Bake Your Own Biscotti: Choose Your Favorite Mix-ins and Toppings | Traci Siegel | Skillshare

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Bake Your Own Biscotti: Choose Your Favorite Mix-ins and Toppings

teacher avatar Traci Siegel, Personal Chef & Cooking Teacher

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Taught by industry leaders & working professionals
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Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (14m)
    • 1. Welcome

    • 2. Flax Seed Paste

    • 3. Dry Ingredients and Butter. You Choose: Spices and Extracts

    • 4. Wet Ingredients

    • 5. You Choose: Mix Ins

    • 6. Bake Once

    • 7. Bake Twice

    • 8. You Choose: Dippings and Toppings

    • 9. Let's Eat!

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About This Class

During this class,  you will learn how to make classic Italian biscotti, delectably crispy treats that beg to be nibbled alongside or dunked into hot coffee.  I will guide you with step-by-step instructions to make Cranberry, Chocolate Chip & Coconut Biscotti.  You will also learn how to easily create your own favorite flavors of biscotti by using exploring different combinations of spices, extracts, mix-ins and toppings.  As a bonus, biscotti are both dairy and gluten-free.

Meet Your Teacher

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Traci Siegel

Personal Chef & Cooking Teacher


Chef Traci is based in Berkeley California. She is a health supportive chef for professional athletes & entertainers, cooking teacher and co-founder of Chefs for The People—a non-profit program to feed people in need working with community partners. You can get a sneak peak of what Chef Traci is up to in the kitchen on Instagram @cookwithcheftraci.

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1. Welcome: Hi. I'm Tracy, and I have a personal chef. And welcome to my kitchen. Today we're going to bank the Scotty, and we're gonna make one of my favorite for Scotty recipes Cranberry hazelnut and chocolate chip dipped in dark chocolate and topped with shredded coconut. You're gonna learn a basic biscotti recipe today and how you could mix it up to create the flavors that you love. Using spices and extras mixes in different kinds of topics. I love to make desserts that my whole family could enjoy. I'm dairy free. My son is gluten free. My daughter and my husband, they need everything. And I have to tell you when I make these biscotti, they're devoured and they don't last very long. So let's get baking today. I'm so excited to have you in my kitchen. 2. Flax Seed Paste: Our first step today is to make our flax seed paste, and this is a really important ingredient, including free baking, because Luton axes a binding agency, really need a substitution for that? But don't worry, because the flaccid does not add any flavour to your recipe. So what you want to do is take one tablespoon of flax seed in one tablespoon of water and you wanna mix them together, and when you do, you will have the consistency of probably like oatmeal or cream of wheat. And then what you want to do is set this flaccid aside for a few minutes, and it will actually create kind of a gelora pace, which is what you want to then when we will add this later in the recipe. 3. Dry Ingredients and Butter. You Choose: Spices and Extracts: Our next step is you want to mix together your dry ingredients. I really like to use a food processor for best results, so we're going to start with one cup of gluten free flour. Next, we're going to add one cup of almond meal, one cup of brown sugar. So let's get that in there. Then we're gonna add 1/2 a tablespoon of baking powder and 1/2 a teaspoon of salt, and we wanted just mix this up, Theo. The next thing that we're going to do is Teoh cut in our butter. In this case, I'm using margarine. You can use butter if you want to use dairy. It's 1/4 of a cup of butter, and you want to cut it into pieces. Another reason I'd like to use the food processor is it allows us to cut in the butter to the dry ingredients, using the shoot so we can do it gradually. So let's get started food processor. So let's check this and it looks like we have a really nice sandy, crumbly consistency 4. Wet Ingredients: Our next step is to put in our wet ingredients, and we're going to start with our extract and spices. So this is the ingredient that you really can vary to create the biscotti, the kind of flavor biscotti that you want to create. This is vanilla extract. You could put in lemon extract, almond extract for spices. You could put in cinnamon, anise, ginger. So we're gonna pour in one tablespoon of vanilla extract. The next thing we're gonna put it is one tablespoon of coconut oil. And this is the secret ingredient that really gives your biscotti that very soft bite on the inside while still staying crunchy on the outside. And as you can see here, this is one tablespoon of melted coconut oil. Then we're gonna put in three beaten eggs. And what's nice is you can just pour all these ingredients through the chute in your food processor. And the last ingredient is our flax seed, which has now become a nice pace that we're gonna put that in. All right, so let's take a look and see if our oppa Scotty batter is done. You wanted to be the consistency of a thick cake back, and that looks like exactly what we have. So it's now time for our next step, Teoh. Add in our mixes. 5. You Choose: Mix Ins: our next step is to add are mixing, and this is really where you get a play and create biscotti with flavors that you really love. In this particular recipe, we're going to add 1/2 a cup of cranberries, 1/2 a cup of roasted hazelnuts on one of the things I like about making this recipe in the food processor. Is it mixed and coarsely chopped hazelnuts at the same time and then 1/2 a cup of chocolate chips. You need a total of 1.5 cups of mix ins, but you can really choose any combination of fruits, nuts and chocolate for creating the biscotti that you want to bake. So let's get this mixed up so that we can get this in the oven way. You don't need it to it too long. You want to have the Nixon just mixed into the batter and let's take a look. Nice mix in here 6. Bake Once: now we're ready to bake are biscotti. The first thing you want to do is pre here. Oven toe, either 325 degrees conviction or 350 regular debate biscotti. I really like to use a biscotti pan. I find that it really helps to help the biscotti cook evenly. Also, when you slice it, it makes it much easier to get even pieces. So the first thing we're gonna do is spray are biscotti pan, and you really want to give it a good coat? All right. Now, if you don't have a biscotti pan or or don't want to buy one at this point, you can put the battery on a floured work surface, shape it into a log and put it on a greased cookie sheet to cook. So when we put our battering, we want to spread it around and make sure we have nice even coverage all around biscotti pan. And this batter, Phil, you're the pan about half full. So we're going to put this biscotti into the oven, and we're gonna bake for 30 minutes until we have a golden brown crust. Then what you want to do is take your pan out of the oven, cool it for 10 minutes in the pan and then turn out whole your biscotti cake and cool for another 10 minutes on a cooling rack, and then you'll be ready to slice your biscotti and then we can make it. 7. Bake Twice: Our next step is to cut our biscotti and bake it again. The first thing you want to do is pretty your oven to 2 75 conviction or 300 regular before you start cutting your biscotti. We wanted First start with cutting off the ends, and you can just set those aside. Then we want to cut the biscotti and 1/2 inch pieces, and one of the things I would like to use is a cutting guide is the cooling rack, and so I'll follow that to cut half inch pieces, and you want to be very gradual in your cut and then take the pieces and lay them on your baking sheet. This smells very good. We've got that hazelnut in the cranberries and the chocolate chips, and here we go. And you just need to be patient when you slice this cause it can be a bit fragile until you've baked it again. You want to finish cutting your biscotti and then cook it for then you want to turn over the biscotti to the other side and cook for another 15 minutes, and then you will have perfectly cooked biscotti. Make sure to completely let them cool before putting on your toppings and your dips 8. You Choose: Dippings and Toppings: now that we've double baked are biscotti were ready to dip and roll. So what I have here is melted chocolate and coconut. I like to melt my chocolate in the microwave and I do it in 32nd increments, stirring it after every 30 seconds that way and make sure not to burn my chocolate in the microwave. I also like to use a spoon to put the chocolate on the biscotti. And I like Teoh code it about halfway, and I feel the spoon just kind of gives him or control. I would like to do a good coverage here and do it on both sides. It may get a little messy, but don't worry about it. That's okay. So while the chocolate is warm, you want to immediately put on your toppings? I'm gonna put on some shredded coconut flakes and look how beautiful that looks. You're gonna want to let the biscotti sit with the dip and toppings for about an hour for two cept you want to speed up the process, you can put it in the refrigerator if you're in a pitch. The other thing is that if you want to save some of these for later. Use your entertaining. Have a party. You can freeze the biscotti before you dip and roll them in a freezer back. Then take them out of the freezer and let them to frost for an hour. And then you can pick up with what we're doing here in terms of doing a dip and roll on the biscotti. Okay, that's kind of good to turn the pan a little bit so you can reach the other biscotti. This is also an area where you can really play in terms of the flavors. Here we're using dark chocolate and shredded coconut. You could use milk chocolate. You could use white chocolate you could use, and instead of the coconut as the topping, you could use toasted almonds. You could use pecans, really kind of whatever strikes your fancy. And just don't be afraid to exterminate and kind of see what combinations of flavors that you like here. What I do love, particularly about of these cranberry hazelnut and chocolate chip biscotti, is when you dip it in chocolate and put on the coconut. You have such a nice combination of colors. I think it's really which really is very appetizing. So let's see here we're gonna dip our last biscotti. The other thing is, if you're chocolate is getting a little bit hard. Teoh smoothed over on your biscotti, made with it to stick it back in the microwave for 15 seconds and stored up just to make sure it's melted. And then you get a nice, smooth coverage on your biscotti. There we go. And now we will set these biscotti and for about an hour and then one of my favorite things is we can have biscotti with a cup of coffee as a wonderful afternoon snacks. 9. Let's Eat!: I've so enjoyed baking with you today. Let's give our biscotti a try. Partners of the Cranberries With Chocolate and coconut Delicious Even better with a cup of coffee, please be sure to download my recipe, where there also are other combinations of flavors that I recommend, including crystallized ginger and chocolate chip biscotti and Anna's orange hazelnut biscotti, and also be inspired to make your own creations. Be sure to post them, and if you have any questions, share them in the form, and I'd be happy to answer that happy baking.