Sweet and Savoury Biscotti Recipes

Sweet and Savoury Biscotti Recipes

Make these Italian treats in sweet or savoury form and enjoy with breakfast or as a snack!



These crunchy Italian desserts are perfect to grab on your way out the door to work or to relax and enjoy leisurely with a cup of coffee. Make them ahead of time and store them in a sealed container for up to two weeks.

1. Classic Biscotti Recipe
Serves: 4-6
Prep time: 30 minutes
Cook time: about 50 minutes
Difficulty: Easy
Cost: $

Ingredients
125 mL (1/2 cup) butter
250 mL (1 cup) sugar
250 mL (1 cup) sliced almonds
2 eggs
75 mL (1/4 cup) brewed hazelnut coffee
175 mL (3/4 tsp) baking powder
625 mL (2 1/2 cups) all-purpose flour
2 mL (1/2 tsp) salt

Instructions

  1. Preheat oven to 180 C (350 F)
  2. In a large mixing bowl, combine the butter, sugar, almonds, eggs and coffee
  3. Mix in baking powder, flour and salt
  4. Shape dough into two equal loaves, each about 7 1/2 centimetres (2 inches) wide; place on a greased cookie sheet (or one lined with parchment paper) and bake for 30 minutes or until light brown with a firm centre. Cool
  5. Cut logs into 1 1/2 centimetre (1/2-inch) thick slices and place back on cookie sheet; bake for 15 minutes more, turning halfway through. Both sides should be golden and slightly dry. Cool completely and store in an airtight container

2. Savoury Blue Cheese and Date Biscotti Recipe
Serves: 4-6
Prep time: 30 minutes
Cook time: about 50 minutes
Difficulty: Intermediate
Cost: $

Ingredients
250 mL, plus 30 mL (1 cup, plus 2 tbsp) flour
5 mL (1 tsp) baking powder
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) black pepper
30 mL (2 tbsp) sugar
1/2 stick unsalted butter, softened
250 mL (1 cup) blue cheese crumbles, divided
1 large egg
125 mL (1/2 cup) dates, chopped
50 mL (1/4 cup) almonds, sliced

Instructions

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  1. Preheat oven to 160 C (325 F). Line a large baking sheet with parchment paper
  2. In a medium bowl whisk together flour, baking powder, salt, pepper and sugar. Set aside
  3. In the bowl of an electric mixer, beat butter and 125 mL (1/2 cup) of blue cheese until light and fluffy, about 1 minute. Beat in egg. Beat in flour mixture and remaining blue cheese just until blended. Stir in dates and almonds
  4. Turn dough out onto a lightly floured surface. Gather dough together and divide into 4 pieces. Roll each piece of dough into 15 centimetre (6-inch) long logs (about 2 1/2 centimetres (1 inch) wide). Carefully transfer logs to a parchment-lined baking sheet, about 10 centimetres (3 inches) apart
  5. Bake until almost firm to touch but still pale, about 25 minutes. Remove from oven, but maintain oven temperature. Cool on baking sheet 15 minutes
  6. Carefully transfer logs to cutting board. Using a serrated knife, gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool

3. Chocolate Pistachio Biscotti Recipe
Serves: 4-6
Prep time: 25 minutes
Cook time: about 50 minutes
Difficulty: Easy
Cost: $

Ingredients
115 grams (4 ounces) semisweet chocolate, coarsely chopped
250 mL (1 cup) granulated sugar
425 mL (1 3/4 cups) all-purpose flour
75 mL (1/3 cup) unsweetened cocoa powder
1 mL (1/4 tsp) baking soda
1 mL (1/4 tsp) salt
3 eggs
5 mL (1 tsp) vanilla extract
625 mL (2 1/2 cups) coarsely chopped walnuts

Instructions

  1. Preheat oven to 160 C (325 F). Line a large cookie sheet with parchment paper
  2. Combine the chocolate and sugar in a food processor and pulse until fine. Set aside
  3. In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside
  4. In another bowl, combine the eggs and the vanilla. Beat together to blend
  5. Add the chocolate and flour mixtures to the egg mixture and mix until a dough forms
  6. Fold in the pistachios
  7. Divide the dough in half. Form each half into 30 1/2-centimetre (12-inch) long logs
  8. Transfer the logs to your cookie sheet, spacing them about 7 1/2 – 10 centimetres (3-4 inches) apart
  9. Bake until slightly golden brown, about 40 minutes
  10. Remove and cool for 15 minutes
  11. Carefully transfer logs to cutting board. Using a serrated knife, gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool

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