Miss Polly’s Spumoni Biscotti Recipe


1 cup granulated sugar

6 tablespoons butter or margarine. You can simply add in canola oil in place of the butter for a heart healthy biscotti. The biscotti will have a less tender texture ,  if you do, but will be fantastic nonetheless.

1/2 cup egg substitute

3-1/2 cups Heart-Healthy Bisquick plus an extra half cup stirred at before shaping into logs

1 cup chopped pistachios

1 cup semisweet chocolate chips

6 ounces of chopped maraschino cherries that have been drained head of time in a colander. 

(Save the maraschino cherry juice for drinks create a little Maraschino juice is really great in 7 Up or  Pellegrino.)

One teaspoon Watkins pure almond extract

Mix all ingredients in a large or in your KitchenAid mixer, and mix until blended, adding in the pistachios, chocolate chips and chopped maraschino cherries last.

Mix with the paddle attachment first then change to the bread dough hook as the dough gets thicker. 

ADD IN 1/2 CUP MORE BISQUICK HEART HEALTHY BAKING MIX AT VERY END BEFORESULT FORMING INTO LOGS .  

Pre-heat your oven to 350 degrees.

Form the biscotti dough into a nice ball and then shape into two LONG 10 by 3 logs on standard size cookie sheets that have parchment paper on them.

I am using my new Sur LA Table baking sheets with the cooling rack that  you’re so wonderful because they fit side by side long ways in the oven and they’re very sturdy.

This will make it very easy to remove the biscotti and make sure they don’t stick.

Bake about 20 minutes until very light brown.

After the 20 minutes, take out the biscotti and cook an additional seven minutes until the middle part of the biscotti logs are cooked all the way through – another 7 minutes.

 Cool on the cookie sheet about 20 minutes. The biscotti will continue to cook while it’s sitting on the hot sheet.

 Cut each log crosswise into 1-inch pieces.

 Turn the pieces sides down on the baking sheet.  you can save the biscotti this way and I’ll just be softer and more cake-like  or you can bake an additional 5 minutes on each side at 350 degrees til slightly browned.  

Cool on wire racks about 30 minutes.

Enjoy with Cappuccino, Cafe Au Lait or any other wonderful coffee drink espresso Etc.

Give some of these as a gift to one of your favorite people with some gourmet coffee and a nice mug. They will love you forever!

Variation: Add in one cup of miniature chocolate chips to the biscotti dough and drizzle with a little bit of melted semi sweet chocolate.

This recipe with greatly adapted by Paulette Motzko  from the recipe Orange Pecan Biscotti from The Bisquick Cookbook.

Christmas Eve 2016 3:10 p.m.-6:23 p.m.

Photography by Paulette Motzko.

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