Biscotti
8 servings
90 minutes
The word "biscotti" means "twice baked": first, loaves of rich dough are baked, then they are cut and dried. In this form, the cookies can be stored for up to 4 months. Biscotti are eaten soaked in drinks. Italians and Spaniards prefer dessert wine, and Americans prefer coffee, but biscotti do not lose out from being next to milk, cocoa or even compote.
1
Prepare the necessary ingredients.
2
Place softened butter in the mixer bowl.
- Butter: 60 g
3
Add eggs and vanilla to the butter. Whisk everything together.
- Chicken egg: 2 pieces
- Vanilla extract: 1 teaspoon
4
Sift the flour into another bowl and mix it with sugar, baking powder, salt, and nuts.
- Wheat flour: 260 g
- Sugar: 150 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
- Almond: 100 g
5
Make a well in the dry mass and pour the egg mixture into it, mixing with a spatula.
- Chicken egg: 2 pieces
6
Then place the dough on the table and knead it; you can add a little more flour if needed. Let it rest for 15 minutes.
- Wheat flour: 260 g
7
Divide the dough into two equal parts and shape them into two sticks about 30 cm long. Place them on a baking sheet lined with parchment, pressing slightly to flatten. Bake in a preheated oven at 180 degrees for 25 minutes.
8
Remove the bars from the oven and let them cool for about 15 minutes.
9
Lower the oven temperature to 150 degrees. Use a bread knife to cut the loaves at an angle into slices 1 cm thick. Transfer to a baking sheet and send to the oven for 15 minutes.
10
Then flip each crouton and bake for another 15 minutes.