Recipes

Baking with Mary Montione

Over the years I have been somewhat protective of my recipes. As I've matured, I realize the joy in sharing my knowlege with others. While not my exact recipe, I think you will find it both delicious and chock full of hints and suggestions to make your own perfect biscotti.

Easy Biscotti Cream Trifle

To me, this is like a crown jewel. It is delicious in appearance, taste and so easy to make. Perfect if you want to make an outstanding impression like a new neighbor, thank-you or an office party. View my online demo and/or see my recipe below.



Yield: One small, medium or large trifle. Large batch uses 24 biscotti and fits an average size trifle bowl, about two quarts, as shown in photo above. SEE small and medium batch adjustments below. ALSO SEE Lemon Biscotti Cream Trifle recipe below.

Prep Time:About 10 minutes with everything at your fingertips. Make 2-days in advance for the softest cake-like texture. 1-day or several hours in advance gives a crunchier texture.


Photo above: A Chocolate Biscotti Cream Trifle made in a large trifle bowl, streusaled with biscotti crushed in a food processor. Top drizzled with dark chocolate and adorned with cheeries!

Buy biscotti for trifle

Ingredients for large Chocolate Biscotti Cream Trifle.

  • 24 full size pieces Montione’s Biscotti, Brownie Chip Dipped in Chocolate,(24 ounces or 12 cups by volume).
  • 1 quart heavy whipping cream (4 cups)
  • 2 tsp vanilla
  • 4 heaping tbsp confectioner sugar (sifted)
  • Decorative toppings for serving. Use as preferred, but not required: maraschino cherries, melted chocolate, shaved chocolate, cocoa, crushed peppermint candy or favorite candy.

Directions

  • Make 1-2 days in advance to allow whipped cream to absorb into and soften biscotti pieces into a cake-like texture.
  • Remove paper from bagged biscotti. Break biscotti into bite sized pieces. To quickly break pieces, “gently” use a hammer, rolling pin, etc. Keep biscotti twist tied in bag to keep clean. Use a cutting board on your surface with a towel placed under it to absorb shock. Hammer bagged biscotti into small pieces. You can also break pieces by hand if you prefer. Place in bowl and set aside.
  • In a large separate bowl, pour heavy whipping cream, vanilla and confectioner sugar. You will need a large bowl for one quart of whipping cream. Whip with hand-held electric mixer until stiff. If using a standard table top electric mixer, mix half-quart of whipping cream at a time because the bowl will be too small to fit a full quart.
  • Pour broken biscotti pieces, all crumbs and chocolate dust into whipped cream. Mix by hand with spatula until each piece is fully covered with whipped cream.
  • Pour mixture into large trifle bowl, baking dish or several mini trifle bowls or dessert dishes.
  • Cover with cellophane and place in refrigerator for 1-2 days. Biscotti will become softer and more cake-like the longer it stays in the refrigerator.
  • When serving, remove cellophane. Serve as is or decorate with any one of the following methods. Drizzle with melted chocolate, sprinkling with shaved chocolate, sprinkle with cocoa sifted on top, or simply place a maraschino cherry in the center.
  • Enjoy!

Notes:

  • Chocolate Trifle, small batch: use 6 full size pieces Montione’s Biscotti, Brownie Chip Dipped in Chocolate, (6 ounces or 3 cups by volume), 1/2 tsp. vanilla, 1 heaping tbsp. confectioner sugar,
    1/2 pint (1 cup) heavy whipping cream. Use several mini trifle cups or dessert dishes, a pretty serving dish or an 8" x 8" baking dish.
  • Chocolate Trifle, medium batch: use 12 full size pieces Montione’s Biscotti, Brownie Chip Dipped in Chocolate, (12 ounces or 6 cups by volume), 1 tsp. vanilla, 2 heaping tbsp. confectioner sugar,
    1 pint (2 cups) heavy whipping cream. Use several mini trifle cups or dessert dishes, a pretty serving dish or an 8" x 8" baking dish.
  • Lemon Trifle, small batch: use 6 full size pieces Montione’s Biscotti, Lemon Burst or Lemon Ice Drizzled with White Chocolate, (6 ounces or 3 cups by volume), 1/2 pint (1 cup) heavy whipping cream, 2 heaping tbsp plus 1-1/2 heaping heaping tsp confectioner sugar (sifted),
    1/2 tsp lemon zest, 1-3/4 tsp juice of a fresh lemon. Decorate with twists of lemon.
  • Lemon Trifle, medium batch: use 12 full size pieces Montione’s Biscotti, Lemon Burst or Lemon Ice Drizzled with White Chocolate, (12 ounces or 6 cups by volume), 1 pint (2 cups) heavy whipping cream, 5 heaping tbsp confectioner sugar (sifted), 1 tsp lemon zest, 3-1/2 tsp juice of a fresh lemon. Decorate with twists of lemon.
  • Lemon Trifle, large batch: use 24 full size pieces Montione’s Biscotti, Lemon Burst or Lemon Ice Drizzled with White Chocolate, (24 ounces or 12 cups by volume), 1 quart heavy whipping cream,
    10 heaping tbsp confectioner sugar (sifted), lemon zest (about 2 tsp) and juice (about 7 tsp) of one fresh lemon. Decorate with twists of lemon.
  • For sweeter cream: Add 1 tbsp of confectioner sugar (sifted) at a time. Taste before you add more so your cream does not become too sweet.
  • For more of a lemony tart flavored cream. Use less confectioner sugar and/or more lemon zest and juice to taste.
  • Use “heavy whipping cream”. Do not substitute heavy cream or half-and-half.
  • Other biscotti flavors can be used for trifle as preferred.

Delicious Toasted Almond Biscotti

Similar to my own recipe, you'll find this recipe not only delicious, but you will learn many techniques, tips and hints. View my online demo and/or see my recipe below.

Yield: 34 full-size biscotti or 76 miniature biscotti

1 cup (2 sticks) butter (Room temperature, about 68 degrees)
2 ¼ cups sugar
5 large eggs (Room temperature. Take out of refrigerator about 10-20 minutes before use. Crack in bowl and lightly beat just to break yolks.).
1 tablespoon pure vanilla
2 tablespoon of pure almond extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups almonds (whole or lightly toasted, coarsely chopped) (optional) Chocolate Chips to use for dipping after biscotti is baked

  • Preheat oven to 350 degrees
  • Prepare two sheet pans. Lightly grease or use baking paper. Set aside.
  • Prepare two cutting boards. One for rolling and one for cutting. Or use one and wash after rolling.
  • Roast almonds. Conventional ovens, about 20 minutes at 350 degrees. Almonds should look light brown inside and not white in color. Cool. Coarsely chop in food processor if desired. Leaving almonds whole gives your batter more of a butter taste. Set aside.
  • Drop oven to degrees
  • Combine flour, baking powder salt. Set aside.
  • Beat butter and sugar with electric mixer at medium speed until light and fluffy. About 3 minutes. Scrape sides and bottom of bowl.
  • Add vanilla and almond extract to eggs. Then add egg mixture to butter/sugar mixture IN FOUR TO FIVE PARTS. MIX WELL AFTER EACH ADDITION until light and fluffy (about 2 minutes). Scrape sides and bottom of bowl after each addition. Repeat steps until all eggs are added.
  • Add flour mixture and almonds. Mix at low speed until combined.
  • Place dough on a cutting board lightly dusted with flour. Dust your hands with flour. Use only enough flour so dough does not stick to the board or your hands. Do not overwork dough. Divide the dough in half. Roll a log about 13” long (about 1 ½” diameter). Transfer to baking sheet. Press down to form a log about 4 ½” wide ( ½ “ high). Logs will spread ½” to 1” when they bake. So place unbaked logs 1 ½” to 2” apart from each other on pan.
  • Bake in preheated oven at 325 degrees for 35 minutes or until a light gold color (do not overbake).
  • Remove from oven. Increase oven to 350 degrees
  • When logs are cool enough to handle (10-15 minutes), slice with a knife. Okay if completely cooled. Cut straight or on diagonal about ½” in width. Flip side down on baking sheet. Return to oven about 10 minutes or until browned to your preference. Watch not to burn.

Suggestions, Tips and Hints.

  • For Chocolate Covered Biscotti, melt chocolate chips in a double boiler. Dip. Let dry. Serve. For thinner dipping chocolate use 2 tablespoons of heavy cream for every 1/3 cup of chocolate chips.
  • Storage. Store biscotti in an airtight container or bag for several weeks. Keep away from heat and humidity, especially if dipped in chocolate. Freeze if desired by double bagging or using an airtight container.
  • Shipping. Stack two high in a bag. Surround with bubble wrap away from hard items and minimize movement. For presentation, simply wrap with a bow, or place in a bakery box or tin. For shipping, place cushioned bag, bakery box or tin in a corrugated box. Stuff additional bubble or paper inside around your biscotti to keep from moving. Careful not to ship chocolate dipped biscotti in temperatures over 75 degrees.
  • Temperatures and thermometers. Be respectful of ingredient, batter and oven temperatures. They can make a world of difference. Use an oven thermometer in the center of your oven. Even if your oven buzzes to alert you that the temperature equals that on the dial, it might not be true. Check your oven thermometer. You might need an extra 10 to 20 minutes (or more depending on your oven) for the whole oven cavity to reach temperature. Temperature is especially important since you are baking your logs on a lower temperature of 325 degrees. Anything lower than this might result in a pale flat log. Anything higher might over bake the log too soon in the process. Remember, you still need to slice and bake your biscotti a second time. Over baking may cause burning and/or bitterness. Use an ingredient thermometer to develop a frame of reference for ingredients and batters. Your goal is to mix a batter of about 68 degrees.
  • Adjustment for miniature biscotti. Divide dough in four parts. Roll each part into a log, about 15” long (1” diameter). Press down to form a log about 2 ½” wide ( about ½” high). Rest of recipe remains the same.
  • Adjustment for Chocolate Biscotti. Remove almonds and almond extract. Combine 1/3 cup cocoa powder lightly packed into flour mixture and 2 cups chocolate chips. Dip in melted chocolate chips if desired for a more chocolatey taste. Rest of recipe remains the same.
  • Adjustment for Lemon Biscotti. Remove almonds, almond extract and vanilla. Add ¾ teaspoon of natural lemon oil. Rest of recipe remains the same.
  • Adjustment for Vanilla Biscotti. Remove almonds and almond extract. Dip in melted chocolate chips if desired. Rest of recipe remains the same.
  • Mixing Hint. Batter typically takes on the temperature of the room and weather. If mixing in a hot kitchen (70+ degrees) to avoid a sticky batter, you may need to reduce mixing times to 1 minute or less when adding eggs and mix just enough until the eggs are absorbed into the mixture.
  • Rolling Hint. If your kitchen is hot (70+ degrees), dough may be sticky. Add enough flour so you can roll and dough does not stick to your fingers.
  • Toasting Hint. In warmer weather or humidity, you may need to toast longer to get a dry crisp texture. But be careful not to burn. As soon as they are cool, bag or tin immediately. You will get the best texture in dry cool weather.