The first time I tried biscotti was back in my college days when a friend baked some off and let me try some. After eating it, I was enamored and knew I had to try making it myself. They’re crunchy and a great pairing for coffee or tea as an afternoon snack.
Biscotti is an Italian biscotti that means “twice-baked” that is directly reflected from their procedure of being baked twice. Actual Italian biscotti is super hard and crunchy, but our family’s palate is more accustomed to a bit softer and light biscuit–akin to the American-style biscotti.
Biscotti, like most cookies, are made much like most cookie recipes. They’re generally one-bowl friendly composed of mixing dry and wet ingredients and folding in add-ins. Generally, add 1 cup of nuts and/or dried fruit to the dough and up to 1 tbsp of lemon juice or cocoa powder. I like to dump the entire dough out onto a sheet pan and pat it out into a rectangular shape and let bake. Afterwards, I cut it after the first bake and divide the result between two baking sheets for the second bake.
The key to a pretty biscuit is all in the slices after the first bake. It’s important not to over bake it the first time and letting the dough cool slightly out of the oven after removing from the oven before slicing. Slicing a hot dough before it has set can lead the the dough crumbling. Finally, using a long, serrated knife can help contribute to nice, even cuts that are associated with biscotti.
I always mix up my flavors up every time I make it, but my favorite is probably my most recent venture– lemon poppyseed almond (the usually family fave) and dark chocolate orange. The best part about biscotti is that they can last for a very long time on the counter in a container. They usually don’t last past a month, but they can be frozen for up to 3 months. Bake it again for 10 minutes to reheat before eating. It’s super simple to customize this recipe to your own tastes, so give it a try!
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright january 2016 ©
Easy Italian classic biscuit that goes well with your afternoon tea time
>>> Yields 40 slices of biscotti
-Prep: 35 min
-Bake: 55 min
- 1/2 C oil
- 1/2 C white sugar
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 3 large eggs
- 3 1/4 C AP flour
- Add Ins: Nuts, poppy seeds, lemon zest, dried fruit, cocoa powder, lemon juice
- Icing: 1/2 C powdered sugar + 1 tsp milk + 1 tsp vanilla extract
1) Preheat the oven to 350 F.
2) Combine the oil, sugar, salt, vanilla extract, and any liquid add ins.
3) Mix together baking powder, AP flour, and dry add-ins into the mixture. Stir until just combined.
4) Add in the 3 eggs into the batter and gently mix until they’re slightly incorporated.
5) Form a large rectangle of dough on a large 10 x 15 in greased or parchment-lined sheet pan. Pat it gently until it’s about 1/2 inch high.
6) Bake for 20-25 min until the biscuit has slightly begun to turn golden. and dough no longer feels wet and gummy.
7) Remove the logs from the oven and reduce the oven temperature to 325 F.
8) Let the dough cool for 5 minutes and move to a cutting board.
9) Using a serrated knife, slice the rectangle into desired sizes and lengths of biscotti. Move the slices back onto the baking sheet. You may need another baking sheet to hold all the biscotti. Place them on their sides for an optimal browning on all sides.
10) Bake for 25-30 minutes until completely dry and golden and hard to the touch. You can rotate and switch around the baking pans half way through the bake time for even browning for all biscotti slices.
11) Remove from the oven and let cook on a cooling rack until completely cooled.
12) Combine the icing ingredients. The icing should have the consistency of a thick smoothie. If too thick, add a little bit of milk. If too thin, add a bit more sugar.
13) Once the biscotti is cooled, drizzle the icing onto the biscotti logs. Let the icing dry completely before storing at room temperature for up to a month in a well-sealed container.