Authentic Italian Biscotti Recipe
This traditional recipe for almond biscotti is one of our absolute favorites! Use our detailed instructions to get the perfect results every time with this fabulous recipe and enjoy the taste of Italy along with coffee or Vin Santo after your next big family meal.
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Servings: 35 biscotti
Calories: 72kcal
Ingredients
- 280 grams (2.24 cups) all-purpose flour
- 150 grams (0.75 cups) granulated sugar
- 130 grams (0.91 cups) whole almonds
- 2 (2) eggs
- zest of 1 orange peel
- zest of 1 lemon peel
- 1 tablespoon (1 tablespoon) vanilla extract
- 1 teaspoon (1 teaspoon) baking powder
- 1 pinch (1 pinch) of salt
Equipment
- several baking sheets or cookie sheets
- 1 medium sized bowl or large bowl
- 1 fork for stirring
- 1 Cutting Board
- 1 sharp serrated knife
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
Calories: 72kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14IU | Calcium: 18mg | Iron: 1mg
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