Italian Twice-Baked Biscotti Recipe

Italian biscotti is a crunchy cookie baked twice to achieve its distinctive crisp texture. It is usually served with coffee or tea. Here’s an easy recipe from Nadormagazine — just follow the ingredients and steps for perfect biscotti!

Cooking Time: 60 minutes
Serves: 6 people

Ingredients

  • All-purpose flour: 2 cups

  • Sugar: 1 cup

  • Eggs: 2 large

  • Baking powder: 1 teaspoon

  • Salt: ½ teaspoon

  • Vanilla extract: 1 teaspoon

  • Almond extract: ½ teaspoon

  • Whole almonds (unsalted, unroasted): 1 cup

Preparation Steps

  1. Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.

  2. In a large bowl, mix the flour, sugar, baking powder, and salt well.

  3. In a separate bowl, beat the eggs with the vanilla and almond extracts until combined. Gradually add the egg mixture to the dry ingredients, mixing with a wooden spoon or by hand until a dough forms.

  4. Add the whole almonds to the dough and stir until evenly distributed. Divide the dough into two equal parts.

  5. On a lightly floured surface or parchment paper, shape each part into an oval log about 30 cm long and 7 cm wide, slightly flattened.

  6. Place the two dough logs on the prepared baking tray and bake for 25-30 minutes, or until they turn light golden and feel firm to the touch.

  7. Remove from the oven and let the logs cool for 10-15 minutes, or until easy to handle.

  8. Reduce the oven temperature to 150°C (300°F).

  9. Using a sharp serrated knife, slice each log diagonally into pieces about 1.5–2 cm thick. Arrange the slices on the baking tray.

  10. Bake the slices a second time for 15-20 minutes, flipping halfway through, until golden and completely crisp. The biscotti should dry out inside.

  11. Remove from the oven and let cool completely on a wire rack.

Storage

Store the biscotti in an airtight container at room temperature for up to two weeks.


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