Learn how to make biscotti with my tried and tested recipe. This Biscotti as based on the traditional hard cookies from Italy however my recipe results in a crunchy cookie that will not break your teeth.
2⅓cup(Australian 2 cups/300grams) all purpose plain flour( (all purpose))
1cup(200grams) superfine (castor) sugar
1tablespoonlemon zest(from 1 large lemon)
⅓cup(85grams) unsalted butter(melted and cooled)
Preheat oven to 350°F/180°C.
Spread almonds onto baking tray and toast in the oven for 10-12 minutes. Allow to cool.
Leave the oven on. Line a large baking tray or two smaller baking trays with non-stick baking paper.
Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
Make a well in the centre of the dry ingredients.
Break the eggs into the well and add honey, vanilla and melted, cooled butter
Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
As the mixture starts to come together add the almonds.
Turn out onto a lightly floured surface and knead lightly.
The mixture will be sticky and can be refrigerated for 30 minutes to make the dough easier to handle. Otherwise you can go right onto the next step.
Divide the dough into four equal portions.
Roll each portion into a 12in/ 30cm log. There are a lot of almonds: if the nuts pop out just poke them back in a smooth the dough over.
Place logs onto lined baking tray and, this is optional, with a wet hand smooth the surface of the dough.
Bake 25 minutes until browned.
Removed from the oven and cool on baking trays for 10 minutes.
Reduce oven to 300°F/150°C.
While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.
Arrange cut side up, onto lined baking trays and return to the oven for 10-15 minutes.
Cool on a wire rack and store in an airtight container.
Almond v dough ratio
This recipe has a high almond v dough ratio. When rolling the dough, it may seem as though there is not enough dough - there is! Poke the almonds back into the dough and smooth over. If you don't like lots of almonds, just cut back the quantity.
Size of biscotti
The size of these biscotti are the traditional small cantuccini that you will find in Italy. By dividing the dough into four and proceeding as per the recipe, you will get 80 biscotti. If you prefer larger biscotti that is up to you how you roll and cut them.
Tips for success
Always toast nuts. This applies to any recipe where you use nuts. Toasted have much more flavour.
Don’t overknead. Gently form and press together into a dough.
This dough is meant to be sticky. Don’t add more flour!
Allow room for spreading otherwise the logs will stick together.
Cut while warm.
The main key is in the second baking. Too little and your biscotto will be soft. Too much and your biscotto will be too hard. I have found good results at 10-12 minutes. When removed from the oven the cookies will be a little soft but will harden on cooling. In fact, storing for a day or two in an airtight container will improve the crunch even more.
How to cut biscotti easily
Cut while still warm.
Use a sharp serrated knife.
Make a little cut using a sawing motion
Then press the knife down firmly and sharply in one motion.