What distinguishes Italian biscotti from other cookies or biscuits is their twice-baked crispness. First the dough is shaped into logs and baked until just set but still soft enough to slice, and then those slices are baked again until firm and the cut sides nice and toasted. These almond-flavored biscotti are meant to be dipped in glasses of vin santo or other dessert wine, but they're also great with espresso.
- 450 grams all purpose flour
- 350 grams sugar
- 2 eggs
- 3 egg yolks
- 1 egg (for brushing the biscotti)
- 2 teaspoons baking powder
- 50 grams butter (melted and warm)
- 1 orange
- 250 grams almonds (with their skin)
- Preheat the oven to 180–200C.
- Toast the almonds lightly in a hot oven.
- Using an electric mixer, beat the 2 eggs, 3 egg yolks, sugar, and a pinch of salt, until light and foamy.
- Add the grated orange peel and the warm melted butter.
- Sift the flour and the baking powder together.
- Continue beating with the mixer, gradually adding the flour and the baking powder.
- Add the almonds and shape the dough into 3 or 4 loaves approximately 5 centimeters wide and 1.5 centimeters in thickness.
- Place the loaves on a baking sheet which has been buttered and floured or lined with wax paper.
- Brush the loaves with the beaten egg and bake for approximately 30 minutes until golden and firm to the touch.
- Cool them slightly (otherwise they crumble when they are sliced) and cut them on a bias to a thickness of 1.5 centimeters and place them, side down, on the baking sheet.
- Bake the slices at 100C for approximately 10 minutes on each side.
- Cool the cookies completely. They are perfect dipped in Vin Santo or any sweet dessert wine. The biscotti can be stored in a metal canister.
|Calories1320Calories from Fat440|
|% DAILY VALUE|
|Calories from Fat440|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.