Almond Biscotti
12 servings
105 minutes
Almond biscotti is a classic Italian cookie known for its crunchy texture and rich nutty flavor. The history of biscotti dates back to the Roman Empire when they were popular for their longevity. In this recipe, almonds and white chocolate create a refined blend of sweetness and mild bitterness. Biscotti are baked twice, making them perfect for dipping in coffee or dessert wine. In Italy, they are served with morning espresso or an evening glass of Vin Santo. This cookie is not only a delicious treat but also part of a culinary tradition that brings people together over a cup of aromatic drink.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 150 g
2
Sift the flour, baking powder, and salt.
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
3
Mix with the egg mixture.
4
Add any nuts and chocolate (I took almonds and white chocolate).
- Nuts: 100 g
- White chocolate: 50 g
5
Mix everything.
6
Divide the dough into 2 pieces.
7
Bake at a low temperature of 150 degrees for 30-40 minutes. The cookies should be baked but not darkened!!!
8
Cool on a rack.
9
Cut into pieces 1–1.5 cm thick.
10
Spread on a baking sheet and continue drying at an even lower temperature of about 130 degrees for another 30-40 minutes.
11
Cool the baked cookies on a rack.
