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Biscotti is a delightful treat perfect for dipping in coffee or enjoying as a snack. This Italian cookie is twice-baked, giving it that signature crunch. With toasted almonds adding a nutty flavor, this recipe is simple yet satisfying. Let's get baking!
Biscotti Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup almonds, toasted and chopped
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla extract. Add to the dry ingredients and mix until combined.
- Fold in the chopped almonds.
- Divide dough in half and shape into two logs on the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown. Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 275°F (135°C). Slice logs into 1/2-inch thick slices and place back on the baking sheet.
- Bake for another 10-15 minutes, turning halfway through, until crisp. Let cool completely.
What You Will Need
H2: What you will need to make biscotti
- All-purpose flour: Provides structure and base for the biscotti, giving them their characteristic crunchy texture.
- Sugar: Adds sweetness and helps with browning, creating a deliciously crisp exterior.
- Baking powder: Ensures the biscotti rise slightly, giving them a light, airy texture.
- Eggs: Bind the ingredients together and add richness, contributing to the biscotti's firm yet tender bite.
- Vanilla extract: Infuses the biscotti with a warm, aromatic flavor that complements the almonds.
- Almonds: Provide a delightful crunch and nutty flavor, making each bite more interesting and satisfying.
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Tools and Instruments Required
What tools/instruments will be needed to make biscotti
- Mixing bowl: Essential for combining dry and wet ingredients uniformly, ensuring the dough has a consistent texture.
- Whisk: Useful for blending dry ingredients together, preventing clumps and ensuring even distribution of baking powder and salt.
- Baking sheet: Provides a flat surface for shaping and baking the biscotti logs, ensuring they bake evenly.
- Parchment paper: Prevents the biscotti from sticking to the baking sheet, making cleanup easier.
- Knife: Needed for slicing the baked logs into individual biscotti pieces, ensuring uniform thickness.
- Oven: Crucial for baking the biscotti logs and then toasting the slices to achieve the desired crispness.
Biscotti Recipe
Crunchy, twice-baked Italian cookies perfect for dipping in coffee.
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Equipment
- Baking Sheet
- Mixing bowl
- Whisk
- Knife
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup almonds, toasted and chopped
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla extract. Add to the dry ingredients and mix until combined.
- Fold in the chopped almonds.
- Divide dough in half and shape into two logs on the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown. Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 275°F (135°C). Slice logs into 1/2-inch thick slices and place back on the baking sheet.
- Bake for another 10-15 minutes, turning halfway through, until crisp. Let cool completely.
Notes:
Store biscotti in an airtight container for up to two weeks.
Nutrition value:
Calories: 150kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 35mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 50IUCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- Shape into logs, wrap tightly in plastic wrap.
- Refrigerate for up to 3 days.
- When ready, bake as per instructions.
Freezing Instructions
- After baking, let biscotti cool completely.
- Place slices in a single layer on a baking sheet.
- Freeze until solid, about 1 hour.
- Transfer to a freezer-safe bag or container.
- Store for up to 3 months.
- To serve, thaw at room temperature or reheat in oven at 275°F (135°C) for 10 minutes.
For an extra crunch, try adding cornmeal to the dough. It gives the biscotti a unique texture that's not commonly found in traditional recipes.
Frequently Asked Questions
FAQ:
How long do biscotti stay fresh?
Biscotti can stay fresh for up to two weeks when stored in an airtight container.
Can I use other nuts instead of almonds?
Yes, you can substitute almonds with other nuts like walnuts, pecans, or pistachios.
Can I add chocolate chips to the dough?
Absolutely, adding chocolate chips is a great way to enhance the flavor.
Do I need to toast the almonds before adding them?
Toasting the almonds brings out their flavor, but it's optional.
Can I freeze biscotti?
Yes, biscotti freeze well. Just make sure to store them in an airtight container or freezer bag.
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