Biscotti are one of my favorite Italian treats, and they are perfect for mid morning snack soaked in your coffee or milk or as dessert served with ice cream. Biscotti originated in the city of Prata in Italy and the name means "twice-baked". They are very easy to make and you can modify the recipe using other type of nuts and or dry berries.
Ingredients for 2 dozen
2 cups all purpose flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup butter at room temperature
2 eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 cup chocolate chips
1/4 cup toasted almonds
In a bowl mix the flour, baking powder. In a electric mixer beat the butter, sugar and orange zest, vanilla extract and salt until soft and well incorporated. Add the eggs one and beat for 3 minutes and add the flour mix and stir until blended. Stir in the almonds and chocolate chips. The dough should be soft and elastic.
Preheat the oven to 350 F degrees.
Line a baking sheet with parchment paper. On a floured surface, divide the dough into 2 and form rectangles of 1 1/2 inches thick, sprinkle with sugar and place them on the baking sheet and bake until light brown approximately 30 minutes. Remove from the oven and let cool.
On a cutting board, place the rectangles and cut the biscotti diagonally to 1 inch wide slices. Place the biscotti slices side down and bake until golden brown.
Let the cool on a rack and store on a cookie jar.
Ingredients for 2 dozen
2 cups all purpose flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup butter at room temperature
2 eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 cup chocolate chips
1/4 cup toasted almonds
In a bowl mix the flour, baking powder. In a electric mixer beat the butter, sugar and orange zest, vanilla extract and salt until soft and well incorporated. Add the eggs one and beat for 3 minutes and add the flour mix and stir until blended. Stir in the almonds and chocolate chips. The dough should be soft and elastic.
Preheat the oven to 350 F degrees.
Line a baking sheet with parchment paper. On a floured surface, divide the dough into 2 and form rectangles of 1 1/2 inches thick, sprinkle with sugar and place them on the baking sheet and bake until light brown approximately 30 minutes. Remove from the oven and let cool.
On a cutting board, place the rectangles and cut the biscotti diagonally to 1 inch wide slices. Place the biscotti slices side down and bake until golden brown.
Let the cool on a rack and store on a cookie jar.
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