Mom's Biscotti
Biscotti means "twice cooked" in Italian (biscotto in its singular form). Traditionally, biscotti are made by baking cookie dough in long slabs, cutting these into slices, and baked once more to dry them out. Because they are low moisture cookies they are able to be stored for long periods of time. In Italy, biscotti are often served with wine, such as vin cotto. In the U.S. they are often served with coffee. A true biscotto should be hard and crisp, not soft and cakey. There are many variations, but here are some recommendations: 1 t. orange extract, zest of 1 orange with 1-½ c. pistachio nuts. Can also use pine nuts or hazelnuts in place of almonds. Also delicious half-dipped in chocolate.
Total Steps
4
Ingredients
15
Tools Needed
7
Ingredients
- 1 1/2 cups whole almonds, coarsely chopped
- 1 teaspoon almond extract
- 1 egg egg, separated
- 2 eggs whole eggs
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 2 cups flour
- 1 1/4 cups sugar
- 1 teaspoon orange extract(optional)
- zest of 1 orange(optional)
- 1 1/2 cups pistachio nuts(optional)
- pine nuts(optional)
- hazelnuts(optional)
- chocolate(optional)
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 350 degrees. Line 2 <a href="/technique/RNT367Z2/baking">baking</a> sheets with parchment paper.
Step 2
Sift together flour, sugar, <a href="/technique/HF7TLMS7/baking-powder">baking powder</a>, <a href="/technique/RNT367Z2/baking">baking</a> soda, and <a href="/technique/DPSVTKVY/salt">salt.</a> Add 2 whole eggs and 1 egg yolk, almond <a href="/technique/QQBJYYGF/extract">extract</a>, and almonds. <a href="/technique/7S3QCKWK/mix">Mix</a> thoroughly until dough holds together. Add half of reserved egg white, if necessary, to make a cohesive dough.
Step 3
With wet hands, shape dough into 4 logs, each 6” long and 1 ¾“ in diameter. Place 3-4” apart on <a href="/technique/RNT367Z2/baking">baking</a> sheets. <a href="/technique/RNT367Z2/bake">Bake</a> on middle rack of oven until logs are light golden <a href="/technique/D434P8MH/brown">brown</a> and spring back when touched (about 24 minutes). <a href="/technique/GZFHJC5K/cool">Cool</a> 15 minutes.
Step 4
Lower oven to 275. <a href="/technique/3JDX2Q84/slice">Slice</a> logs with a serrated knife diagonally into 1/2” <a href="/technique/3JDX2Q84/slice">slices.</a> Return to oven and <a href="/technique/RNT367Z2/bake">bake</a> until completely <a href="/technique/RF7SRX43/dry">dry</a> and <a href="/technique/8J3RJ3MF/crisp">crisp</a> throughout (about 40 minutes). <a href="/technique/GZFHJC5K/cool">Cool</a>.