Popcorn Biscotti
Discover a creative twist on your favorite Italian cookie with this Popcorn Biscotti recipe—a delightfully crunchy treat that blends nostalgia with sophistication. Featuring finely ground popped popcorn in the dough for a subtle toasted flavor, this biscotti is both unique and irresistibly delicious. Enhanced by a touch of honey and the option to include crunchy chopped almonds, these twice-baked cookies deliver a perfect balance of sweetness and texture. For an indulgent finish, dip them in melted dark chocolate to add a layer of rich decadence. Ideal for pairing with coffee, tea, or as a stand-alone snack, these popcorn biscotti are an innovative take on a classic recipe, perfect for gifting or savoring at home. Easy to make and with a gorgeous golden hue, this crispy creation is sure to impress!
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Recipe Information
Ingredients
- 2 cups Popped popcorn
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter (softened)
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 0.5 cups Chopped almonds (optional)
- 1 cup Dark chocolate (optional, for dipping)
Instructions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a food processor, pulse the popped popcorn until finely ground but still slightly coarse. Measure out 1 cup of ground popcorn and set aside.
In a large mixing bowl, whisk together the all-purpose flour, ground popcorn, granulated sugar, baking powder, and salt.
In another bowl, beat the softened butter and eggs until smooth. Mix in the vanilla extract and honey.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If using chopped almonds, fold them into the dough at this stage.
Divide the dough in half and shape each half into a log approximately 12 inches long and 3 inches wide. Place the logs onto the prepared baking sheet.
Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and let cool for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes until crispy and golden.
Let the biscotti cool completely on a wire rack. If desired, melt the dark chocolate in a microwave or double boiler and dip one end of each biscotti into the chocolate. Allow the chocolate to set before serving.
Store the biscotti in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 500.3 g | 182% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 243.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 444 mg | 34% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
