Easy Biscotti Recipes & Coffee

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These easy biscotti recipes are a bless. They produce, in my opinion, by far the best dunking cookies around. Cookies are dry, crisp and deliciously sweet and with their elongated shape ideal for dunking in a yummy cup of coffee.

It's not a surprise then that once biscotti are on the table we nibble all day long and that of course means drinking more coffee than usual. Dunking is almost addictive (like nibbling peanuts). It all usually ends up in wanting more coffee and more biscotti. So, I definitely have to bake a big amount to make everybody happy!

Today biscotti are sold in almost every shop in countless flavors and variations but I rarely buy them because they are seriously overpriced. I like baking biscotti instead. They taste yummy and the kitchen smells so nice. Commercially baked biscotti are rather too sweet and often contain additives which prolong their shelf life - not really my kettle of fish.

I enjoy trying easy biscotti recipes, mostly during winter months, using different kinds of nuts and flavorings. Christmas is particularly festive and I wrap a glass jar full of yummy biscotti in a colourful wrapping paper, decorating it with a ribbon, gift card or a tag. Sometimes I go even further and add a small bag of coffee to the jar as well.

Recipes for different biscotti can be found everywhere but there are so many different ones producing substantially different results. I really found it difficult to get one which would produce what they really should be - dry, crisp, yummy, sweet little wonders. Many of those recipes have gone through my kitchen, I made countless experiments with new ingredients and finally here they are, a few easy biscotti recipes - ideal for dunking.

Here are easy biscotti recipes baked in our kitchen which are perfectly balanced with a cup of delicious hot coffee:

Almond biscotti recipe

Hazelnut biscotti recipe

Baking tips

For cutting a biscotti loaf use a serrated knife. You will slice neatly through the loaf and the nuts won't break into small pieces.
After first baking the biscotti loaf should stay firm but not hard and only lightly browned.
In second baking dry out the biscotti on the same oven temperature as you baked them first time. Don't over bake them because they will burnt and will get a bitter taste.
Biscotti can be stored and stay fresh in a tightly closed container as long as 1-2 months.
You can also dress up ice cream or other desserts with biscotti or serve them with good sweet dessert wine.

Good to know

The word "biscotti" in Italian means any type of biscuit. It originates from Latin word "biscoctus" which means "twice cooked".
Biscotti are baked twice, first as a loaf and then again as individual slices.
The traditional recipes use only eggs, sugar, flour but today we add different nuts to the mixture (almonds, hazelnuts, pistachio,...), different flavors (anise, cinnamon, vanilla and almond extract,...), chocolate, dried fruits,... Possibilities are seemingly endless.
In the past biscotti were accompanied with vin santo (red wine), but today (in most cases) they are served together with espresso-based beverages.
Vin santo or holy wine is an Italian dessert wine, very sweet in its taste.
Harvard researchers revealed that 1-3 cups of caffeinated coffee a day could reduce risk of Diabetes, Parkinson's disease and colon cancer. It could boost your mood and stop a headache.
The best source for finding good easy biscotti recipes is internet. You can compare different biscotti recipes at the same place and make your own improvements.

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