Uploaded May 2018 | Updated September 2026, 2 weeks ago
Bacon Biscotti
(For a 16” Camp Dutch Oven)
Ingredients:
1/2 cup butter
2 tbsp. almond extract
1 tbsp. vanilla
3 cups all-purpose flour
1 pinch salt
1 pinch of baking soda
1 1/2 cups sugar
grated orange peel from 1 orange
3 eggs
1 tsp. baking powder
1 cup chopped walnuts
1 cup white chocolate chips
1 cup dried cranberries
1 cup cooked bacon bits
Directions:
Melt butter and place in a medium mixing bowl. Add sugar, almond extract, vanilla and orange peel.
Add eggs one at a time, mixing well after each. Combine dry ingredients, in a large mixing bowl.
Add wet mixture to dry mixture, stir in the walnuts, chocolate, cranberries and bacon.
Place dough ball in the center of a 16” camp oven, lined with parchment paper and press dough down and outward until ½” thick.
Bake for 30 minutes, using 18 briquettes under the oven wall and an outer ring of 25 briquettes with a loose inner ring of 10 briquettes on the lid. (35 total briquettes on the lid)
Remove Biscotti and parchment paper from oven, using a pizza peel. (Easier if Biscotti cools for a few minutes)
Sprinkle Biscotti with sugar, cut the round loaf in half and slice each half into ½” wide slices.
Cool and ENJOY!!! Store remaining Biscotti in an air tight container.
Bacon Biscotti
(For a 16” Camp Dutch Oven)
Ingredients:
1/2 cup butter
2 tbsp. almond extract
1 tbsp. vanilla
3 cups all-purpose flour
1 pinch salt
1 pinch of baking soda
1 1/2 cups sugar
grated orange peel from 1 orange
3 eggs
1 tsp. baking powder
1 cup chopped walnuts
1 cup white chocolate chips
1 cup dried cranberries
1 cup cooked bacon bits
Directions:
Melt butter and place in a medium mixing bowl. Add sugar, almond extract, vanilla and orange peel.
Add eggs one at a time, mixing well after each. Combine dry ingredients, in a large mixing bowl.
Add wet mixture to dry mixture, stir in the walnuts, chocolate, cranberries and bacon.
Place dough ball in the center of a 16” camp oven, lined with parchment paper and press dough down and outward until ½” thick.
Bake for 30 minutes, using 18 briquettes under the oven wall and an outer ring of 25 briquettes with a loose inner ring of 10 briquettes on the lid. (35 total briquettes on the lid)
Remove Biscotti and parchment paper from oven, using a pizza peel. (Easier if Biscotti cools for a few minutes)
Sprinkle Biscotti with sugar, cut the round loaf in half and slice each half into ½” wide slices.
Cool and ENJOY!!! Store remaining Biscotti in an air tight container.
