Biscotti, the beloved Italian twice-baked cookies, are renowned for their crunchy texture and versatility. These elongated, almond-studded treats are perfect for dunking in coffee or wine. With flavours ranging from classic anise to modern chocolate chip, biscotti’s timeless appeal makes it a delightful, dunkable delight for all.
The word “biscotti” is derived from the Latin “biscoctus“, meaning “twice-cooked“. This method was utilized to produce a dry, durable biscuit that could be stored for long periods. Roman legionnaires reportedly ate biscotti because they were an ideal food for travel and prolonged campaigns due to their longevity. Low moisture also preserved it for long time, which is why even Columbus carried biscotti on his voyages to the sea.
Biscotti re-emerged during the Renaissance in the region of Tuscany. Prato, a city near Florence, became famous for its version known as “Cantucci”. These were almond biscuits, traditionally served with Vin Santo, a sweet Tuscan dessert wine, in which the biscotti were dipped to soften them before eating.
Today’s biscotti recipes are very different from the original, where it was made mostly with almond flour and had no butter. In the 20th century, biscotti gained popularity outside of Italy, particularly in the United States, where they became a common feature in coffee shops and as a gourmet treat. This popularity also led to new flavours and adaptations, such as chocolate dipped biscotti.
What you will need:
| Ingredient | Measure |
| Almonds, toasted and coarsely ground | 150g |
| Whole pistachios (or Roasted almonds), roasted | 90g |
| All purpose flour | 210g |
| Granulated sugar | 100g |
| Baking powder | 1g |
| Baking soda | 1g |
| Kosher or table salt | 2g |
| Eggs | 2 |
| Vanilla essence | 1 tsp |
| Butter, room temperature | 60g |
Time Required
Preparation time – 15 minutes
Baking time – 40 minutes
Estimated Calories and Yield
Calories / Serve – 160kcal
Total yield – 15-20 biscotti
Equipments:
- Large mixing bowl
- Flour sifter
- Food processor
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Knife for slicing
- Cooling rack
- Measuring cups
Instructions:
Roasting the nuts
- Roast the almonds and pistachios at 160°C for ~ 30-40 minutes.
- Let them cool, grind the almonds into a coarse powder.
- Shell the pistachios and chop them into smaller pieces.
Mixing the Dry Ingredient
- Measure the all-purpose flour, baking soda, baking powder and kosher salt.
- Add them together into a sifter and sift the mixture into a bowl.
Mixing the Wet Ingredients
- Cream the sugar with butter.
- Add the eggs and vanilla essence and mix well.
Forming the Dough
- Combine half of the dry ingredients mixture with the entire wet ingredient mixture in a small amount.
- Next add the ground almond and gently fold it into the batter.
- Fold in pistachios (or roasted almonds) and fold gently.
- Add the remaining dry ingredients mixture to get to form a dough.
- Refrigerate the dough for 15–20 mins
First Round of Baking
- Divide the dough in half.
- On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
- Space them apart, as they will spread a little while baking.
- Bake for 25–30 minutes at 175°C, or until the logs are light golden brown.
- Remove from the oven and let cool for about 10 minutes.
Second Round of Baking
- Using a serrated knife, cut the logs on a diagonal into 3/4-inch thick slices.
- Lay the slices cut-side down on the baking sheet.
- Bake for another 30-40 minutes at 130°C, until the biscotti are crisp.
- Flip them halfway through the second bake for even crisping.
- Transfer the biscotti to a wire rack to cool completely.
- They will harden as they cool.
Biscotti can be stored in an airtight container for weeks, making them perfect for gifting or enjoying over time. Experiment with flavour s and add-ins to create your unique version of this classic Italian treat.
Biscottis are great with espresso, cappuccino as well as in its classic way of consumption with Vin Santo.
My Tips:
- Oil your hands before you work with the dough to stop it from sticking to your hands.
- You can use sunflower oil as a substitute for butter.
- Adding oil instead of butter will result in flatter and thinner biscottis.
- Refrigerate the dough for some time if it is too soft to handle.
- If the mixture seems too dry, you can add another egg or a little milk to bring the dough together.
Troubleshooting Guide:
Crumbly Dough
Trouble – The dough crumbles when you try to shape it into logs.
Shoot It – It’s too dry. Mix in another egg or a little milk to moisten the dough.
Flat Biscotti
Trouble – If your biscotti spread too much and are flat, your dough might have been too wet, or there was too much baking powder.
Shoot It – Ensure accurate measurements for all ingredients.
Hard Biscotti
Trouble – Biscotti are meant to be dry and crisp, but if they’re too hard, they may have been baked too long.
Shoot It – Reduce the second baking time. You can also experiment with the different positioning of the tray inside the oven.
Sticking to the knife
Trouble – If the slices stick to the knife or crumble when cutting, let the logs cool a bit longer before slicing.
Shoot It – A serrated knife helps make cleaner cuts.
Don’t forget to share your results and tag @bake.hows on instagram
