Biscotti is a famous confectionery product in Italy, which is a cookie with a characteristic oblong shape. Translated from Italian it means “twice baked”.
Recipe: Italian Biscotti
We offer you a recipe for a variety of biscotti - Cantuccini cookies. Its difference from the classic recipe is the addition of butter to the dough, as well as more variety in the filling: dried fruits or chocolate. Whereas the original biscotti recipe only includes nuts.
Ingredients:
- 2 eggs
- 130 g sugar
- 300 g flour (you may need a little more or less)
- 70 g softened butter
- zest of 1 lemon or orange (to your taste)
- 1 tsp baking powder
- salt
- 60 g almonds
- 60 g dried cranberries
Note: if desired, instead of 60 g of nuts, you can take 30 g of almonds and 30 g of candied fruits. In some variations of the recipe, dried cherries, raisins, dried apricots and even chocolate are added.
Recipe step by step:
- In a bowl, using a whisk, mix 2 eggs, sugar, and a pinch of salt.
- Then add lemon or orange zest, to your taste.
- Next add soft butter and mix well again.
- Add baking powder and begin to gradually add sifted flour.
- Knead the dough until it becomes soft and elastic. As soon as it stops sticking to your hands, there is enough flour.
- Then add almonds and cranberries and knead for another 2-3 minutes.
- Turn on the oven and preheat it to 180 degrees.
- Divide the finished dough into 5 equal parts and form into oblong loaves.
- Cover a baking sheet with parchment, lay out the dough and bake for 20 minutes.
- Remove the biscotti from the oven and let cool slightly. Do not turn off the oven but reduce the temperature to 170 degrees.
- Using a sharp knife, cut diagonally into pieces 2–3 cm wide.
- Place the biscotti back on the parchment paper and place in the oven for another 10 minutes to dry.
- When ready, remove the pan from the oven and give the finished biscotti time to cool. Bon appetit!
