate cravings and let their chocolaty flavour sweeten your mood. Preparation time: 1 hour 20 minutes Serving: 12-24 Ingredients: Butter softened: 1/2 cup White sugar: 2/3 cup Unsweetened cocoa powder: 1/4 cup Baking powder: 2 teaspoons Eggs: 2 All-purpose flour: 1 3/4 cups

Squares white chocolate, chopped: 4 (1 ounce) Semisweet chocolate chip: 3/4 cup Directions: Beat the butter and sugar with an electric mixer until it is fluffy. Pour in the cocoa and baking powder and mix for 2 minutes. Beat in the eggs and stir in the flour by hand. Pour in the white chocolate and chocolate chips and mix properly. Cover the dough and wait for about 10 minutes. Preheat the oven to 375°F. Divide the dough into two equal parts and roll each slice into a 9 inches long log. Place the dough logs on the greased baking sheet, spaced apart. Flatten slightly with your hands. Bake for 25 minutes and transfer to a wire rack, allow them to cool down for about 1 hour. Cut each loaf with a bread knife into ½ inch wide slices diagonally. Place the slices on an ungreased baking sheet and bake at 325°F for 9 minutes. Turn the slices over and allow them to bake for 9 minutes. Take the biscotti out of the oven and allow them to cool completely before serving.

Recipe 16 : Walnut Biscotti

Description: These nutty biscuits are full of nutrients due to the presence of walnuts and are so crunchy that you will want more of them. Preparation time: Approximately 1 hour Serving: 12-24 Ingredients: Eggs: 4 White sugar: 1 ½ cups Butter: ¾ cup, melted Vanilla extract: 2 teaspoons Anise extract: 1 teaspoon Black walnut extract: 1 teaspoon

Almond extract: ½ teaspoon Walnuts:1 cup, chopped All-purpose flour: 5 cups Baking powder: 4 ½ teaspoons Directions: Mix the flour and baking powder. Beat together the eggs and the sugar in another bowl. Stir in the butter, vanilla, almond, anise extracts, black walnut flavouring and the walnuts. Pour the flour mixture into the cream mixture and mix. Divide the dough into eight equal slices on a floured surface. Roll each sliced portion into a 14-inch rope. Place the four ropes on a greased baking sheet, placing them apart. Bake in a 325°F oven for 20 minutes. Let the biscotti cool down on the baking sheet. Use a bread knife to cut each rope diagonally into slices 1/2 to 3/4 inch thick. Lay the slices together on their sides and allow it to bake at 375°F for 15 minutes. Take the biscotti out of the oven and allow them to cool down to room temperature before serving.

Recipe 17 : Cinnamon Hazelnut Biscotti

Description: The combination of cinnamon and hazelnuts can make anyone wild. Try these cookies and you will not touch any other biscuit again. Preparation time: 1 hour 35 minutes Serving: 24 Ingredients: Butter: ¾ cup White sugar: 1 cup Eggs: 2 Vanilla extract: 1 ½ tsp All-purpose flour: 2 ½ cup Ground cinnamon: 1 tsp Baking powder: ¾ tsp Salt: ½ tsp

Hazelnut: 1 cup Directions: Preheat oven to temperature of 350°F. Grease a baking sheet lightly. Cream the sugar and butter together. Whisk in the vanilla and eggs. Sieve the flour, baking powder, cinnamon, and salt together in a bowl and pour into mixture of eggs. Pour in the hazelnuts and stir. Shape the dough into equal logs, almost 2, that should be about 12 inches in length. Place the logs on the greased baking sheet with oil, and then flatten them out to almost ½ inch thickness gently. Bake the dough logs for 30 minutes. Take them out of the oven and leave them to get cool while these are on baking pans. When the loaves get enough cool, make slices of loaves using bread knife. Place the slices back on the baking sheet and allow it to bake for 10 minutes, turning over to the other side once. Allow them to cool down and serve the biscotti.

Recipe 18 : Chocolate Chip Almond Biscotti

Description: The chocolate chips just melts in your mouth and the almonds provide the crunch to make these cookies irresistible. Preparation time: 55 minutes Serving: 24 Ingredients: All-purpose flour: 2 ½ cups Baking powder: 2 teaspoons Salt: A pinch White sugar: 1 cup Unsalted butter: 2 sticks, softened Large eggs: 2 Almond extract: 1 teaspoon Slivered almonds: ½ cup

Mini chocolate chips: ¾ cup Directions: Preheat the oven to 350°F. Grease a large baking sheet. Add in your butter, sugar, eggs, almond extract, and salt into an electric mixer. Take down the mixer speed and pour in the baking powder and flour. After mixing the dough, fold in the almonds and chocolate chips. Rub some flour on a work surface are and your hands. Cut the dough into two equal balls. Carefully form the dough to be about 1 ½ inch thick and 10 inches long. Allow baking for 22 minutes at 350°F. Take out the baking trays from the oven and allow the biscotti to cool down for 10 minutes. Slice the loaves into 1 ½ inch biscotti and place into a 300°F oven. Allow each side to bake for 15 minutes. Allow the biscotti to cool down on a wire rack before serving.

Recipe 19 : Nona ’ s Biscotti

Description: Brandy adds a distinct flavour to these biscuits and makes them more tempting than ever. Preparation time: 2 ½ hours Serving: 42 Ingredients: Sugar: 1 cup Unsalted butter, one stick melted Brandy: 3 tablespoons. Pure almond extract: 2 teaspoons Pure vanilla extract: 1 teaspoon Whole almonds: 1 cup, with the skin on, lightly toasted, and chopped Large eggs: 3 All-purpose flour: 2 ¾ cups

Baking powder: 1 ½ teaspoon Salt: ¼ teaspoon Directions: Mix the sugar, butter, brandy, pure almonds and pure vanilla extracts, and then stir in the almonds and eggs. Stir in flour, baking powder, and salt. Cover up the dough for 30 minutes. Preheat the oven to 350°F with a wire rack in the middle. With damp hands, cut the dough into two and form 16-by 2-inch loaves and place on an ungreased large baking sheet. Bake the dough about 30 minutes. Place the loaves on the rack and allow them to cool for 15 minutes. Cut the loaves gently into 3/4-inch slices with a bread knife. Place the biscotti with the cut sides facing down on a clean baking sheet and allow it to bake for 25 minutes. Transfer the biscotti to the wire racks and allow them to cool before serving.

Recipe 20 : Crunchy Almond Biscotti

Description: Must try these biscotti which give a fresh aroma and homey feeling. Keep a jar filled with you and savour them whenever you like. Preparation time: 3 hours 20 minutes Serving: 12-24 Ingredients: Blanched slivered almonds: 1 cup Three large eggs: 3 Vanilla extract: 1 ½ teaspoon Almond extract: 1 teaspoon All-purpose flour: 2 ¼ cups White sugar: ¾ cup

Baking powder: 1 teaspoon Salt: 1/8 teaspoon Directions: Preheat the oven to 350°F. Spread the blanched almonds on the baking sheet. Toast the almonds in the oven for 10 minutes. Allow the almonds to cool down. Reduce the heat of the oven to 300°F and grease a baking sheet. Beat the eggs, vanilla extract and almond extract gently. Mix the flour, sugar, baking powder and salt in another bowl. Gently beat the egg mixture into the flour mixture. Pour in the toasted almonds and mix. Place the dough on a floured surface and shape the dough into a 3 x 14 inch log. Transfer the dough log unto a prepared baking sheet. Bake for 40 minutes. Allow the logs to cool down on a wire rack for 10 minutes. Using a bread knife, cut into 1/2 inch thick slices. Place the biscotti slices on the baking sheet with the cut side up and bake about 20 minutes. Flip each biscotti over and continue baking for 20 more minutes. Bring the biscotti out of the oven and cool down before serving.

Recipe 21 : Chocolate, Orange and Almond Biscotti Recipe

Description: The trio of chocolate, orange, almond makes this cookie tastes heavenly. Make them and wow your family and friends. Preparation time: 1 hour 40 minutes Serving: 10-20 Ingredients: Shelled almonds: 100g 70% cocoa powder chocolate: 100g chopped into small chunks Plain flour: about 200g Baking soda: 1 tablespoon. Golden caster sugar: 150g Large eggs: 2

Finely grated zest of 1 large orange Vanilla: 1 teaspoon Directions: Preheat the microwave to 360°F. Grease the sheet and place it in the tray. Sprinkle the almonds on the greased sheet. Let them be roasted for 10 minutes. Take a large bowl and drizzle the salt, flour and baking powder. Then mix the roasted almonds, chocolate, and sugar. Take another bowl and mix the orange zest as well as eggs and beat until thoroughly incorporated. Then add in vanilla. Pour the egg mixture into the dry ingredients and mix them well. Make the dough by sprinkling the flour on it. Put this dough onto the sheet and place it in the microwave for 30 minutes. Decrease the temperature of the microwave to 150°C, gas 2 and fan 130°. Now, cut it in thick slices. Put these biscotti on the sheets and place them in the microwave for 20 more minutes. Place these biscotti in the tray and let them to be cooled.

Recipe 22 : Chocolate Cherry Biscotti

Description: Chocolate combined with cherries gives a delicious taste that no one can deny. No doubt, your dish will get empty within seconds. Preparation time: About 1 hour Serving: 40 biscotti Ingredients: All-purpose flour: 2 cups Whole-wheat flour: 1 cup Salt: ¼ teaspoon Sugar: 1 cup Three large eggs Vegetable oil: 2 tablespoons.

Vanilla extract: 2 teaspoons Almond extract: 1 ½ teaspoon Dried tart cherries: 2/3 cup Semisweet chocolate chips: ½ cup Cooking spray Directions: Prepare to bake by preheating the oven to 350° With a spoon, pour the flour into dry measuring cups and make use of a knife to level the quantity. In a medium sized bowl, pour in the flour, salt and stir appropriately with a whisk. Beat the sugar and eggs with an electric mixer on high speed about 4 minutes. Pour in the vegetable oil, vanilla and almond extracts. Beat them together thoroughly. Pour in the flour mixture and allow whisking at low speed until it is well blended. Stir in the cherries and chocolate chips properly. Divide the dough into two halves and place them onto a baking sheet coated with a cooking spray. Then shape each half into a 10 inch long roll and flatten to about 1 inch thickness. Allow to bake at 350°F for 25 minutes and remove the biscotti rolls from the baking sheet. Allow them to cool for 10 minutes on a rack. Reduce the oven temperature to 325°F and diagonally cut each roll manner into 20 (1/2-inch) slices. Place the slices on the baking sheet with the cut sides facing down. Allow baking at 325°F about 10 minutes. Turn each biscotti over and allow it to bake for an additional 10 minutes.

Remove the biscotti from the baking sheet and allow them to cool down completely on wire rack before serving.

Recipe 23 : Coconut Biscotti

Description: Coconut pairs up perfectly with these cookies and gives them a sweet and light flair. Preparation time: 1 hour 15 minutes Serving: Serves 20 Ingredients: All-Purpose Flour: 1 ½ cups Baking powder: ¾ teaspoon Salt: ¼ teaspoon Baking soda: ¼ teaspoon Grated whole nutmeg: 1/8 teaspoon Sugar: ¾ cup

Vanilla extract: 1 teaspoon Large eggs: 2 Flaked sweetened coconut: 1 cup Directions: Preheat the oven at 300°F. With a spoon, scoop flour into measuring cups and press with a knife. Combine the flour, baking powder, baking soda, salt and nutmeg. Pour vanilla, sugar and eggs into the bowl. Beat with the mixer on a normal speed for 2 minutes. Add the flour batter and coconut into the egg mixture. Stir. Place the dough on a well-floured surface area and knead lightly. Shape the dough into a 15 x 3-inch roll, place it on a greased baking and form to 1 inch thickness. Put in the oven at 300°F for 40 minutes and allow them to cool down for 5 minutes on a cooling rack. Cut roll crosswise into 20 (1/2-inch-thick) slices, place slices upright on baking sheet. Cook for 20 minutes (baked cookies will be lightly soft in centre but will get firm as they cool down). Pull out the cookie sheet, let them cool down completely on cooling rack. Slice the rolls crosswise into 20 ½ inch thick slices and place the slices upright on the baking sheet. Bake for 20 minutes. Remove them from the baking sheet and allow them to cool down completely on a wire rack before serving.

Recipe 24 : Pine Nut Biscotti

Description: Pine nut adds a crunchy flavour to these cookies and makes this variant all favourite time. Preparation time: 1 hour 15 minutes Serving: 12-2 Ingredients: All-purpose flour: 3 cups Sugar: 1 cup Baking powder: 1 tsp. Salt: ½ tsp. Baking soda: ½ tsp. Pine nuts: ½ cup, toasted Water: 1/4 cup and two tsp. Grated lemon rind: 1 tsp.

Vanilla extract: 1 tsp. Large eggs: 3 Directions: Preheat the oven to 325°F With a spoon, scoop the flour into measuring cups and press with a knife. Mix the flour, sugar, salt, baking powder and baking soda in a big bowl. Stir thoroughly with a whisk and also mix in pine nuts gently. Combine 1/4 cup plus two tablespoons of water, lemon rind, vanilla extract and eggs. Stir the mixture properly with a whisk. Pour the egg mixture into the flour batter and blend thoroughly. Knead the dough lightly in a bowl until a dough forms. Divide the dough into two halves. Shape each half into an 8 inch long roll. Place the rolls slightly apart on a greased baking sheet and flatten each roll to 1 inch thickness. Bake the rolls at 325°F for 30 minutes. Remove them from the baking sheet, without turning off the oven and allow them to cool down for 10 mins on a cooling rack. Cut each of the rolls diagonally into 15 ½ inch thick slices using a bread knife. Place the slices with the cut sides facing down on the baking sheet. Allow baking at 325°F for 15 minutes. Turn the biscotti over and allow it to bake for an additional 10 minutes. Remove all the biscotti from the oven and allow them to cool down to room temperature on the rack.

Recipe 25 : Apricot Chocolate Almond Biscotti

Description: Apricot adds a zesty flavour to these biscuits and blends perfectly with chocolate to make it flavoursome. Preparation time: 1 hour Serving: 24 Ingredients: Flour:3/4 cup Sugar: 1 cup Baking powder: ½ teaspoon Salt: 1/4 teaspoon Unsalted butter: 6 tablespoons, melted and cooled Vanilla: ½ teaspoon Eggs:2 Apricots:3/4 cup, diced and dried

Slivered almonds: 2/3 cup Bittersweet chocolate: 4 ounces, chopped Directions: Turn on the heat to 350°F and grease a baking sheet. With a food processor, pour in the baking powder, flour, sugar, salt and blend. Whisk the melted butter, eggs and vanilla. Pour the mixture into the dry ingredients and pulse about 10 to 12 times until it forms a dough. Place the dough in a large sized mixing bowl and pour in the apricots, almonds, chocolate and mix. Put the dough on the baking sheet and cut it into two 12 inches long logs. Flatten the top of the dough logs and bake for 30 minutes. Remove the loaves from the oven and reduce the oven temperature to 325°F. Allow them to cool down for 5 minutes, then cut diagonally into ½ to ¾ inches thick slices. Arrange the slices on the baking sheet and let them bake again for 15 minutes. Allow the biscotti to cool down completely on the wire rack before serving.

Recipe 26 : Pumpkin Biscotti

Description: Pumpkin adds flavour to these biscotti and can tempt anyone to try these distinct biscotti. Preparation time: 3 hours 25 minutes Serving: 30 Ingredients: Raw pumpkin seeds (shelled): 1 cup Sugar: 1 cup Butter: 6 tablespoons, softened All-purpose baking mix: 3 ½ cups Pumpkin: 1 cup, canned Large eggs 2 Pumpkin pie spice: 1 tablespoon.

Directions: Preheat the oven to 325°F. Bake the pumpkin seed in a single layer in a very shallow pan for 10 minutes. Allow them to cool down for 10 minutes. Beat the butter and sugar at medium speed with a mixer until they are creamy. Stir in the canned pumpkin and mix. Add the eggs, one at a time and beat thoroughly. Pour in the pumpkin pie spice and all-purpose baking mix and mix well. Fold the pumpkin seeds into the sugar mixture and cover up about 1 hour until it becomes firm. Divide the dough into two halves and shape each into a 12- x 3-inch ex, slightly flattened log. Place the logs on a greased baking sheet. Allow baking at 325°F about 35 minutes. Transfer the logs onto the wire racks; allow them to cool down about 1 hour. Diagonally cut each of the logs into 3/4 inch thick slices with a bread knife as gently as possible. Place on greased baking sheets. Allow to bake at 325° for 20 minutes and turn the biscotti over to bake for an extra 20 minutes. Transfer the biscotti to the wire racks and allow them to cool down to room temperature before serving.

Recipe 27 : Chocolate Hazelnut Biscotti

Description: Nuts and chocolate always make a heavenly combination. Try it out by baking these biscotti with your family and friends. Preparation time: Approximately 1 hour Serving: 12-24, depending on the size. Ingredients: of butter, room temperature: 2 cups sugar: 3/4 cup large eggs: 3 grated orange peel: 1 tablespoon vanilla:1 teaspoon all-purpose flour: 3 cups Baking powder: 1 tablespoon. chopped and toasted hazelnuts: 1 cup

semisweet chocolate chips:1 1/4 cups

Directions Take a bowl and mix the sugar as well as butter until it gets creamy. Whisk in the vanilla, orange peel and eggs, then beat until it is completely incorporated. Pour flour, baking powder and hazelnuts, then mix it with the butter mixture. Beat these two mixtures until thoroughly mixed. Pour 1 cup dough on the sheet. Then, put 1 more cup of the dough on the other side of the sheet. Press all slices with your hand. Make all slices with the dough. Place them in the microwave to 350°F (20 minutes). Take them out of the microwave and cut them into thick slices. Put them again in the microwave for 20 more minutes.

Heat the chocolate chips to be melted and pour it on all biscotti.

Recipe 28 : Chocolate Cinnamon Biscotti

Description: These chocolaty delights with a subtle touch of cinnamon are rich and crunchy. Preparation time: 43 minutes Serving: 24 Ingredients: Butter softened: 1/3 cup Brown sugar: 1/2 cup Reduced-calorie sweetener: 1/2 cup Instant espresso granules: 1 tablespoon. Egg substitute: 1/2 cup All-purpose flour: 2 cups Baking powder: 1 1/2 teaspoon Ground cinnamon: 1/2 teaspoon

Salt: 1/8 teaspoon Finely chopped premium dark chocolate: 1 cup,

Directions Whisk the sweetener, butter, espresso, eggs and sugar until well mixed. Pour baking powder, flour, cinnamon, chocolate, and butter. Beat the mixture until thoroughly incorporated. Grease two sheets and put the two halves of the dough logs on them. Place them in the microwave to 350°F (for 25 minutes) Take them out of the microwave and cut them crossways. Put them once again in the microwave to 350° for 18 more minutes to be baked on each side (9 minutes for each side).

Recipe 29 : Pistachio - Cherry Biscotti

Description: These biscuits when dipped into any beverage explodes flavours of cherry and pistachio in your mouth and makes you sigh with delight. Preparation time: 1 hour Serving: 16-18 Ingredients: Butter softened: 6 tablespoons Sugar: 2/3 cup Baking powder: 1 1/2 teaspoons Salt: 1/4 teaspoon Vanilla extract: 1 teaspoon

Large eggs: 2 All-purpose flour: 2 cups Pistachios chopped: 1 cup Sweet or sour cranberries: 1 cup Bottom of Form Directions: Prepare to bake by preheating the oven to 350°F. Combine butter, sugar, baking powder and salt in a medium-sized bowl. Beat thoroughly and pour in the eggs and whisk. Add flour and beat at low speed until smooth. Add in the pistachios and cranberries. Transfer the dough to a greased baking sheet and then shape it into a log about 14” long and 2 ½” wide. Allow baking at 350°F for 22 minutes. Take out of the oven and reduce the temperature to 325°F. Slice logs into 3/4 inch pieces in a perpendicular manner. Place biscotti in the oven and bake at 325°F for 25 minutes. Remove from oven and allow them to cool down before serving.

Recipe 30 : Pecan Fudge Biscotti

Description: This fudgy cookie has all goodness stored in it to melt your teeth and make you crave for more. Preparation time: 30 minutes Serving: 16 Ingredients: Butter: 3 tablespoons Marshmallows: 8 ounces Bittersweet chocolate chopped: 10 ounces Pecans, toasted: 1 ½ cups Directions: Prepare two pieces of parchment paper.

Melt the butter in a frying pan. Cook the marshmallows until they melt for about 2 minutes. Melt the chocolate and pour the pecans in. Pour out the mixture onto the prepared parchment paper. Spray some non-stick cooking spray on the second sheet of parchment paper. Shape the mixture into a biscotti shaped log with 1 inch thickness. Allow the biscotti to cool down to room temperature, cut into strips and serve.

Conclusion Have you mastered the art of making these perfect cookies, yet? As you flip through the last pages of this book, you would have become a champion biscotti maker. This collection of recipes will surely add sparks to your breakfast, afternoon tea or an evening picnic. Now your beverages will have a yummy escort with them to make each sip crunchier than ever. No doubt, these 30 recipes will lead you to your perfect cookie destination. So now, you will not look at any other biscuit again! Get into action now! We assure that you will not regret it. Turn on the oven, whip up the batter, bake dozens of biscotti and spread an aroma around your home that will bring all cookie lovers peeking through your window. Make some biscuits that will put all other biscuits to shame and make your family and friends get obsessed with them. Cookie eating will not be the same for them ever again! Enjoy as you nibble on these delights!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book ! I know you could have picked from many other books but you chose this one . So a big thanks for buying this book and reading all the way to the end . If you enjoyed this book or received value from it, I'd like to ask you for a favor . Please take a few minutes to post an honest and heartfelt review on Amazon . com . Your support does make a difference and helps to benefit other people . Thanks !

April Blomgren

About the Author

April Blomgren Hello everyone ! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend . If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine ! I think a successful meal among loved ones is based on a few key factors : fresh ingredients and appropriate cooking method . Some meats for example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill . Another aspect of cooking I must insist on, no matter what your cooking style is : rely on the use of herbs and spices . Please favor fresh herbs each time you can . However, I understand that it may be difficult during certain periods of the year, so

simply keep a well - stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites . Finally, once you embark that exciting culinary journey with me, you will realize that simplicity is also one of my allied . Don ’ t overthink when cooking . Inspire yourself of recipes, have fun doing it and taste as you go . Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human . Cooking is not about succeeding every time, it is about the opportunity to learn and get better . Don ’ t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly .