arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Recipes & Prep Lists - PRIVATE

Biscotti Class -Prep List & Recipe

Biscotti Class -Prep List & Recipe


Please be sure to measure out all your ingredients before the class begins. During this class you will be making 2 different recipes so please measure out both sets of ingredients. 

For this class, you will need the following equipment:

  • A few measuring cups
  • A few measuring spoons
  • A stand mixer (if you do not have this its ok you can also mix by hand)
  • A rubber Spatula
  • A few large bowls
  • A wooden spoon
  • A baking Sheet with parchment or a silicone mat (at least 2 baking sheets)
  • A serrated knife
  • A cutting board

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list, we will be doing two different recipes. 

Classic Biscotti 

  • ¼ cup or 57g of room temperature butter (you can leave your butter out the night before )
  • 2 eggs
  • ¾  cup or 150g sugar 
  • 1 ½ teaspoons of vanilla extract (you can substitute for almond extract)
  • 1 teaspoon of baking powder 
  • ½ teaspoon of salt 
  • 2  cups or 240g all purpose flour 
  • 2 cups or 280g whole almond
Chocolate Biscotti 
  • ¼ cup or 57g of room temperature butter (you can leave your butter out the night before )
  • 2 eggs
  • ¾  cups or 150g sugar 
  • 1 ½ teaspoon vanilla extract (can substitute for almond extract)
  • 1 teaspoon baking powder 
  • ½ teaspoon salt 
  • 2  or 240g cups all purpose flour 
  • ¼ cup or 25g of cocoa powder
  • ½ cup or 70g of dark chocolate
  • ½ cup or 70g of dried cranberries 

Hints & Tips

  • The biscotti must be completely cooled before cutting
  • Preheat the oven to 350 degrees for the first bake. This will take 20-25 minutes 
  • For the second bake reduce the heat to 275 degrees and bake for another 12-15 minutes.

Biscotti - Recipe 

Classic Biscotti 

  • ¼ or 57g cup butter - Room Temperature (measure out the butter the night before and leave it on the counter)
  • 2 eggs
  • ¾ cup or 150g sugar 
  • 1 ½ teaspoon vanilla extract (can substitute for almond extract)
  • 1 teaspoon baking powder 
  • ½ teaspoon salt 
  • 2  cups or 240g all purpose flour 
  • 1 cups or 280g whole almond

Chocolate Biscotti 

  • ¼ Cup or 57g of butter - Room Temperature (measure out the butter the night before and leave it on the counter)
  • 2 eggs
  • ¾  or 150g Cup of sugar 
  • 1 ½ Teaspoons of vanilla extract (can substitute for almond extract)
  • 1 Teaspoon of baking powder 
  • ½ Teaspoon of salt 
  • 2  Cups or 340g of all purpose flour 
  • ¼ Cup or 25g of  cocoa powder
  • ½ Cup or 70g of dark chocolate
  • ½ Cup or 70g of dried cranberries 

Method for Mixing and Baking:

  1. With the paddle attachment cream together butter and sugar.
  2. Add in the eggs one at a time  and mix until just combined.
  3. Sift all dry ingredients together and add. 
  4. Add in mix ins such as dried fruit and nuts. 
  5. Mix until just combined.
  6. Preheat the oven to 350 degrees for the first bake. This will take 20-25 minutes.
  7. The biscotti must be completely cooled before cutting.
  8. For the second bake reduce the heat to 275 degrees and bake for another 12-15 minutes.

Hints & Tips

  • The biscotti must be completely cooled before cutting
  • Preheat the oven to 350 degrees for the first bake. This will take 20-25 minutes 
  • For the second bake reduce the heat to 275 degrees and bake for another 12-15 minutes.