Biscotti with almonds
4 servings
60 minutes
Almond biscotti is a classic Italian cookie that carefully preserves the traditions of Tuscan cuisine. Its name comes from the Latin 'bis' – twice and 'cotto' – baked, as these crunchy slices are baked twice to achieve density and a special aroma. Almonds roasted to a golden hue add nutty depth to the sweetness, while cranberries provide a pleasant tartness. The flavor of biscotti balances between rich sweetness and light spiciness of vanillin, and its crunchy texture makes it an ideal companion for a cup of espresso or dessert wine. They are easy to store, remain fresh for a long time, and pair well with both hot drinks and light liqueurs. This is true gastronomic classic appreciated worldwide.
1
Mix flour with salt, sugar, and baking powder. Separate the yolk of one egg, set the white aside. Beat 3 eggs, the yolk, vanilla, and 1 tablespoon of water separately with a fork.
- Wheat flour: 400 g
- Salt: 1 teaspoon
- Sugar: 200 g
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 4 pieces
- Vanillin: to taste
2
Roast the almonds in a preheated oven at 160 degrees for about 10 minutes until lightly browned. Let cool and chop coarsely.
- Almond: 150 g
3
Pour the egg mixture into the flour and knead a very dense dough by hand, add almonds and cranberries and mix again. Divide the dough into 3 equal parts. Roll into sausages 4 cm thick, place on a baking sheet and brush with the remaining beaten egg white.
- Wheat flour: 400 g
- Chicken egg: 4 pieces
- Almond: 150 g
- Dried cranberries: 50 g
4
Bake at 180 degrees for about 30 minutes until golden brown.
- Wheat flour: 400 g
5
Remove, let cool, and slice diagonally into 1 cm thick pieces, then return to the oven for 10 minutes. Remove and let cool.
