- chocolate chip biscotti - add chocolate chips to dough (best with pecans)
- cardamom spice biscotti - 1 tsp. ground cardamom, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg (best with almonds)
- cinnamon and vanilla biscotti - add 1/2 tsp. cinnamon to dough, add 1/2 tsp. more vanilla extract, and sprinkle with cinnamon sugar before second bake (best with pecans)
- apricot biscotti - add dried apricots to dough (best with walnuts)
The biscotti pictured above and below is chocolate chip pecan biscotti. These are all the flavorings I've tried before. However, there are infinite many possibilities, which is one of the reasons I love biscotti so much! I was thinking the other day about maple walnut biscotti. I haven't tried it yet but I would do 1/2 cup plus 2 Tbsp. of vegetable oil (instead of 3/4 cup), add 2 Tbsp. maple syrup, and do only 3/4 cup sugar, then use walnuts for the nut. They all sound so delicious!
- ¾ cup vegetable oil
- 1 cup sugar
- 3 large eggs
- ¾ tsp. coarse salt
- 1 tsp. pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup chopped pecans, almonds, or walnuts (about 4 ounces), toasted*
*To toast nuts, lay in a flat layer on a baking sheet and place in 350°F oven for about 5 minutes.
Preheat oven to 350 degrees F. Put oil, sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined. Whisk together flour, baking powder, and baking soda into a separate bowl (if you’re adding any spices to the biscotti, add them with the dry ingredients here). Reduce mixer speed to low and add flour mixture; mix until combined. Stir in chopped nuts (if you’re using any other additions, stir them in here).
Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes.
Transfer logs to a cutting board. With a serrated knife, gently cut logs into ½-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices to baking sheets lined with parchment paper. Bake slices until golden brown and dry, about 15 minutes.