Authentic Italian Biscotti Recipe
User Reviews
4.5
Authentic Italian Biscotti Recipe
Description
The recipe begins by blending eggs with sugar, citrus zest, vanilla, and salt, achieving a smooth, aromatic base. Flour and baking powder are gradually mixed in to form a firm but pliable dough. Whole almonds are kneaded throughout, giving texture and nutty flavor. The dough is divided, shaped into logs and baked until lightly risen and set.
After initial baking, the logs are sliced diagonally into individual biscuits and then baked again to dry them out to a crunchy finish, characteristic of biscotti. This two-step baking process ensures a crisp, dry texture ideal for dipping. The citrus zest adds a fragrant brightness balancing the sweet almond and vanilla tones.
Biscotti can be served alongside espresso or dessert wine, perfect for a light sweet snack or after-meal treat. Their dry, firm texture makes them suitable for storage and later dipping.
The recipe allows customization by substituting or adding mix-ins like chocolate chips or dried cranberries.
Ingredients
- 280 grams all-purpose flour
- 150 grams granulated sugar
- 130 grams almonds whole
- 2 egg
- orange peel zest of 1
- lemon peel zest of 1
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 350° F/180° C.
- Put the eggs, sugar, lemon zest, orange zest, salt and vanilla into a medium sized mixing bowl. Mix together with a fork until well blended.
- Now mix in the flour and baking powder, still using the fork.
- Knead the biscotti dough for a minute or two until the dough is smooth and uniform. If the dough is sticky, sprinkle in a little more flour.
- Add the whole almonds to the biscotti dough and knead in for a few seconds until well distributed. If you are adding other extras or substitutions such as chocolate chips or dried cranberries now is the time.
- Divide the dough in two. Using a small amount of flour, shape the dough into two long strips/logs of about 1 in/3 cm wide directly on a baking sheet lined with baking paper. Do not flatten them as you want them to maintain the height when baking.
- The oven should be up to temperature, so place the baking sheet on the middle part of the oven for about 16 minutes. The cookie dough should rise slightly as it bakes.
- Remove from the oven and when the logs have cooled slightly, take each one and cut it crosswise into individual biscotti of about 0.75 in/2 cm thick.
- Place each biscotti on its side and bake 4 minutes on one side. Then turn all the biscotti over and bake another 4 minutes on the other side, they should be only lightly browned.
- Remove from the oven and let the biscotti cool completely. As soon as they come out of the oven they might appear overly hard, but if you let them sit out you will get the perfect hardness.
- You can serve the biscotti after they have cooled with some delicious Vin Santo sweet dessert wine, coffee or tea.
Notes
- If the dough feels too sticky, sprinkle additional flour incrementally during kneading.
- Ensure the oven is fully preheated to 350°F (180°C) before first baking the logs.
- Slice the logs when slightly cooled to prevent crumbling.
- For extra flavor variety, try adding dried cranberries or chocolate chips with the almonds.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35biscotti
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 14IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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