Biscotti with almonds and dried fruits
4 servings
45 minutes
Biscotti with almonds and dried fruits is an Italian classic from Tuscany, known for its crunchy texture and rich flavor. Originally, these twice-baked cookies were created as a long-lasting travel snack for travelers and soldiers. Their unique aroma unfolds through the combination of roasted almonds, sweet apricots, raisins, and fresh lemon zest. A light vanilla note adds special tenderness to the taste. Crunchy and fragrant, they pair perfectly with coffee, tea, or traditional Vin Santo wine. A distinctive feature of biscotti is their ability to maintain freshness and rich flavor for a long time, as well as their versatility: they can be enjoyed as a standalone treat or as a wonderful complement to desserts and drinks. This is a pleasure that connects tradition and modernity in one bite.
1
Mix the sugar well with the eggs, add flour and baking powder. Mix again, then add halved almonds, dried apricots, raisins, and the zest of one lemon.
- Sugar: 225 g
- Chicken egg: 3 pieces
- Wheat flour: 225 g
- Baking powder: 0.5 tablespoon
- Roasted almonds: 100 g
- Dried apricots: 50 g
- Raisin: 50 g
- Lemon: 1 piece
2
Divide the obtained mass into two parts and place them along a baking sheet (previously lined with baking paper) as two sausages as far apart as possible.
3
Bake in a preheated oven at 180 degrees for 20 minutes, then remove from the oven and cut into long pieces, place them on a baking sheet and keep in the oven for another 10-15 minutes.