Homemade Biscotti Dipped In Chocolate & Candy Cane | Cait Straight Up
An Italian Christmas Cookie Classic! A delightful candy cane, chocolate dipped Biscotti recipe that is simple enough to make with kids, yet so tasty it will easily appeal to any holiday crowd! Wow your office with this homemade treat, or assemble in a holiday tin as a gift. With a few simple baking steps, that any level cook can master, enjoy this delicious homemade biscotti recipe! Don't want all the extra holiday fluff? Enjoy this biscotti recipe plain with a cup of tea or coffee.
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Full recipe with measurements can be found on caitstraightup.com
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Happy Holidays!
Cheers!
Cait Xo
Tropical Pineapple Pecan Biscotti - dipped in chocolate!! Traditional Italian Biscotti Recipe!
FULL RECIPE HERE:
Tropical-flavored biscotti with pineapple, papaya and pecans coated in white chocolate is just what you need for fall! This crunchy and sweet pecan biscotti recipe is so delicious and perfect with a cup of coffee in the morning and unlike anything you've had before!
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Chocolate Dipped Vanilla Bean Biscotti | The Perfect Dipping Cookie
Classic Vanilla Bean Biscotti...Chocolate Dipped Vanilla Bean Biscotti! Biscotti is the perfect cookie to have with coffee. This crunchy cookie is the perfect dipping cookie! Enjoy!
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Vanilla Bean Biscotti (adapted from Sally's Baking Addiction)
Ingredients
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), plus more for work surface + hands
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed
3 large eggs
1 Tablespoon (15ml) canola or vegetable oil
2 teaspoons vanilla bean paste or vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
melted semi sweet chocolate chips for dipping
Instructions
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a wooden spoon or rubber spatula until everything is just barely moistened. It will be very crumbly, see photo above for a visual.
Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s sticking all over your hands, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long slab, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch wide slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. (It’s tricky to set the end slices upright, so just turn them over.) Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
Remove from the oven and cool the biscotti for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes more and more crunchy as it cools. It’s helpful to save the baking sheets for the next step.
Chocolate dipped biscotti
Recipe for Walnut and Cranberry Biscotti
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Chocolate dipped gingerbread biscotti - Savory
Why not have some holiday cheer with your coffee?
Ingredients
2¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
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VEGAN BISCOTTI 3 ways: Almond, Chocolate + Cranberries, and dipped in melted chocolate.
⭐️ Turn on captions to see ingredients, please ⭐️ Get recipe:
Vegan Biscotti →
Other vegan recipes:
■ EASY CARBONARA:
■ LEMON TOFU:
■ CONFIT TOMATOES:
■ FOCACCIA:
■ AGLIO E OLIO:
■ EGG-FREE FRITTATA:
INGREDIENTS LIST
???? FOR THE BISCOTTI DOUGH
⅓ cup (80 grams) almond milk or other plant milk
⅓ cup (60 grams) sunflower oil or other vegetable oil
½ cup (100 grams) sugar
¼ cup (30 grams) powdered sugar
½ zest of lemon
1 teaspoon vanilla extract
1½ teaspoon (8 grams) baking powder
2 cups (300 grams) all purpose flour
PICK ONE OF THE FLAVOURS BELOW
???? Almond + Hazelnut Biscotti
¼ cup (35 grams) almonds
½ cup (70 grams) hazelnuts
NB: You can also just pick one nut - ¾ of a cup in this case.
???? Cranberries Biscotti
½ cup (70 grams) dry cranberries
???? Chocolate Chip + Cranberries Biscotti
¼ cup (35 grams) dark chocolate chips
¼ cup (35 grams) dry cranberries
???? For the melted chocolate cover
¾ cup (100 grams) dark chocolate chopped
3 - 4 tablespoons (60 grams) plant milk
CHAPTERS
0:00 how to make biscotti
1:50 how to shape biscotti
2:50 how to bake biscotti
3:58 chocolate cranberries biscotti
5:15 how to dip biscotti in melted chocolate
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)