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makes about 30

yields about 30 biscotti

Ground-breaking Italian Biscotti 

Hello again friend,

This week I made a delicious Italian biscotti with my friend Kira who I also worked with for the eclairs recipe. Check out her         ! The recipe, adapted by my foods teacher's bakery, created a fantastic and by far some of the favourite cookies I've ever made... So keep on reading to learn more about it!

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Kira and I decided to create a chocolate chip, cranberry and raspberry jam biscotti. This was perfect for us because it had some fruity and chocolatey flavours combined, creating the perfect balance for us. (I am allergic to tree nuts so we decided not to add any but feel free to add some into your recipe. ie: almonds, cashews, peanuts.)

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Our Steps :

First we combined the dry and wet ingredients together, then floured our table. Your dough should be soft but not too wet. Feel free to add extra flour and flour your hands to make it significantly easier to flatten (learned this the hard way…)

Then we folding in our added chocolate chips and dried cranberries. After we flattened it into a rectangle shape, notice that you should probably make it about a foot long lengthwise so you can divide it into separate logs after. (We forgot to do this but we stretched it out in the end). We then spread our jam on one side (as shown on the left.) Then we folded it over so the jam was sandwiched between the sides. Use a scraper to make it easier to fold together .

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— Name, Title

We then threw our dough onto the parchment paper in two logs and put them in to bake! Be warned: the shorter your log in length the higher it will rise in the center. This is about how they should look after baking them. 

After, we cut them into about half inch wedges as shown on the left and baked them a second time. This is where the name of the cookie comes from, because in Italian it means "twice baked". After baking them a second time, they hardened once they cooled and we dressed them in a nice layer of chocolate. We tried it with dark and white chocolate and both tasted great! I recommned double boilng the choloate with some shortening. And voila! Our final product is shown on the right.

Skills Used:

  • Mixing: the  wet and dry ingredients.

  • Distributing jam: in the center of the dough.

  • Double baking: first time I tried this technique.

  • Dipping/piping  chocolate:  to add a sweet bite to the cookie.

The Final Result:

Overall I was very happy with the taste and texture of the biscotti. I think we could have added more dough on the top side where the jam layed under, because the top part rose less. Next time we can also bake it the second time longer about one or two minutes longer.

Recap of Important Steps:

  • Fold your dough carefully without overmixing it. Create a well in the center of your dry ingredients to help incorporate them together easily.

  • Add extra flour as needed and flour your hands while touching the dough to make it less sticky.

  • Place the jam in the center of the rectangle shaped dough.

  • Make your log long enough to separate into two or three logs.

  • Use a pastry scraper to easily take the dough off the counter.

  • Let the loaves cool before baking them again.

The Recipe:

Dry Ingredients:

  • 2 ¾  cups of flour

  • 3 teaspoons of baking powder

  • 1 cup of packed brown sugar

  • 1/3 cup of packed brown sugar

  • A pinch of salt

Wet Ingredients:

  • ½ cup of water

  • 3 tablespoons of vegetable oil

  • 3 eggs

  • 2 teaspoons of vanilla

Add-Ins:

  • We used raspberry jam, chocolate chips and cranberries but feel free to use an assortment of other dried fruits and flavouring.

Recipe:

  1. Preheat oven to 350 degrees.

  2. Mix in a large bowl the dry ingredients.

  3. Combine your wet ingredients, then create a well in your dry ingredients and add them together. Use a wooden spoon or your hands.

  4. Add your “add-ins” (cranberries and chocolate chips first.

  5. Shape your dough into 2 or 3 rectangles about 5inches wide and 6 inches long. Flatten them and then spread your jam on one side.

  6. Sandwich the jam in the center and form them into logs.

  7. Place them on parchment paper and put them in the over for 35 minutes if you have 2 logs or 30 minutes for 3 logs.

  8. Once baked, allow the loaves to cool for 10 minutes, and then use a serrated knife to slice them. Cut them about ½ inch thick and place them back on the parchment to re-bake for 10-15 minutes.

  9. Dress your biscotti in your chocolate of choice. You can pipe the chocolate onto them or dip them.

  10. Enjoy!

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