Biscotti Recipe
User Reviews
5
Biscotti Recipe
Description
The recipe combines flour, sugar, baking powder, salt, eggs, butter, and extracts to quickly form a crumbly dough enriched with sliced almonds. After mixing, the dough is shaped into two rectangular logs and brushed with egg wash before baking until lightly browned and cracked.
Following the initial bake, the logs cool for 20 minutes to firm up. Then, they are sliced diagonally with a serrated knife into individual biscotti pieces, which bake again at a lower temperature to achieve crispness without burning. This double baking is key to the biscotti’s crunchy texture.
These biscotti are ideal for dipping in coffee or dessert wine due to their crispness, and the almond flavor pairs well with mild sweetness from the sugar and vanilla-almond extracts.
Accurate flour measurement and sharp knife use are important for best texture and clean slices. Adjust baking time if needed to ensure thorough drying and crunch without overbaking.
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g), plus more for sprinkling
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 large egg divided, room temperature
- ¼ cup butter 56g), melted, salted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup almonds sliced
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add 2 eggs, melted butter, vanilla, and almond extract. Beat on low speed just until the dough comes together. (The mixture will still be somewhat crumbly.) Add the almonds and mix just until combined.
- Transfer the dough to a lightly floured surface. Knead a few times to form a cohesive dough, then divide it in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle and place on the prepared pan at least 4 inches apart.
- Beat the remaining egg and brush it all over the dough. Sprinkle with additional granulated sugar, if desired.
- Bake until dough is cracked and the outside is lightly brown, about 30 minutes. Transfer the loaves to a wire rack and let cool for 20 minutes. Reduce the oven temperature to 325°F.
- Using a serrated knife, cut the short-side of each piece into ¾ inch-wide slices on a slight diagonal. Place the slices back on the baking sheet. Bake for another 20 minutes, flipping halfway through, or until lightly browned and cookies appear dry. (The cookies will be slightly soft in the middle when they come out of the oven, but will crisp throughout as they cool.)
- Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.
Notes
- Measure flour carefully using a scale or spoon and level method to avoid dry or dense biscotti.
- Twice-baking at lower temperature creates the desired crisp texture; add extra baking time if needed.
- Allow logs to cool 20 minutes after first bake to firm up before slicing.
- Use a sharp serrated knife and cut slices diagonally for classic shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pieces
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 100mg | 4% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 124IU | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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