I discovered there is no end to biscotti flavors.


  1. Flour
  2. Prepared yeast
  3. Dry packaged yeast
  4. Warm purified water
  5. Salt
  6. Confectioners sugar
  7. Powdered milk (warm made with purified water)
  8. Eggs
  9. Butter
  10. Vanilla
  11. Chocolate Chocolate
  12. Ice cream chocolate syrup topping
  13. Or chocolate syrup for making chocolate milk
  14. Powdered cocoa (Gheradelli, Hershey, other, or blend)
  15. Instant chocolate pudding
  16. Roasted nuts (hazelnut, macadamia, pecan, any)
  17. Chocolate chips
  18. Orange Cranberry
  19. Dried cranberries prepared
  20. Vodka
  21. Zest of ? orange
  22. Orange juice
  23. Grand Marnier liqueur
  24. Instant vanilla pudding
  25. Orange flavor packet for adding to drinking water
  26. Toasted pecans
  27. Lemon poppyseed
  28. Lemon curd
  29. Zest of lemon
  30. Instant lemon pudding mix
  31. Vodka
  32. Fresh lemon juice
  33. Poppyseed
  34. Pineapple toasted coconut
  35. Toasted coconut
  36. Coconut milk for Pina colada
  37. Dried pineapple
  38. Fresh pineapple
  39. Pineapple juice
  40. Rum
  41. Instant vanilla pudding
  42. Honey Walnut
  43. Honey
  44. Honey butter
  45. Roasted walnuts
  46. Whiskey
  47. Instant vanilla pudding
  48. Apple Cinnamon
  49. Applesauce
  50. Apple butter
  51. Apple chunks
  52. Cinnamon whiskey
  53. Cinnamon
  54. Instant vanilla pudding
  55. Coffee mocha
  56. Coffee liqueur
  57. Instant coffee regular
  58. Expresso
  59. Chocolate syrup for ice cream topping
  60. Cocoa
  61. Instant chocolate pudding
  62. Maple brown sugar bacon
  63. Maple syrup
  64. Maple candy
  65. Brown sugar
  66. Bacon (cooked to a crunch, crushed)
  67. Instant vanilla pudding
  68. Rum dark
  69. Cheese double cheese
  70. Sharp cheddar cheese
  71. Swiss cheese
  72. Mascarpone
  73. Butter
  74. Muenster cheese
  75. Instant vanilla pudding
  76. Vodka
  77. Anise
  78. Iicorice
  79. Iicorice extract
  80. Instant vanilla pudding
  81. Vodka
  82. Garlic butter
  83. Garlic
  84. Butter
  85. Crushed jarred garlic w/juice
  86. Instant vanilla pudding


  1. Into a large metal bowl sift flour add salt and stir with a fork

  2. Into a small bowl with very warm purified water, not hot, add yeast and stir with a fork to activate.

  3. Into the flour pour the yeast stirring with a fork until mixed. Add eggs, softened butter, melted butter, a small amount of powdered milk, vanilla, and confectioners sugar. Working with fists and hands begin to blend the flour pushing down into the dough and pulling it up to flip into itself over and over. Continue pushing and folding using all milk necessary to keep dough moist.

  4. Turn out on a floured board and continue kneading the dough about fifteen minutes. NOTE: I know this recipe by motion I’ve made it so many times, but I won’t add much milk and will melt some of the butter to moisten the dough working between all the ingredients to exact the perfect consistency.

  5. Place kneaded dough into metal bowl and cover with cloth towel. Let raise to double

  6. Knead dough again punching in all the raised dough, knead about ten minutes and place in metal bowl covered with a cloth towel to raise until double

  7. Once dough raises, punch it down again and knead another five minutes, set into metal bowl and cover with a cloth towel and raise until double.

  8. Add flavor ingredients, knead about five minutes and let raise in a metal bowl covered with a cloth towel until double.

  9. Each dough ball rising should represent a whole batch with basic flavoring. Divide one dough ball in sixths. Lightly spray a cookie sheet with oil and powder it with flour except the chocolate and coffee flavors, powder those with dry cocoa. Turn the sheet over and pat all dry ingredients off.

  10. Form one sixth of the dough into an oblong loaf shape that fits nearly the entire length of the cookie sheet and half the width.

  11. Preheat the oven to 350° and bake each loaf about twenty minutes. The bread will not be cooked, it will be set firm, or add another five minutes if necessary. Try one loaf all the way to biscotti first.

  12. Remove the loaf from oven and let set to cool about fifteen to twenty minutes.

  13. Slice the loaf using a serrated edged long bread cutting knife. Cut each slice on the diagonal continuing to cut every slice about 1/4″ thick or a little thicker but not much.

  14. On a lightly oil sprayed cookie sheet lay the diagonally cut slices alongside one another until the sheet is full.

  15. Add flavors to each slice, compliment or contrast tastes. On chocolate add pieces of chocolate bars, chips, toasted nuts, into small depressions made before lowering the flavor bite. If adding hot spice only add it to the dough not the toasts.

  16. Preheat the oven to 425°F Bake biscotti about five minutes until lightly toasted, the toast should have a serious toasty brown element not just a light toast touch.

  17. Remove the biscotti, flip each one over, return to oven and toast about five minutes. Do not burn but do not under toast. Remove from oven and let rest.

  18. Into a mixing bowl add confectioners sugar, melted butter, salt, vanilla, and a flavor compliment for the flavor biscotti you have baked. Lemon zest and lemon juice for lemon, orange zest and juice for cranberry orange, instant coffee and Cocoa, chocolate syrup and Cocoa, make the flavors pop

  19. Toast nuts and chop very finely, toast coconut nicely brown, or use candy like M and M’s, sprinkles, golden glitter edibles, and so forth.

  20. Prepare a wrapping station to individually wrap each biscotti biscuit.

  21. Dip one end half way down into the frosting and spoon sprinklings of your crunch topping on the frosting so it is loaded with candy over the frosting. Allow each biscuit to dry standing in tall shot glasses or any divided area so they don’t touch anything while drying.

  22. Package each biscuit separately, label date and flavor.

  23. Lasts a very long time. If you freeze the biscuits, it is best to freeze before toasting either before slicing freeze the loaf, or after freeze the untoasted biscuit. Wrap in food sealer freezer wrap.

Source: Read Full Article