Cute Halloween Boo Scotti
Submitted by happyzhangbo
Adorable Halloween ghost biscotti dipped in white chocolate with candy decorations. Crunchy orange-almond cookies perfect for trick-or-treaters and fall parties.
YIELD
20 servingsPREP
25 minCOOK
60 minREADY
98 minThese twice-baked Italian cookies get a spooky makeover: crunchy almond biscotti dipped in white chocolate to create little ghost shapes, then decorated with candy corn eyes and colored sugar hair.
Orange juice concentrate and zest give them bright citrus flavor that cuts through the sweetness.
Kids love decorating these almost as much as eating them, making them perfect for Halloween baking projects.
Baking Tips
- Shape logs wet hands: Dip hands in water to shape dough into smooth logs without sticking
- Cool before slicing: Let baked logs cool 15 minutes so they’re firm enough to slice without crumbling
- Serrated knife essential: Use sawing motion with serrated knife for clean cuts through nuts
- Double bake thoroughly: Second bake creates that signature crispy crunch; don’t skip it
- Decorate while warm: Add candy faces while chocolate is still soft so decorations stick properly
Variations
- Use dark or milk chocolate instead of white for different ghost colors
- Add ½ cup dried cranberries to dough for tart pops
- Skip ghost decoration and drizzle with melted chocolate for simpler version
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Grease a large baking sheet with butter or cooking spray.
Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt.
Transfer ½ cup of the mixture to a food processor.
Add ⅓ cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds.
Return this mixture to the dry ingredients, mix in the whole almonds.
In a small bowl, mix together the eggs, orange juice, zest, vanilla, and almond extract.
Add into the dry ingredients.
The dough may seem dry, but it will moisten as you mix.
Mix until smooth.
Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together.
Divide into 2 equal pieces.
Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
Arrange the logs to the prepared baking sheet, leaving at least 3 inches between the logs (they will spread during baking).
Bake until light golden brown, 25 to 30 minutes, rotating the sheet after 15 minutes to make sure evenly baking.
Let cool 15 minutes on the baking sheet.
Reduce the oven temperature to 300℉ (150℃).
Carefully transfer the logs to a cutting board.
Wipe off the pan and grease it again.
Using a serrated knife, cut the logs into ½-inch-thick slices, discarding or snacking on the ends.
Arrange the slices on the sheet cut-side up.
Bake until toasted, 20 to 25 minutes.
Turn off the oven, prop the oven door open, and let cool completely in the oven.
Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
Line a baking sheet with waxed or parchment paper and transfer the melted white chocolate to a small bowl.
Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie.
The chocolate-covered end of the biscotti is its head, the uneven edge is the bottom edge of the ghost’s “sheet."
Lay them on the waxed paper as they are dipped.
While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles.
If necessary, snip the candies to make them smaller.
Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost’s face.
Let cool on wire racks until set.
Store in an airtight container.
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