Tuscan Biscotti
12 servings
100 minutes
Tuscan biscotti are Italian cookies with a rich history rooted in medieval Tuscany. These aromatic crunchy slices first appeared as convenient travel provisions, as their double-baking kept them fresh for a long time. The flavor of biscotti is multifaceted: the sweetness of sugar, the tenderness of butter, warm notes of nutmeg, and the citrus freshness of orange zest. Almonds add a slight hardness to the texture, making each crumb rich and crunchy. They are most often served with coffee, Vin Santo wine, or hot chocolate, enjoying every crispy bite. These biscotti perfectly complement the morning ritual or cozy evening tea time, becoming not just a dessert but a true gastronomic journey to the heart of Italy.
1
Whisk the softened butter with sugar until the crystals dissolve.
- Butter: 80 g
- Sugar: 0.5 glass
2
Beat the eggs, add vanilla extract and zest.
- Chicken egg: 2 pieces
- Vanilla extract: 1 teaspoon
- Orange zest: 2 teaspoons
3
In a separate bowl, mix flour, baking powder, nutmeg, and salt.
- Wheat flour: 2.4 glasss
- Baking powder: 1.5 teaspoon
- Nutmeg: 0.1 teaspoon
- Salt: to taste
4
Add flour to the butter mixture, mix well, and add grated almonds.
- Wheat flour: 2.4 glasss
- Grated almonds: 60 g
5
Knead the dough and shape it into a loaf.
6
Place the loaf on a greased baking sheet and bake at 180 degrees for about 25 minutes, until the surface is light brown and the crumb is firm.
7
Place the loaf on a rack, let it cool, then slice it diagonally into pieces about 1 cm thick.
8
Place the slices on a baking sheet in a single layer and bake for about 5-10 minutes.
9
If you want the cookies to be crispy, bake the biscotti on both sides; if soft, then on one side.