Italy · Flour and Confectionery Products · Vegetarian
Biscotti
Biscotti is a traditional Italian cookie known for its crispy texture and long shelf life. The name comes from the Latin 'bis' (twice) and 'coctus' (cooked), reflecting the process of double baking.
50 min 120 kcal 12 serves Medium🌿Vegetarian🇮🇹Italy★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 280 gflour
- 200 gsugar
- 1.5 tspbaking powder
- ¼ tspsalt
- 3 large eggs
- 1 tspvanilla extract
- 1 tspalmond extract
- 150 gwhole almonds
Method
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, vanilla and almond extracts. Add to dry ingredients and mix until smooth. Stir in almonds.
- Divide the dough into two portions and form two oblong logs on the baking tray.
- Bake for 25-30 minutes until the dough is light golden. Let cool for 10 minutes.
- Cut the logs diagonally into slices about 1 cm thick. Arrange slices cut-side down on the tray.
- Bake for a further 10-15 minutes on each side until golden. Cool completely before serving.
FAQ
Biscotti are meant to be hard for dunking in coffee — that's correct texture. If they're excessively hard, reduce the second bake by 2–3 minutes. The longer the second bake, the drier and harder they become.
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Comments (1)
Ingredient temperature matters enormously for biscotti. Unless the recipe says otherwise, everything should be at room temperature. Cold flour doesn't cream properly, and the texture suffers throughout.