Total Time
50mins
Prep 10 mins
Cook 40 mins

This is the best biscotti you have ever tasted. Sarah cooks it twice for a nice hard biscotti and a few other family members only cook it once for a bit chewier texture. Some other family members double the almond extract which tastes great too.

Ingredients Nutrition

Directions

  1. Blend the wet ingredients together - mix well. Add the dry ingredients and the dried berries. The dough maybe a bit sticky.
  2. Put some flour on your hands and divide the dough into 2 logs - 2 1/2 x 9 1/2 x1. Place on a cookie sheet line with parchment paper - I usually just place one log on a cookie sheet as they tend to spread a bit.
  3. Whip the egg white and brush on top of the log. Bake for 30 min at 350 degrees. Cool on a wire rack.
  4. Cut diagonally and place cut side down on baking sheet. Bake another 5 minutes. (stop now if you want a chewy biscotti) Flip to the other cut side and bake for an additional 5 minutes.
  5. When cool drizzle or frost with melted white chocolate.
Most Helpful

These are some of the best biscotti I have ever made or eaten! My variations include: whole wheat flour, 1/2 tsp almond extract, 1/4 tsp vanilla extract, 1-1/2 cups dried blueberries. I did not do the egg white wash. After the second baking, I iced the tops and sprinkled with toasted, sliced blanched almonds. They are so pretty! Cooking times were right on.

angelak December 12, 2009

These are very good and very easy to make! I chose the crunchier, extra bake option. I made with chocolate chips (mini) instead of fruit! I only put the white chocolate glaze on half the batch, because I wanted to have the un glazed ones with coffee! Thanks for posting! This is super easy and yummy! [Made for Holiday Tag October 2009]

~SarahBeth~ October 22, 2009