Biscotti are long, thick twice baked cookies originally from Italy. Because the cookies are baked twice, they are crunchy and crisp. Traditionally biscotti are almond flavored, but modern versions of biscotti have many flavors and include dried fruits and nuts too. Biscotti are served with coffee, tea or hot cocoa, in which they are dunked to soften them. Check out my savoury caraway cheddar biscotti.
This American style biscotti is not quite hard like the traditional Italian biscotti. If you have never tired biscotti before, this recipe is the one to start with. It's an easy and foolproof recipe. You can keep it plain or try different variations by adding dried fruits, nuts or any chips. Biscotti can be stored in airtight container for weeks, but I'm sure it won't last that long! I enjoyed them with a cup of peach green tea. Now let's see how to make these vanilla biscotti.
VANILLA BISCOTTI RECIPE
{ American-style vanilla biscotti }Recipe Source ~ King Arthur Flour
Yields 20-25 biscotti
Ingredients:
85 g unsalted butter, at room temperature
2/3 cup granulated sugar
2 ½ tsp vanilla extract
¼ tsp almond extract
2 large eggs
2 cup all-purpose flour / maida
1 ½ tsp baking powder
½ tsp salt
Method:
1. Preheat the oven to 180°C | 350°F. Line a large baking tray with parchment paper.
2. In a large mixing bowl, beat butter, sugar, vanilla extract, almond extract until the mixture is smooth and creamy.
3. Add the eggs one by one and beat again till the mixture is smooth. Sift the flour, baking powder and salt and add to the batter.
4. Beat on low speed until everything comes together to form a sticky dough. Divide the dough in half and place the dough in the baking tray.
5. Lightly wet your hands and shape the dough into two 9 x 2-inch logs of ¾-inch thickness. Smooth the tops and sides of the dough.
6. Bake for about 25 minutes or until the dough starts to turn brown around the edges. Remove from the oven and cool for 10-15 minutes.
7. Lightly spray the dough with water. Using a sharp knife, cut the dough into ¾-inch thick pieces. Place the biscotti upright on the baking tray.
8. Bake at 160°C | 325°F for 25 to 30 minutes or until they turn golden. Transfer to a wire rack and allow to cool.
Notes and Tips
- Spraying the baked dough with water reduces the crumbling while slicing them.
- Slice the biscotti only after it has cooled down. If you cut them while it's soft, it will crumble.
- You can add dried fruits, nuts or chocolate chips to the dough.
