Homemade Classic Italian Biscotti are nothing like the ones bought in the store.
They are much better! Fresh, homemade Biscotti are buttery, crumbly, and loaded with flavor. They are also very easy and forgiving to make. This recipe works because it uses butter and my secret ingredient – a touch of cornmeal for a delightful crunch. The recipe calls for a twice-baked process. The first time it is baked in a loaf shape. Then slice the loaf and bake the slices again until slightly crunchy and golden. They will keep for weeks in an airtight container.
For extra goodness, dip one end of the baked Biscotti in a sweet topping such as rich caramel and dusted with coarse salt. So yummy!
I love Biscotti for breakfast. They are not too sweet and very satisfying. Just perfect with a cup of coffee.
You can get creative and mix up the flavors for a variety of wonderful Biscotti for every occasion. What is your favorite combination of flavors?
- Dried Cranberries and Green Pistachios for a Christmas treat
- Whole Cashews and Orange Zest
- Dipped Salted Caramel
- Dipped Dark chocolate with chopped Peppermint Candies
- Macadamia nut with cardamon spice dipped in White Chocolate
You can watch my video on the entire process for making Biscotti to see how easy they are!