Biscotti Recipe
Biscotti, those crunchy, twice-baked cookies, are a delightful treat that pairs perfectly with coffee, tea, or even a glass of wine. Originating from Italy, this versatile snack has been enjoyed for centuries.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Sharp knife
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup almonds, toasted and coarsely chopped
- Zest of 1 lemon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Beat the Eggs: In a large bowl, beat the eggs with an electric mixer until light and fluffy. Add the vanilla and almond extracts.
- Combine Ingredients: Gradually add the dry ingredients to the egg mixture, mixing until combined. Stir in the almonds and lemon zest if using.
- Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let them cool for 10 minutes.
- Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a sharp knife, slice the logs diagonally into 3/4-inch slices. Place the slices cut side down on the baking sheet and bake for another 10-15 minutes or until crisp and golden.
- Cool and Serve: Transfer the biscotti to a cooling rack and let them cool completely. Serve with your favorite beverage and enjoy!