Italian style Biscotti

Italian style Biscotti
Italian style Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large eggs

  • 2/3

    cup sugar

  • 1/2

    tsp baking powder

  • 1/2

    tsp salt

  • 1

    tsp vanilla

  • 2

    cups unbleached all purpose flour

  • Classic Option

  • 2

    tsp almond extract

  • 1

    tbsp aniseed

  • 1

    cup chopped almonds toasted

  • Cranberry Orange

  • 2

    tbsp orange juice

  • 1

    tbsp orange zest

  • 1

    cup dried cranberries

  • 1

    cup walnuts toasted

Directions

Preheat oven to 350 degrees F. Lightly grease or line with parchment paper 18x13 inch baking sheet. Beat eggs, sugar, baking powder, salt and vanilla in bowl until creamy looking and as thick as pancake batter. Lower mixer speed and add flour beating gently until well mixed. Transfer dough to prepared baking sheet and shape it into a rough log about 14 inches long, 2 1/2 inches wide and 3/4 inch thick. Smooth the top of the log with a wet dough scraper. Bake for 25 minutes. Remove from oven and let cool on a rack for 5 to 25 minutes. Five minutes before cutting use a spray bottle of room temperature water to lightly but thoroughly spritz the log making sure to cover the sides and the top. Softening the crust just a little makes it easier to slice. Reduce the oven temperature to 325 degrees F. Wait another 5 minutes and cut the biscotti into 1/2 to 3/4 slices. How thick you slice depends upon whether you added chunky ingredients like nuts, chocolate chips fruit etc. Set the biscotti slices upright on prepared baking sheet and bake 25 minutes. Remove and cool before storing in airtight container.

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