The Original Biscotti Baker
Toppings & Glazes
Lemon or Orange Glaze
3 cups confectioners sugar
¼ cup lemon or orange juice
1 Tablespoon light corn syrup
In a saucepan, combine juice and corn syrup. Add sugar, and stir until it dissolves. Place the mixture on a burner and heat. Do not allow the temperature to exceed 100° F. Remove from heat. Then, dip or drizzle the glaze on top of the baked biscotti.
(For a vanilla, almond, or anise glaze, substitute water for fruit juice and add a desired flavoring.)
White or Dark Chocolate:
Melt solid chocolate pieces in a double boiler or over warm water. When the chocolate has melted, drizzle over baked biscotti or dip the cookie ends into chocolate. Place the cookies on wax paper and let chocolate harden.
Brush uncooked, piped biscotti with lukewarm water and sprinkle with table sugar, pearl sugar, or coarse sugar crystals. Nonpareils and chocolate sprinkles are a great topping. Be sure to sprinkle them on the glaze before it dries. If using cinnamon as a topping, sprinkle the piped biscotti before baking.
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