Biscotti is an Italian biscuit. In fact, biscotti means "twice-cooked." Biscotti is baked twice to ensure the crispiness of the cookie.
Biscottis taste wonderful with coffee or tea, as they have a less amount of sugar in them.
Servings: about 18 cookies
Ingredients:
2 eggs (room temperature)
1/2 cup unsalted butter (room temperature)
2 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 cup sugar
1 teaspoon vanilla extract
a pinch of salt
1/4 teaspoon of cinnamon or cardamom powder
Instructions:
Preheat your oven to 325 F (165º C).
In a large bowl, cream together the butter and sugar with an electric hand beater or stand mixer until light and fluffy.
Whisk in the eggs vigorously one at a time, then add in the vanilla extract.
In a medium bowl, combine your flour, baking powder, cinnamon/cardamom powder, and salt.
Gradually fold your flour mixture into your butter mixture.
Fold until all the flour is incorporated and your batter is almost a dough. It should be very soft.
Cover your dough and chill in the refrigerator for 15 minutes.
After your dough has chilled, transfer the dough onto a floured surface.
Divide the dough into 3 equal parts. Roll each portion into a log with a 1 1/2 inch diameter.
Place your logs onto a baking sheet about 3 inches or so apart.
Bake the logs for 40 minutes until slightly browned.
Let the logs cool for about 5-10 minutes, but keep them warm.
Turn the logs horizontal and cut vertically. The slices should be about 1/2 an inch thick.
Place the slices back on the baking sheet and put them back in the oven for 5 minutes.
After 5 minutes, take the tray out and flip over all of the half-baked biscotti. Put the biscotti back into the oven for another 5 minutes.
After the biscotti has baked, let it cool for 30 minutes.
The biscotti can be stored at room temperature for 3 days, or frozen in an airtight container for up to 2 months.
Notes:
If you prefer crunchier biscotti, bake the biscotti for up to 5 minutes more when you bake the slices.
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