Classic Biscotti
These are the most delicious classic biscotti recipe i’ve ever made. The biscotti are crunchy and full of flavours, mixture of cranberries and almonds, which are my favorite tasty two ingredients i love. Those biscotti cookies twice-baked and thats what the word biscotti means in italian, twice baked. I started my morning with a coffee and biscotti, i just can’t stop eating these delicious cookies, once you taste you addicted it, they are perfect and easy to make and i’m sure you’ll love it as well. Biscotti cookies known also as Cantucci, and the classic one made with almonds but i added dried cranberries and raisins.
How easy to make classic biscotti Recipe?
It is so easy to make Biscotti with simple ingredients available almost in any home. You’ll need the following ingredients to make:
- All purpose flour
- Sugar
- Baking powder
- Vegetable oil or butter
- Eggs
- Almonds
- and flavourings such as nutmeg, almond extract or lemon zest
Just mix the dry ingredients together, and add vegetable oil or melted butter with eggs, knead with hands until crumbly cookie dough. Gather dough and divide into half, shape as a loaves. and Bake it (Full instructions below).
Tips for a successful Biscotti?
Don’t worry biscotti baker, i’m pretty sure the recipe will work for you as it worked with me. it is so simple but you have to follow the steps to get a successful biscotti.
- Make sure to add the perfect amount of flour, use a measuring cup or weigh it.
- Use 2 large eggs.
- Don’t over knead the dough, normal biscotti dough is crumbly, but cohesive when you hold by hand.
- At the first baking of biscotti, let it cool before slicing.
- Brush biscotti with an egg wash, the substitute is heavy cream.
- Use a sharp knife to cut biscotti slices.
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Biscotti
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 Teaspoon lemon zest
- 1/4 cup vegetable oil or melted butter
- 2 eggs
- 1 Teaspoon almond extract
- 1/2 cup almonds
- 1/2 cup dry cranberries and raisins
For egg wash
- 1 egg
- 1 Teaspoon water or milk
Instructions
- In a large bowl place dried ingredients, flour, sugar, baking powder, salt and nutmeg. Give it a quick mix.
- Add liquids ingredients, vegetable oil and egg mix together. Use hands to combined, until crumbly but cohesive cookie dough. Add almonds and cranberries, give it a light knead to incorporate.
- In a surface, place the dough and incorporate the nuts and make it a bit more cohesive.
- Divide into half, and form into two rectangles loaves.
- Transfer to a baking sheet covered with parchment paper.
- Brush with an egg wash.
- Bake in preheated oven 180°c/365f for 30 minutes.
- Cool biscotti at room temperature for 20 minutes.
- Slide biscotti into one inch thick pieces.
- Lay flat biscotti in a baking sheet, bake in preheated oven 160C/ 325 F for 20 minutes or until golden and completely dry. Remove from the oven and leave to cool before serving.
- Enjoy!
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