I saw something on Pinterest once that said, “Sometimes I look forward to going to bed at night because I know that when I wake up, I get coffee.” So, apparently, I’m not alone. Please tell me you’ve thought the same!
Coffee is more than just that cup I grab in the morning. I really enjoy trying new brewing and grinding methods and comparing tastes. I will say, my first cup of the day does need to be fast…and easy. Once I’ve woken up a bit, it’s fun to experiment! By the afternoon, I like to take a moment to myself, linger over enjoying the process and pair my perfect cup of coffee with something like this biscotti. Because, you know, that cup of coffee just looks so lonely without biscotti, right?
This recipe is based on the authentic preparation of biscotti that doesn’t involve any butter at all. This is truly biscotti made for dunking. It’s got a wonderful crunchy texture that holds up to a cup of hot coffee, tea or a glass of milk. I’ve been creating variations of this recipe for years, so feel free to create your own version using this recipe as a guide.
Since it’s the gift-giving season and, well, I do have this blog to voice my thoughts…I figured this could be the perfect way to drop some hints to my family. I don’t know…maybe we can think of this as my own personal wish list? I’ve teamed up with Kitchen Aid to give you all some great gift ideas for those design-conscious coffee-lovers in your lives. Kitchen Aid has some new and really beautiful brewing methods. I think the hardest part may be choosing just one.
Siphon Coffee Brewer – The new system delivers the theatrical beauty and precision of traditional full immersion vacuum brewing, yet is simplified for the home, making a complex and velvety cup of craft coffee.
Burr Grinder – Proper grind size is a key factor in determining flavor. The KitchenAid Burr Grinder offers 15 grind settings from a very fine grind for espresso to a coarse French press grind to ensure the grind always fits the brew method.
Pour Over Coffee Brewer – For the coffee house experience at home, Kitchen Aid has taken the art of pour over coffee and automated it with the touch of a button, extracting a bright, full flavored cup of coffee. Easy to brew with one-touch custom settings. This would be perfect for your first cup of the day!
Precision Press Coffee Maker – This method enhances the simplicity of the French press brew process through stainless steel construction and an integrated scale & timer to ensure it brews the best possible cup of coffee.
Do you have a favorite? They are all so beautiful, but I’m pretty sure I saw my name all over the siphon brewer. Did you see that too?
- 1⅔ cup whole wheat pastry flour (whisk before measuring)
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ½ cup granulated sugar or coconut palm sugar
- ⅓ cup whole hazelnuts
- ⅓ cup whole almonds
- ¼ cup dried cranberries
- ¼ cup golden raisins
- Preheat your oven to 300 degrees.
- Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, vanilla extract, almond extract and sugar until a bit fluffy.
- Pour the egg mixture over the flour mixture. Add the nuts, cranberries and raisins. Mix to combine.
- Divide the dough in half. On a floured surface with floured hands, roll the halves into two logs about 12 inches long. The dough will be sticky, so keep your hands floured.
- Place the logs onto the baking sheet and bake for 35 minutes.
- Remove from the oven and cool on a baking rack for just 10 minutes.
- Slice the logs diagonally into ½ inch slices. Place the slices back onto the baking sheet. You may need an additional sheet as well.
- Bake the biscotti at 300 degrees for 20 to 25 minutes.
- Remove from the oven and allow to cool completely on a baking rack.
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I’ve never made biscotti before. Yours looks scrumptious!
Thanks so much, Natasha! Oh, you should definitely give it a try! Making biscotti is so easy…easier than making cookies!
Please I too would love to know how Gluten Free Biscotti turns out. Thank you and Merry Christmas?
Thanks so much and Merry Christmas to you, Maria! Absolutely! I’ll let you know as soon as I’ve tested it! :)
I’ve updated the recipe with a gluten-free version. You’ll find it in the Notes section. Hope you get a chance to try it! Happy Holidays!
Oooh, so beautiful and perfect for the season Caroline! I just made biscotti too this week and it’s fun to see how similar and yet so different ours are! (I remember we both made an almond cake one time the same week too… we think alike is SO many ways!)
Oh, Emily, you and I are so connected, isn’t it funny? We need to live closer so we can bake and taste-test together! xo
Caroline I absolutely LOVE the new look! So beautiful, bright and so lovely to look at and read. And may I say, I love this biscotti! I’m absolutely making this recipe for my coffee. I too look forward to morning, just for my cup of coffee. I think we’ve tried every appliance except a few you mentioned above. I’ll have to check those out. Until then, we settled on the very simple pour over system. Now, it’s all about finding that perfect roasted coffee. :) Happy Holidays to you!
Awww…thanks so much, Karista! I love the pour over method too and I also use my French press an awful lot these days. Happy Holidays dear friend!
Hi. I was wondering if you could suggest a gluten free version of this recipe. For me the best part of the biscotti is the crunch, but all of the gluten free recipes I’ve tried leave them soft. Thanks!
Yes…I totally agree, Kim! I love crunchy biscotti! This is such a great question and I’m wondering if using a gluten-free all-purpose flour would work. I’m going to test that out this week and I will be sure to get back to you with the results! Thanks for stopping by!
I’ve tested out using a gluten-free flour and updated the recipe above. Take a peek at the Notes section. The texture is wonderfully crunchy, but sadly, once dipped into your coffee…becomes soft quickly. I believe that is just the nature of gluten-free flour and not much that I know of to change that. I hope you get a chance to try it…I’d love to hear if you do!
I will totally try this! Thanks so much for getting back to me!