Biscotti is the plural form of biscotto. The term originates from the latin word biscoctus, meaning “twice-baked.” It defines oven baked goods that are baked twice, so they are very dry and can be stored for long time. There are many different biscotti recipes nowadays. However, this one is the best among those I’ve tried. I usually have some biscotti and a cup of caffellatte for breakfast. It sounds like a very small meal, but actually it is not! It will make your day!
Why don’t you try it with me? Let’s get started!
- 245 g all-purpose flour
- 1 teaspoon baking power
- 1/4 teaspoon salt
- 135 g granulated sugar
- 2 large eggs
- 2 teaspoons Anise seeds
- 1/2 cup chopped coarsely Almond
- 1 teaspoon Vanilla extract (optional)
- You can replace almonds with your favorite nuts, and also add 1/2 cup of dried fruit.
- I highly recommend cocoa biscotti with pistachios. It is amazing! You can substitute 210 g all-purpose flour and 35 g unsweetened cocoa powder for 245 g all-purpose flour.
- If your dough is still dry, add a some water little by little (for instance, 1/2 teaspoon at the time) and mix until you are satisfied with the consistency. You might also add some vanilla extract.
This recipe is adapted from Italian Dessert Recipes.
- Preheat the oven to 180°C (350°F).
- Coarsely chop peeled almonds if you want to toast them beforehand.
- Sift dry ingredients together: flour, baking power, and salt. Set aside.
- In a large bowl, whisk eggs and sugar until color turns light yellow.
- Add all sifted dry ingredients to the egg mixture along with chopped almonds and anise seeds.
- On a lightly floured surface dough into a log about 30 cm (12 in) long and 10 cm (4 in) wide.
- Bake for 25 minutes or until the log turns light brown.
- Remove from oven and set aside to cool for about 10 minutes.
- Reduce the oven temperature to 160°C (325°F).
- Cut off a cooled log into slices 1.25 cm (1/2 in) thick by using a bread knife and place all slices cut side down on the baking sheet.
- Bake each side for about 10 minutes or until becomes enough dry and golden brown.
- Remove from the oven and let the biscotti cool down. Store in an airtight container.
Here are the Anise Almond Biscotti with espresso coffee.