Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.
These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds for anything you fancy. I have also included vegan alternatives.
Makes around 20 pieces
- 1 large egg
- 100 g (½ c) raw cane (turbinado) sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 125 g (¾ c and 1 1/3 tablespoons) plain (all-purpose) flour, more if needed
- ½ teaspoon baking powder
- 1 pinch salt
- 100 g whole almonds, very lightly roasted
- 50 g (1.75 oz) dark (bitter/semi-sweet) chocolate*, melted as needed (optional)
* To make the biscotti vegan use 1 tablespoon ground linseed (flaxseed meal), whisked with 3 tablespoons water until thick for the egg, and use vegan-friendly chocolate
1. Preheat oven to 180°C (350°F) and line a baking tray (sheet/pan) with parchment paper.
2. In a bowl, beat together the egg and sugar until thick, light and creamy. Stir in vanilla and almond extract.
3. Sift the flour, baking powder and salt in a bowl, and then stir in the nuts.
4. Add the egg mixture to the flour/nuts and mix until a soft, but not sticky dough forms. Add additional flour as necessary.
5. Place the dough onto a lightly floured work surface and shape into a 30 x 3.75 cm (12 x 1.5 inch) log.
6. Transfer the log onto the prepared tray (sheet/pan). Bake in the middle of the preheated oven for 20-25 minutes.
7. Carefully transfer log onto a wire rack and allow to cool for 5-10 minutes.
8. With a serrated knife cut 1 cm (3/8 inch) diagonal pieces off and place cut side down onto the prepared baking tray (sheet/pan).
9. Bake for an additional 15 minutes, turning half way, or until golden. Transfer to a wire rack to cool.
10. Once cool, dip the bottom side of the biscotti into the chocolate and set it onto a piece of greaseproof (wax) paper until set. Enjoy!