Taking inspiration from the classic German holiday bread, Stollen, this delicious biscotti recipe is studded with dried fruits, nuts, spices and of course, a log of marzipan or almond paste. Easy to make and incredibly festive, this healthyish biscotti, made with whole grains, is partially sweetened with honey.
Can you freeze biscotti?
Sure! Transfer biscotti to a freezer bag and freeze for up to 6 months. Thaw at room temperature for a few hours before enjoying.
What is stollen bread and where does it come from?
Stollen is a traditional German Christmas bread. This rich, yeasted bread is filled with dried fruit, and features a log of almond paste or marzipan running from one end of the loaf to the other.
Additionally, stollen is rolled in either granulated or confectioners’ to create a sweet exterior.
Stollen vs Panettone
Very similar in essence, Panettone and Stollen are both holiday breads created from rich, yeasted doughs studded with dried fruit.
Panettone is generally soft and tender, and can simply be sliced and enjoyed, toasted with a schmear of butter, or turned into French toast. This Italian bread is a large, tall loaf that’s versatile and festive.
Stollen also incorporates dried fruit, but it also features nuts, warm spices and a log of marzipan (or almond paste) running from one end of the loaf to the other. Once baked, this long letter-shaped loaf is brushed, or rolled, in melted butter and coated with confectioners’ sugar. Can you think of anything better? I can’t.
Can biscotti be frozen?
Of course! Biscotti isn’t a leavened cookie or treat and is best known for its crunchy texture which means freezing won’t hurt it. Store baked and completely cooled biscotti in an airtight container or freezer bag in the freezer for up to 2 months.
To thaw, simply remove from the freezer and let thaw at room temperature. If the biscotti is somewhat chewy, you can always crisp them up in an oven heated to 250°F for 10–15 minutes.
How long does biscotti last?
Stored in and airtight container at room temperature, biscotti will last up to 2 weeks, but is best enjoyed within 1 week.
Stored in an airtight container in the freezer, biscotti will last up to 2 months.
What to serve with biscotti?
Here are some ideas of what to serve biscotti with:
Why is biscotti baked twice?
When making biscotti, the first bake cooks the dough through, which allows it to be cut) and jump starts the browning process. The second bake is essential for creating crunchy cookies that are equally golden brown and equally cooked through.
Taking inspiration from the classic German holiday bread, Stollen, this delicious biscotti recipe is studded with dried fruits, nuts, spices and of course, a log of marzipan or almond paste. Easy to make and incredibly festive, this healthyish biscotti is partially sweetened with honey and also offers whole grains.
- 1¼ cups all-purpose flour (5½ ounces)
- 1¼ cups whole-wheat pastry flour (4¾ ounces)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon grated fresh nutmeg
- ¾ cup slivered almonds
- ½ cup dried apricots, diced
- ½ cup currants
- ½ cup golden raisins
- 2 tablespoons candied ginger, diced (optional)
- 3 large eggs
- ¼ cup honey
- ¼ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon minced fresh orange zest
- 4 ounces marzipan or almond paste
Heat oven to 350°F with rack set in middle position. Line a baking sheet with parchment paper.
Whisk together flours, baking powder, salt, cardamom, and nutmeg; set aside.
Combine almonds, apricots, currants, raisins, and candied ginger; set aside.
In a stand mixer fitted with the paddle attachment beat eggs, honey, and sugar together on medium speed until light in color and thick, 3 minutes. Add vanilla and zest and beat to combine. Reduce speed to low, gradually add dry ingredients and mix until just incorporated. Using a wooden spoon, add nut and fruit mixture and mix until just combined (dough will be soft and sticky).
Transfer two-thirds of the dough to prepared baking sheet. Form into a 10-inch long by 3-inch wide log. Form a slight indentation down the length of the log, slightly off-centered.
Roll almond paste into a 9-inch log and transfer to indentation, lightly press down into dough and slightly press sides of dough up sides of almond paste. Scoop remaining dough over top of log, being sure all of the almond paste is adequately covered. With damp fingers, gently smooth top and sides of the log.
Bake biscotti log for 30–35 minutes until lightly crisp and golden brown. Remove log from oven and cool on sheet for 10 minutes; reduce oven temperature to 300°F. Transfer slightly cooled log to a cutting board and cut log into ½ inch-thick slices using a serrated knife. Arrange slices on sheet pan in a single layer, cut side down, and bake until golden brown, 40 minutes, flipping slices halfway through Let slices cool completely on baking sheet.
Store biscotti in an airtight container at room temperature for up to 1 week.