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!
Ingredients
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All-purpose flour: 2 cups
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Sugar: 1 cup
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Eggs: 2 large
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Baking powder: 1 teaspoon
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Salt: ½ teaspoon
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Vanilla extract: 1 teaspoon
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Almond extract: ½ teaspoon
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Whole almonds (unsalted, unroasted): 1 cup
Preparation Steps
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Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.
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In a large bowl, mix the flour, sugar, baking powder, and salt well.
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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.
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Add the whole almonds to the dough and stir until evenly distributed. Divide the dough into two equal parts.
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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.
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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.
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Remove from the oven and let the logs cool for 10-15 minutes, or until easy to handle.
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Reduce the oven temperature to 150°C (300°F).
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Using a sharp serrated knife, slice each log diagonally into pieces about 1.5–2 cm thick. Arrange the slices on the baking tray.
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Bake the slices a second time for 15-20 minutes, flipping halfway through, until golden and completely crisp. The biscotti should dry out inside.
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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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