Recipes for "biscotti"

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.

In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.

Bake in the preheated oven until lightly browned, 25 to 30 minutes.

Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.

Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Sift flour, baking powder, and salt together in a bowl.

Beat ½ cup butter and white sugar in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition; beat in ½ cup maple syrup and maple extract. Stir in flour mixture just until dough forms; fold in walnuts just until combined.

Divide dough in half. Shape each half into a log the length of a baking sheet; place on the prepared baking sheet. Flatten each log into a rectangle 3-inches-wide and 1-inch-tall.

Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven; cool for 15 minutes, but leave oven on.

Slice logs diagonally into ½-inch-thick slices; lay slices on their sides on the baking sheet.

Bake in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool 3 to 5 minutes.

Combine ¼ cup maple syrup and 1 tablespoon melted butter in a bowl. Gradually stir in confectioners' sugar until smooth. Lightly drizzle maple glaze with a spoon over warm biscotti.

Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.

Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Combine flour, baking powder, and salt in a large bowl.

Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.

Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.

Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.

Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.

Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.

Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.

Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).

Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.

Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.

Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.

Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.

Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.

Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.

Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.

Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.

Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.

Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.

Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.

Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.

Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.

Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.

Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.

Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.

Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.

Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

Line a baking sheet with parchment or foil. Preheat the oven to 350 degrees. Cream the butter, honey, orange zest, and salt with an electric mixer. Add the eggs and mix until well combined (for me, the mixture looked a little funky at this point primarily because the honey does not incorporate with the butter the same way sugar would, but things started to look more normal as the flour was added).

Add the flour and baking powder. Chop the chocolate into bite-sized pieces. Pulse the cranberries through a food processor and toss with a teaspoon of honey and a teaspoon of flour. Chop the nuts. Add all the “extras” into the dough, stirring until just combined.

Flour your hands and the outside of the dough. Transfer to the prepared pan and shape into a long, skinny, flat loaf – about 13 inches by 3 inches. Bake for 35 minutes. After it’s cooled, cut the loaf into thin slices with a serrated knife, staring on the short end, until the entire loaf has been sliced. Place the slices face down on the baking sheet and bake for another 15 minutes. Check for doneness – they should be getting browned and crispy. If they’re not crispy, bake another 15 minutes or until desired crispiness. Set aside and let cool.

In a double boiler, melt the chocolate and honey. Drizzle over the biscotti (a little baggie with the corner snipped will help it look nice). Serve with strong coffee, spicy tea, or steamed milk for dunking.

Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.

In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.

Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.

If adding dried cranberries or toasted chopped nuts, stir them in now.

Line a baking sheet with parchment paper or a silicone mat.

Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times.

Divide the dough in half.

Form the dough into 2 long logs, each about 10-11 inches long.

Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.

The loaves should be relatively flat, about 10 to 11 inches long, about 2 1/2 to 3 1/2 inches wide, and about 1/2-inch high.

Bake at 350°F for 25 minutes, until lightly browned all over and the center is firm to the touch.

Let biscotti cool for 10 minutes and then use a serrated knife cut into 1/2 inch to 3/4-inch wide pieces.

Lay the cookies cut side down on baking sheets. Bake for 15-20 minutes more, turning the cookies over halfway through the cooking.

Cool completely.

Store in an airtight container for up to 2 weeks.

Preheat oven to 325 degrees F (170 degrees C).

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.

Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.

Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.

Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.

Reduce oven temperature to 275 degrees F (135 degrees C).

Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.

Bake cookies until dry, 8 to 10 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Sift together flour, 1 1/2 teaspoons cinnamon, baking powder, and salt; set aside.

In a medium bowl, cream together 2/3 cup sugar and butter. Beat in egg, egg yolk, and vanilla. Stir in flour mixture.

On a lightly floured surface, divide dough in half. Roll each piece into a log about 9-inches long and 1 1/2-inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with beaten egg.

Bake in the preheated oven until golden and firm to the touch, 25 to 30 minutes. Cool for 15 minutes.

On a cutting board, slice each log crosswise at a diagonal into 1/2-inch-thick slices using a serrated knife. Place cut-side down onto the baking sheet. Combine 3 tablespoons sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over biscotti.

Return to the oven until toasted, 15 to 20 more minutes. Cool on wire racks and store in an airtight container.

Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, cinnamon, baking powder, and salt; mix into egg mixture. Stir in hazelnuts.

Shape dough into two 12-inch long logs; place on the prepared baking sheet and press down to 1/2-inch thickness.

Bake for about 30 minutes in the preheated oven, or until the edges are golden and the center is firm. Remove from oven to cool on the pans. When logs are cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices. Return the slices to the baking sheet.

Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Whisk flour, baking powder, and salt together in a mixing bowl.

Place butter, 1 cup plus 1 tablespoon sugar, and olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.

Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.

Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.

Reduce oven temperature to 325 degrees F (165 degrees C).

Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.

Transfer biscotti to a cooling rack; let cool to room temperature.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.

Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.

Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Preheat oven to 350 degrees F ( 165 degrees C ).

In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.

Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.

With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.

Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.

Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.

Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.

Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.

Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.

Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine milk and vanilla extract in a small bowl; set aside. Combine flour and baking powder in a separate bowl; set aside.

Beat peanut butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition before adding the next. Add flour mixture, alternating with milk mixture, mixing until just incorporated. Fold in peanut butter chips; mixing until just evenly combined. Divide dough into 4 equal portions.

Roll each portion into a 4x5-inch rectangle about ½-inch thick; transfer to the prepared baking sheets.

Bake in the preheated oven until firm to the touch, about 25 minutes. Transfer biscotti loaves to wire racks to cool.

Reduce oven temperature to 300 degrees F (150 degrees C).

Cut each loaf into ½-inch slices; arrange on baking sheets cut-sides up.

Bake in the preheated oven until biscotti are dry, about 10 minutes on each side.

Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Place chocolate chips in a microwave-safe glass or ceramic bowl; microwave in 30-second intervals until melted and smooth, stirring after each interval, 1 to 3 minutes (depending on your microwave).

Dip cooled biscotti into melted chocolate; place onto parchment paper until set, about 20 minutes.

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.

Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.

Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.

Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.

Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.

Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).

Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.

Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.

Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.

Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread almonds in a single layer on a baking sheet.

Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.

Reduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.

Lightly beat eggs, vanilla, and almond extract in a medium bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.

Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to the prepared baking sheet.

Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch-thick slices using a serrated knife. Return biscotti slices to the baking sheet.

Return biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.

In a small bowl, mix flour, baking powder and salt.

Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.

Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.

Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.

Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.

Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.

Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.

Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.

Bake until lightly toasted and golden brown, 6 to 10 minutes per side.

Serve and enjoy!