Italian Biscotti with Colorful Malted Robin Eggs

Malted Milk and coconut are the base flavor for this crunchy Italian biscotti studded with colorful miniature malted Robin Eggs. These are so yummy that even your kids will love these adult cookies.

Italian Biscotti gets a Spring makeover.

As I was perusing through my latest cooking magazines looking for inspiration, I noticed a number of baked goods recipes that are incorporating holiday candies. And I must say, that one of my favorite Easter candies available this time of year are malted Robin eggs. Now I realize I shouldn’t even bring these little temptations home. But sometime I just can’t resist. This got me thinking why not add malted flavor to Italian biscotti by using these colorful robin eggs.

Biscotti ….an Italian cookie.

If you were a frequent visitor at my home, you would know that there is always a jar of biscotti sitting on the kitchen counter; and sometimes there are two. As the seasons change, so do the flavors of my biscotti. Generally, there is always a jar of the traditional anise biscotti, one of my husbands favorite. As fall rolls around, it wouldn’t be uncommon to find that the flavor may change to Maple Pecan Biscotti. And as the winter holidays descend you can be sure you will find my Triple Chocolate Biscotti or Chocolate Cranberry Holiday Biscotti. For spring and summer, I favor Lemon Biscotti as well as my Coconut Pecan Biscotti. As my husband had just hung a note on the cookie jar reading “More Please.” I decided to create something new.

When creating new flavor combinations for biscotti, I have several factors to consider. First and foremost is my husband who loves his nightly biscotti. Next are my parents, who enjoy their afternoon espresso with a biscotti. And then of course my kids who also enjoy biscotti, that is if the flavors are appealing. Neither of my kids are a big fan of anise biscotti. But everyone enjoys my Triple Chocolate Biscotti. Therefore it just seemed to make sense to find a combination that would appeal to all three generations. And who doesn’t love the old fashioned flavor of malted milk.

For extra flavor, the cookie base is enhanced with malted powder as well as shredded coconut. Additionally, this Italian biscotti is studded with colorful malted robin eggs which melt during baking. During baking, these colorful little gems become chewy and caramel like, bringing an extra pop of malted yumminess to this biscotti.

These malted milk biscotti are a colorful celebration of Spring and Easter.

As Spring approaches with Easter, supermarkets and drug stores roll out holiday candies in pretty pastels. And of coarse one of my favorites are miniature Robin Eggs. A Robin egg is a malted milk ball covered in a colorful candy shell. Equally delicious are the mini whopper eggs. The difference between the two is the candy shell. If robin eggs are unavailable, mini whopper eggs can be substituted for robin eggs. Or for an extra kick of chocolate use a combination of the two.

For colorful Biscotti look for Whoppers Mini Robin Eggs:

Mini Robin Eggs Candy, 10-Ounce Bag (Pack of 2)

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For Malted Biscotti with Chocolate Look for Whoppers:

Whoppers – The Original Malted Milk Balls – Pack of 4-12 Ounce Boxes – Fun for the whole family anywhere and anytime

Buy Now →

Malted Milk Powder

As malted milk powder is added to the cookie base, the biscotti develops a deep malted flavor. As these cookies bake their aroma will fill your home with a sweet heavenly scent. For adding rich malted flavor to baked goods or ice cream, my favorite brand is ” target=”_blank” rel=”noreferrer noopener”>King Arthur’s Malted Milk Powder. However, Carnation’s Malted Milk powder may be easier to find as it is available in most supermarkets.

The Nuts

For this biscotti recipe, I prefer to use pecans as I love how they compliment the chewy caramel created by the malt balls.   However, you can swap these out for walnuts or any nut your would prefer. Additionally, the nuts can be omitted. In order to help balance the ratio of dough to add ins, I would recommend adding addition malted balls. If you choose to leave out the nuts, I would recommend adding an additional 1/2 cup of malted eggs.

Baking Tips for Italian Biscotti

Shaping the Logs for Baking

There are two techniques I use for log shaping. One technique is free form shaping by spooning tablespoons of dough onto the prepared pan. In order to shape and smooth the dough into a long smooth log, dampen your fingertips with a little water. Below you will find a picture to illustrating the approximate width and height. The logs below are hand formed.

However, my preferred method of making these logs is by wrapping and shaping in plastic wrap. First lay two sheets of plastic wrap on a clean surface (about 18 to 20 inches each). Begin by spooning the dough onto the sheet starting about 2 inches from the end leaving an allowance for wrapping. Continue spooning dough down the middle running the length of the plastic sheet. With dampened fingers gently shape into a log. Repeat this step using second sheet of plastic and remaining dough.

To finish, wrap the log up in the plastic wrap, sealing all sides. In order to square off the edges, gently lift the wrapped log and drop onto a flat surface. Continue with this step turning the log around as you drop to sharpen and shape all sides. If I choose to finish my baking at another time, I can do so without worry as the logs are already wrapped for storage. Additionally, prepared biscotti logs can remain refrigerated for 3 to 4 days. If desired, the biscotti may be baked at another time.

Egg Wash

Before the first bake, I always apply an egg wash to the shaped logs. This step gives the finished cookie a shiny finish. While this step isn’t necessary, it helps to create a prettier cookie. If you would like to add a colorful finish to the biscotti ,sprinkle the unbaked logs with sugar crystals. By egg washing the log first, the crystals will be sure to adhere to the finished biscotti.

As you can see, after the logs receive their first bake, they are far from pretty. If they look lumpy and irregular like the picture above, don’t be alarmed as this is quite normal. After cooling, these logs are ready to be cut and baked for the second time. But remember to let them cool for at least an hour before cutting.

A Few Helpful Tips

Sometimes the idea of tackling something new can be overwhelming. Because biscotti require a few extra steps than most cookies, they might appear to be a difficult undertaking. However, truth be told biscotti are quite easy to make. The most difficult step is slicing the baked cookies. And when equipped with a good serrated knife, this too is effortless.

In order to ease your apprehension, I’ve included a few tips that I have learned over the years.

1. Shape the biscotti dough into a log 4 1/2 inches wide by 11 inches long.
2. Brush log with egg wash and sprinkle with sugar crystals if desired.
3. Allow baked log to cool on pan for 10 minutes.
4. When cool enough to handle, transfer to a cooling rack and cool for 1 to 2 hours.
5. Using a serrated bread knife, cut the log into thin slices, about 1/4 inch wide. 
6. Continue cutting making evenly spaced cuts.
7. Place biscotti on lined baking sheet to prepare for second baking.

Buon Appetito!

Italian Biscotti with Colorful Malted Robin Eggs

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These biscotti are a crunchy Italian style cookie flavored with malted powder and flecks of coconut, pecans and colorful miniature malted Robin Eggs.  During baking, the eggs melt and become chewy pockets of malted yum studded throughout the cookies. 

• Author: Mia
• Prep Time: 1 hour
• Cook Time: 35 /12/12
• Total Time: 2 hours
• Yield: 40 Servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1/2 Cup Butter
• 3/4 cup Brown Sugar
• 4 Tablespoons Malted Milk Powder
• 2 Large Eggs
• 1/2 cup Unsweetened Coconut
• 2 1/4 cups Flour
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Baking Powder
• 1 cup Chopped Pecan or Walnuts
• 6 ounces Hershey’s Whoppers Mini Robin Eggs or Mini Whopper Eggs

• Additional Egg mixed with 1 Tablespoon of water for Egg Wash

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Instructions

To Make the Dough:

1. Preheat oven to 325 degrees. 
2. Line cookie sheet with parchment paper or a silpat.
3. Using an electric mixer, cream together the butter and sugar in a large bowl, until butter mixture is creamy and smooth, about 5 minutes.
4. Add the eggs one at a time beating well after each addition; and stopping to scrape down the sides of the bowl.
5. In a medium bowl, combine the flour, baking powder, malted milk powder, coconut and salt.  Gradually stir dry ingredients into the butter and mix until well combined.   
6. Mix in pecans and Robin eggs.
7. Scoop half of the dough onto a large piece of plastic wrap and with dampened fingers, form a log about 12 inches long, 2 1/4 inches wide and 3/4 inches thick.   (It does not have to be exact, just rough dimensions.  Wetting your fingers with a little water will help to keep the dough from sticking to them.)   Repeat with  remainder of the dough. 
8.  Wrap the dough logs and refrigerate for 30 – 45 minutes. 

To Bake the Biscotti:

1. Remove the plastic wrap from one log and place on the prepared baking sheet.  Brush with egg wash.  If desired, sprinkle each log with about 1/2 teaspoon of sparkling sugar crystals, but it is optional.
2. Place the baking pan in the center of the oven and bake until log is golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes.
3. Cool log on baking sheet for about 10 minutes, and then transfer to a cooling rack until completely cooled, about an hour. 
4. While the first log is cooling, bake the second one repeating the directions above.
5. Once the second log is finished baking, reduce the oven temperature to 300 degrees.
6. Transfer cooled log to cutting surface, and cut each log diagonally into 1/2-inch thick slices. Each cookie log should make about 19-20 biscotti.
7. Arrange cookies cut side down on parchment paper or silpat.  Bake until crisp and golden about 10-12 minutes.   Remove cookies from oven and let cool for about 10 minutes.  Turn cookies over and bake an additional 8-10 minutes.  If your cookies are getting too dark reduce your oven temperature to 250 degrees.
8. Remove from oven and when cool enough to handle transfer to racks and cool completely.  Finished biscotti can be stored in airtight container for up to two months, or frozen for several months.

 

Notes

These sweet malted biscotti are 4 WW Smart Points each.

Buon Appetito!