Biscotti with nuts and dried fruits
12 servings
60 minutes
Biscotti with nuts and dried fruits is a traditional Italian cookie from the Tuscany region. Its name comes from the Latin 'biscotus', meaning 'twice baked', which explains its crunchy texture. In this recipe, nuts and dried fruits add a special depth of flavor: the sweetness of apricots and dates combines with the subtle nutty aroma of pistachios and almonds, while lemon zest adds a refreshing note. Biscotti is perfect for morning coffee or evening wine as its dense structure pairs well with drinks, softening in them. This cookie is often associated with cozy Italian cafes and home warmth, making it not just a treat but a true cultural symbol.
1
Mix the sifted flour with sugar and baking powder. Gradually add lightly beaten eggs to the flour. Knead an elastic, pliable dough, adding finely chopped apricots, dates, nuts, and zest.
- Wheat flour: 250 g
- Sugar: 200 g
- Baking powder: 0.5 tablespoon
- Chicken egg: 3 pieces
- Dried apricots: 50 g
- Dates: 50 g
- Pistachios: 50 g
- Blanched almonds: 50 g
- Lemon zest: 1 piece
2
Form two identical slightly flattened loaves about 20 cm long from the dough. Place on greased trays and bake in the oven at 180 degrees for 20-25 minutes.
3
Cool down without removing from the tray.
4
Cut the cooled loaves diagonally into about 10 pieces, each 1 cm thick. Place the slices on baking sheets and return to the oven for 10-15 minutes, flipping once during baking.
5
Leave the baked biscotti to cool on the trays.