You can add many ingredients to the whole grain biscotti recipe.

But beware: adding more ingredients changes the consistency of the dough and makes harder to shape into loaves, so you might want to wait until you’ve mastered the standard whole wheat biscotti.

Dried fruit can make the biscotti softer and less crunchy.  If you overcook the biscotti, you risk the flavor tasting a bit burnt from the dried fruit.  Dried fruit makes the biscotti less crisp (fine for most people, or consider them something other than biscotti).

I’ve added as much as ¾ cup dried fruit and ¾ cup chocolate chips.  You can get away with this because the fruit is sticky and the chocolate melts, holding the biscotti together.

But adding this amount of dried coconut, milk powder, and sesame seeds would turn the dough into a crumbly mess.  So be careful what you add and how much you add to the basic recipe.

If you add too many ingredients and the dough is dry and won’t stick together, you can try to remedy this with a little olive oil (or any vegetable oil).  And after the first bake, slice them thicker than usual.

Other goodies to add to biscotti

¼      cup   milk powder

¼      cup   sesame/poppy/flax/sunflower/pepitas seeds

1/4    cup   coconut, shredded

1       cup   peanuts, pine nuts, almonds, walnuts, pecans, pistachio

1       cup   granola

¼      cup   cocoa powder

¼ to ¾ cup chocolate chips or white chocolate

¼ to ¾ cup dried fruit, i.e. currants, raisins, dates, apricots, peaches, nectarines, mango, cherry or other chopped dried fruit

1/4 cup crystallized ginger

1/4 cup almond paste (marzipan)

1/4 cup peanut butter

2 T lemon, lime, or orange zest (and/or 2 T juice as well)
1 T rum, honey, maple syrup, molasses

1 tsp almond, anise, rum, coconut, peppermint extract

Suggested pairings of Goodies – Add to Basic Recipe (all fruit is DRIED)