Homemade Biscotti Cookies
Biscotti are traditional Italian pastries which can be compared to local version of Biscocho, they are ideal for dipping in hot coffee or tea. Classic biscotti are dry and crispy. Since Biscotti are baked twice it gives them their dry and crunchy texture. The dough is first shaped into a log before baking. After cooling the baked dough into logs, it is sliced diagonally and then baked for the second time until they are crispy.
Since Biscotti are made with less butter and sugar, they are considered to be healthy cookie. There are lots of Biscotti flavors which include vanilla, anise, almond, chocolate and cranberry. They stay fresh longer than most other types of cookies and they don’t break easily.
Homemade Biscotti Ingredients
- Butter ½ stick of room temperature butter. Adding butter will result to softer biscotti cookie and omitting the butter will give you a drier and crispier cookie.
- Sugar, this recipe uses granulated sugar. Beat the sugar and butter together until the mixture is creamy.
- Eggs: You will need two large eggs. The eggs will be combined with butter and sugar, mixture will look a bit curdled.
- Flavors and Extracts: Classic Biscotti uses vanilla extract, but you can also use almond extract. If you want some citrusy flavor you may add orange or lemon zest.
- 1 stick unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- Baking powder – 1 teaspoon
- ½ teaspoon salt
- Dried Fruits such as cranberries or Raisins
- Variety of Nuts, Almond, Walnuts, Cashew
Lets make biscotti cookies
Beat together the butter and sugar, then add two eggs and vanilla extract. You may also opt to add lemon or orange zest.
In a separate bowl mix together the dry ingredients such as the flour, baking powder and salt.
Stir in any mix ins such as nuts, dried fruits or chocolate chips.
Divide the dough in half and shape each half into a log shape. If the dough is sticky, try using slightly wet hands.
Place the logs on a parchment paper lined baking sheet. The logs should be ¾ inch thick.
Additionally you may opt to sprinkle the dough with some sugar before baking.
Bake the dough logs for 20-25 minutes at 350 degrees, until lightly golden.
Let it cool for at least 30 minutes before slicing. If you slice them too warm the cookies will crumble.
Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up.
Bake the biscotti cookies for the second time for approximately 12-16 minutes until crisp.
Store your biscotti in an airtight container at room temperature. They will stay fresh for 1-2 weeks. If you store them in the freezer it would last up to 3 months.
- Recipe makes about 20 medium size biscotti, if you need more just double the recipe.
- Be sure to cool your baked biscotti logs for at least 30 minutes before slicing them to avoid crumbling.
- Baked the sliced cookies longer if you want them to be more crunchy. The centers will be a tiny bit soft when you remove them from the oven, but they will crisp up as they cool.
- Dip your cooled biscotti in melted chocolate, refrigerate them for a few minutes to help the chocolate to harden.
Prep Time: 15 mins
Cook Time: 35 Minutes
Servings : 20 Biscotti