Biscotti are probably the most famous Italian cookie. Our biscotti recipe is easy and made with simple ingredients.You'll get beautiful, crunchy, and nutty biscotti, perfect to dip in sweet wine or to eat on their own.We show you how to make 3 types of biscotti: one with almond and hazelnuts, one with dark chocolate chips and cranberries, and another dipped in dark chocolate.
Preheat the oven to 340F or 170C. In a bowl, add the wet ingredients together. Whisk well, until all the ingredients come together into a smooth liquid.
Now add the flavouring ingredients and mix them with the liquid with a spoon. For example:If you use almonds, add them, whole, and with the peelon. With a spatula, incorporate them into the liquid.Same for hazelnuts or pistachios. You can combine one or more nuts.If you use darkchocolatechips, or dried fruit like cranberries is the same process. Add those to the bowl with the wet ingredients and mix them in with a spoon.TIP: make sure to follow our quantities. If you put too many nuts or other flavourings, the dough won't be able to hold them in and it will fall apart while shaping it.
Add the dry ingredients (flour and baking powder) and with a spatula mix together until you have a thick paste/dough.
Transfer the dough to a lightly dusted worktop and knead with your hands for just a minute. You want to get to a compact dough ball without over-kneading.Over-kneading will ruin the texture of the biscotti, making them less crunchy and harder to chew. Knead as little as possible and they'll be crunchy and friable.
Cut the dough into two parts, and shape each part into a long, flat, snake-like stripe.
Bake at 340F or 170C for 25 minutes. Then take them out of the oven and let them cool down on the tray for 20 minutes.
With a serrated knife (bread knife) cut the snake diagonally, into 1.5 - 2 inches (4 to 5 cm) long biscotti.The snakes need to have cooled down for 20 minutes or they'll fall apart when you cut them.
Place the biscotti on the same baking tray, with the cut side facing down, and bake for 10 more minutes, or until golden. The second baking will make them crisp and tasty.Fun Fact: in the Italian language, the word biscotti literally means "cooked twice" from "bis" (twice) and "cotti" (cooked).
Let cool down, transfer on a serving plate, and enjoy them as they are, or dipped in Italian sweet wine.