Biscotti are traditional Italian almond cookies that have delighted taste buds for centuries. These delightful treats are twice-baked, resulting in a crisp and crunchy texture that pairs perfectly with a cup of coffee or tea.
We all know I am a coffee person. I drink it morning, noon, and night if I could (and I have). I know other coffee drinkers can relate with me when it comes to their morning coffee rituals. That first sip of coffee in the morning is heaven. And what makes it even better is when I have something sweet to go along with it.
Going with the traditional coffee traditions, nothing beats biscotti with your coffee. Homemade biscotti has a crispy, crunchy, mild sweet flavor. Not the jaw breaking commercial biscotti that you find in the stores. It can be a little daunting and intimidating to make at first but it’s really not that bad! And once you master a classic biscotti recipe, you can try your hand at other flavors.
Tips for Making Classic Biscotti
Biscotti, the iconic Italian almond cookies, are a delightful treat loved by many. To achieve the perfect balance of crunchiness and flavor, follow these essential tips that will help you become a biscotti-baking maestro:
Use Quality Ingredients: Since biscotti recipes are relatively simple, the quality of ingredients plays a significant role in the final outcome. Choose fresh, high-quality almonds, pure vanilla extract, and organic eggs for the best results.
Toast Almonds for Enhanced Flavor: To bring out the full nutty flavor of the almonds, toast them lightly before adding them to the dough. Spread the almonds in a single layer on a baking sheet and toast in the oven at 350°F (175°C) for 8-10 minutes, or until they become fragrant and slightly golden.
Master the Double-Baking Technique: The hallmark of biscotti is the double-baking process that gives them their characteristic crunch. After the first bake, let the biscotti cool slightly before slicing them. Then, bake them again to achieve the desired crispy texture.
Don’t Overbake: While you want your biscotti to be crispy, avoid overbaking them, as they can become too hard and difficult to bite into. Keep a close eye on the second bake and remove the biscotti from the oven as soon as they are dry and lightly golden.
Cool Thoroughly: Allow the biscotti to cool completely on a wire rack after the second bake. This will help them firm up and achieve the ideal texture. If you want them to be extra crispy, you can leave them out overnight to continue drying.
Experiment with Flavors: While traditional almond biscotti are delicious, don’t be afraid to get creative and experiment with different flavors. Try adding ingredients like chocolate chips, dried fruits, citrus zest, or spices like cinnamon or anise for exciting variations.
Store Properly: To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature. They can last for several weeks if properly stored. If you live in a humid climate, you can extend their shelf life by storing them in the refrigerator or freezer.
Perfect Pairings: Biscotti are delightful on their own, but they truly shine when paired with a hot beverage. Enjoy them dipped in coffee or tea for a traditional Italian experience.
Classic Biscotti Recipe
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 1/4 cup all-purpose flour
- 3 eggs
- 1 tbs baking powder
- 1 tbs anise extract
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.