As per Wikipedia biscotti, also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Although I know them as a traditional Italian coffee desert snack, often dipped in chocolate and stuffed with all sorts of nuts and dry fruits. I love biscotti and so does my husband, so it was just about the right time for the experiment! Making biscotti is easy, twice baked technique is not a burden at all. If to be honest – I prefer it better, since all the cookies come out evenly sliced and beautiful. Try out this recipe and let me know what do you think? Bon appetit!
Recipe (makes about 30 slices):
- 4 tablespoons unsalted butter
- 3/4 cup sugar
- 3 eggs
- 2 cups all-purpose flour
- pinch of salt
- 1/2 cup shredded almonds
- 1/2 cup roasted pecans
- 1 teaspoon vanilla or almond extract
- 1 teaspoon baking powder
- Heat oven to 375F.
- Combine together butter and sugar, add eggs one at a time, add vanilla or almond extract.
- Combine all the dry ingredients in the bowl, after it is done – add dry ingredients to the dough. Dough should be very cookie-like.
- Add nuts.
- Divide the amount of dough in half, on the baking sheet (butter it first or use parchment paper) form two pieces of dough in 2 inch wide logs.
- Bake in 375F oven for about 30 minutes, until golden brown, but still slightly soft.
- Take logs out of the oven and let them rest on the cooling rack
- Once cool enough to handle, cut each log on diagonal in 1/2 inch – 1 inch thick slices.
- Lower temperature to 250F and put the slices back for another 20 minutes. 10 minutes on one side, 10 on another.
- Done when crunchy and delicious! 🙂