How to Make Biscotti
- Place the rack in a center position. Heat the oven to 350 degrees F. Line a baking sheet with a parchment paper.
- Add all-purpose flour, sugar, baking soda, salt and almonds in a large bowl. Stir to combine the ingredients properly.
- Whisk the eggs, olive oil, lemon zest, vanilla extract, melted butter and salt thoroughly.
- Now make a well in the center of the dry ingredients. Pour the egg mixture in the centre. Now mix both the mixtures to combine until rough dough is formed.
- Place the dough onto a work surface. Knead the dough until the dough is firm and well-together. Add extra flour only if necessary.
- Now form the dough into a long, thick rectangular shape. Cut it in half. Make sure the shape is 1 inch thick, 2 inches wide and 12 inches long.
- Brush them with the olive oil and place them onto the cookie sheet. Lightly press with the fingers to flatten them a bit.
- Bake for 20 to 25 minutes until the dough is firm and slightly brown.
- Remove the baking tray from the oven. Lower the temperature to 300 degrees F.
- Now cool the cookies on a cooling rack for 15 minutes.
- Place the cookies to a cutting board. Using the knife, cut the sides of the cookies in such a way that it forms the biscotti shape.
- Place them back on the cookie sheet. And cook for 15 minutes.
- Now turn the cookie to the other side. And cook for 15 minutes more.
- Take the cooked biscotti out of the oven. Cool them on the cooling rack to room temperature.
- Season it with grated orange. Serve the delicious biscotti with coffee or tea. And enjoy!
- In Italian, the word “biscotti” means “one biscuit” or “a cookie”.
- Biscotti also refer to the original concept of twice-baking bread, as “bis” means twice and “cotto” means baked.
The first recipe of Biscotti was prepared by Amadio Baldanzi in the 18th century. The recipe is in a manuscript form that is preserved in a museum in the town of Prato.