Description: Biscotti, also known as cantucci in Tuscany, are crunchy Italian cookies that are twice-baked to achieve their characteristic texture. Biscotti are typically made with flour, sugar, eggs, and almonds, and they can be flavored with ingredients such as vanilla, citrus zest, or chocolate. The dough is first shaped into logs, baked until firm, sliced diagonally, and then baked again until crisp. Biscotti are often enjoyed dipped in coffee, tea, or dessert wine.
History: Biscotti have ancient origins, with variations of twice-baked cookies being enjoyed in Italy since Roman times. However, the modern version of Biscotti is believed to have originated in Tuscany during the Renaissance. The city of Prato in Tuscany is particularly famous for its almond biscotti, known as “cantucci di Prato.” Biscotti became popular throughout Italy and were often enjoyed as a festive treat during holidays and special occasions.
Preparation Time: 20 minutes
Baking Time: 40 minutes
Cooling Time: 30 minutes
Serving Size: Makes about 24 biscotti
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds or hazelnuts
- 1/2 cup dried cranberries or chocolate chips (optional)
Instructions:
- Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs and vanilla extract together until frothy.
- In a separate bowl, beat the eggs and vanilla extract together until frothy.
- Form Dough:
- Gradually add the egg mixture to the dry ingredients, stirring until a stiff dough forms.
- Fold in the chopped nuts and dried cranberries or chocolate chips, if using.
- Shape Dough:
- Turn the dough out onto a lightly floured surface. Divide it in half.
- Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- Bake First Time:
- Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
- Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
- Cool and Slice:
- Remove the baked logs from the oven and let them cool on the baking sheet for 10 minutes.
- Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick slices.
- Bake Second Time:
- Arrange the biscotti slices cut side down on the baking sheet.
- Return them to the oven and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
- Cool Completely:
- Remove the biscotti from the oven and let them cool completely on a wire rack.
- Remove the biscotti from the oven and let them cool completely on a wire rack.
- Serve and Enjoy:
- Once cooled, your classic biscotti are ready to be enjoyed with a cup of coffee or tea, or dipped in your favorite dessert wine.