Three Biscotti from One Dough
This recipe starts morphs into three biscotti from one dough. Instead of making three separate batches, the base dough is mixed once, then divided into thirds and customized with different mix-ins and flavors.
This method keeps things efficient, approachable, and perfect for baking a variety without extra work. Once the dough is divided, each portion is mixed with its own flavor addition, shaped, baked, sliced and baked again to create the classic, crisp biscotti. All three bake at once!
Whether you’re baking for the holiday, coffee dates, or just want options in your cookie jar, these three biscotti from one dough approach gives you variety without overwhelm.
Mariano’s Staples
I rely on simple pantry staples from Mariano’s to make recipes like this easy and approachable, with things I almost always have on hand, like flour, butter, sugar, baking powder, egg whites, vanilla extract, and milk. Having these basics stocked means I can bake on a whim without overthinking ingredients or making extra trips to the store, and it’s proof that you don’t need anything fancy to create something really special.
Basic Biscotti Recipe
An easy, versatile biscotti recipe that anyone can make and customize into dozens of delicious flavor combinations.
Ingredients
- 2 egg whites (or 2 tablespoons liquid egg whites)
- pinch of salt
- 1/2 cup sugar
- 2 tablespoons butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4-5 tablespoons milk of choice (I used fat free milk)
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium-high speed until stiff peaks form.
With the mixer running on medium speed, add the sugar and butter. Continue mixing until the mixture becomes creamy and slightly glossy.
Switch to the paddle attachment. Add the flour, baking powder, and vanilla extract. Mix on low speed until mostly combined.
Add the milk, starting with 4 tablespoons, mixing just until a soft dough forms. If the dough appears dry or crumbly, add the remaining tablespoon of milk as needed to bring the dough together.
Turn the dough out onto a lightly floured surface and gently shape into a ball. Divide the dough evenly into three portions.
Use each portion of dough according to the instructions in the individual biscotti flavor recipe cards.
Cranberry Orange Cashew Biscotti
Bright, crunchy, and perfectly festive, these cranberry orange cashew biscotti are packed with citrusy flavor, tart pops of cranberry, and buttery cashews that are made for dunking in your morning coffee or afternoon tea.
Cranberry Orange Cashew Biscotti
By using the basic biscotti dough recipe above, simply use 1/3 of that dough to make this delicious biscotti.
Ingredients
- 1/3 of basic biscotti dough
- juice of 1 mandarin orange
- 1/3 cup dried cranberries
- 1/3 cup cashews
- 2 squares melting chocolate
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add the mandarin orange juice, dried cranberries, and cashews to ⅓ of the basic biscotti dough. Mix in a stand mixer on low speed until evenly combined.
Transfer the dough to the prepared baking sheet. Using lightly floured hands, shape the dough into a long rectangle, about ¾–1 inch thick.
Bake for 20 minutes. Remove from the oven and let rest on the baking sheet for 10 minutes.
Using a sharp knife, slice the biscotti into 8 pieces.
Reduce oven temperature to 300°F. Place the sliced biscotti cut-side down and bake for an additional 15–20 minutes, or until the centers are no longer soft.
Remove from the oven and allow biscotti to cool completely.
Melt the chocolate according to package directions. Dip the bottoms of the biscotti into the melted chocolate, then lightly drizzle chocolate over the tops.
Let the chocolate set for 30 minutes before packaging or storing.
Double Chocolate Espresso Biscotti
Rich, bold, and deeply chocolatey, these double chocolate espresso biscotti have just enough coffee flavor to enhance the chocolate and make them perfect for dunking, or sneaking straight from the jar.
Double Chocolate Espresso Biscotti
These double chocolate espresso biscotti reminds me of oreo cookies. Delish!
Ingredients
- ⅓ of the Basic Biscotti Dough
- ⅓ cup chocolate chips
- 1 tablespoon cocoa powder
- 1 tablespoon finely ground coffee
- 2 squares white chocolate melting squares
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add the chocolate chips, cocoa powder, and ground coffee to ⅓ of the basic biscotti dough. Mix in a stand mixer on low speed until evenly combined.
Transfer the dough to the prepared baking sheet. Using lightly floured hands, shape the dough into a long rectangle, about ¾–1 inch thick.
Bake for 20 minutes. Remove from the oven and let rest on the baking sheet for 10 minutes.
Using a sharp knife, slice the biscotti into 8 pieces.
Reduce oven temperature to 300°F. Place the sliced biscotti cut-side down and bake for an additional 15–20 minutes, or until the centers are no longer soft.
Remove from the oven and allow biscotti to cool completely.
Melt the white chocolate according to package directions. Drizzle over the cooled biscotti.
Let the chocolate set for 30 minutes before packaging or storing.
Notes
The coffee flavor is sutble but delicious!
Honey Cinnamon Hazelnut Biscotti
Warm, cozy, and lightly sweet, these honey cinnamon hazelnut biscotti remind me so much of graham crackers in the best way possible. The honey adds a gentle sweetness, the cinnamon brings that nostalgic spice, and the toasted hazelnuts give just enough crunch that make these biscotti perfect with coffee, tea, or even a glass of milk when you’re craving something comforting but not overly sweet.
Honey Cinnamon Hazelnut Biscotti
These honey cinnamon hazelnut biscotti remind me of graham crackers. So good!
Ingredients
- ⅓ of the Basic Biscotti Dough
- ⅓ cup chopped hazelnuts
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 2 squares melting chocolate
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add the chopped hazelnuts, honey, and cinnamon to ⅓ of the basic biscotti dough. Mix in a stand mixer on low speed until evenly combined.
Transfer the dough to the prepared baking sheet. Using lightly floured hands, shape the dough into a long rectangle, about ¾–1 inch thick.
Bake for 20 minutes. Remove from the oven and let rest on the baking sheet for 10 minutes.
Using a sharp knife, slice the biscotti into 8 pieces.
Reduce oven temperature to 300°F. Place the sliced biscotti cut-side down and bake for an additional 15–20 minutes, or until the centers are no longer soft.
Remove from the oven and allow biscotti to cool completely.
Melt the chocolate according to package directions. Drizzle over the cooled biscotti.
Let the chocolate set for 30 minutes before packaging or storing.
Looking for more biscotti recipes? Check out my hazelnut and dried cherry biscotti.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more breakfast inspiration? Check out my breakfast category.
