How to Make Perfect Italian Biscotti
Introduction
Nothing beats a homemade Italian biscotti. These twice-baked cookies from Italy have a distinctive crunchy texture that’s perfect to pair with your morning coffee or late-night dessert wine. So, grab your apron, preheat your oven, and let’s dive into the world of biscotti baking!
Ingredients
Here’s what you’ll need for about 24 servings:
- 200 grams (1 cup) of granulated sugar
- 120 milliliters (1/2 cup) of olive oil
- 2 teaspoons of vanilla extract
- 3 eggs
- 375 grams (3 1/4 cups) of all-purpose flour
- 1 tablespoon of baking powder
- A pinch of salt
- 125 grams (1 cup) of chopped almonds
Directions
- Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
- In a large bowl, mix together sugar, olive oil, vanilla extract, and eggs.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing well until the dough is smooth.
- Fold in the chopped almonds.
- Divide the dough into two parts. Shape each part into a log and place them on the prepared baking sheet. Bake for 35 minutes, or until logs are light brown.
- Remove from oven and set aside to cool for 10 minutes. Then cut the logs diagonally into 1.5 cm (1/2 inch) thick slices.
- Lay the slices on their sides on the baking sheet. Bake for 10 minutes, or until crispy. Let them cool before serving.
Notes/Tips
- Feel free to substitute almonds with other nuts or add dried fruits for extra flavor.
- Biscottis will continue to harden as they cool. So, don’t worry if they’re a bit soft when you remove them from the oven.
- You can store biscotti in an airtight container for up to two weeks.
Conclusion
With their crunchy exterior and perfectly chewy interior, these Italian biscottis are a joy to bake and eat. They’re the perfect companion for a cup of coffee or a glass of sweet wine. So next time you’re in the mood for a sweet treat, give these biscottis a try. Happy baking!
