Healthy Honey Pistachio Biscotti

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat  flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons honey
2 large eggs
1/4 cup olive oil
1 teaspoon lemon zest {optional}
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup unsalted, shelled pistachios

Preheat oven to 350 degrees
In  medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a lined baking sheet and bake for 25 minutes. Cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer.

Double Chocolate Biscotti

1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup baking cocoa
2/3 cup sugar
3 Tablespoons soften butter
2 eggs
1/2 teaspoon almond extract
1/2 cup chopped almonds
Combine flour, baking soda, baking powder, and cocoa and set aside.Cream sugar and butter. Add eggs and extract, mixing well.Gradually beat in flour mixture. Stir in almonds. Dough will be stiff, not to worry.

Divide dough in half. Form two logs and place on a greased cookie sheet. Bake at 350 degrees for 25 minutes. Cool 10 minutes, and then slice into 1/2-inch slices. Lay slices, cut side down, on cookie sheet and bake for 30 minutes at 300 degrees, turning once during baking time. Careful not to overbake.

Cool and enjoy!

13 oz. bag of Jelly Beans
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup  sugar

Preheat the oven to 375°F.

In a medium bowl or electric mixer bowl  add the butter and sugar and cream them together on medium speed until light and fluffy. Add 3 eggs..(4th egg is used later) Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long. Notice that the dough is very soft and sticky. Stir in the jelly beans.

Using a spatula, scrape the dough out of the bowl onto a floured surface. Put flour on your hands and sprinkle flour on top of the dough. Then cut the dough in half…  Next take one half and roll lightly back and forth making a rope - pick it up and place it on a cookie sheet with parchment paper. Don’t be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more. Do the same with the second half.
Flatten them out on top a little with your palm. Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly. Now sprinkle with sugar (optional) Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
 
When done - remove them from the oven. Let them cool for about 10-20 minutes or until they are cool enough for you to handle.

No one here likes the black jelly beans so I ditch them.

1 1/4 C all-purpose flour
1/2 C semisweet chocolate mini morsels
1/3 C sugar
3/4 tsp. baking powder
1 T water
1 tsp. vanilla extract
1 egg
1 egg white

1 Dozen Biscotti Cookies

Pre-heat oven to at 350°F.

Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients then add to flour mixture, stirring until well blended (dough will be dry,do not worry) .

knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a greased baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake for 25 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 1/2″ slices (see photo). Place, cut sides down on a baking sheet. Bake for 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely. ENJOY!

Chocolate Brownie Biscotti
2 cups flour
3/4 cup mini chocolate chips
1/2 cup cocoa
1 tbsp coffee granules
1 tsp baking soda
1/4 tsp salt
1 cup sugar
2 eggs
2 egg whites
2 tsp vanilla extract

 Preheat to 350. Line 2 large baking sheets with parchment paper or non stick tin foil.

Put the flour, 1/4 cup of chips, cocoa, coffee granules, baking soda, and salt in blender.  about 1-2 minutes.  Put the sugar, eggs, egg whites, and vanilla in the blender (you don’t need to clean it from using it the first time). Process until the mixture is slightly thicker, about 1 minute. Add to the flour mixture, the remaining chocolate chips, and stir until well blended.

Spoon the dough onto baking sheet, forming two 14 x 1 1/2 in logs on each baking sheet, using 3/4 cup dough for each log. Bake logs until firm when lightly pressed, about 15 minutes.  Let cool about 15 minutes.

Meanwhile, lower temperature of oven to 275 degrees.

With a serrated knife, cut each log crosswise into 1/2 inch thick slices, making a total of 56 slices. Stand the slices on the baking sheets. Bake until dry, another 15-20 minutes. Take out and cool completly. You can now decorate them with drizzled white almond bark chocolate as they do in the coffee house shops or leave as is and enjoy dipping them in your morning coffee.

My husband adores biscotti and I make it frequently. I have many biscotti recipes to share.