This classic needs no introduction. Simple and delicious — crisp, dense Tuscan cookies. You can vary the filling: traditionally almonds, or almonds with cranberries, pistachios, hazelnuts with dates, walnuts with black or allspice pepper, or even dried fruit, nuts, or chocolate. The base is baked as a loaf, sliced, and then baked again.
- 200 g flour
- 100 g of sugar
- 1/2 tsp. baking powder
- pinch of salt
- 1/2 vanilla pod (or bag of vanilla sugar)
- 25 g dried cranberries
- 75 g almonds
- 2 eggs
In a large bowl, combine flour, sugar, baking powder, and salt. Lightly toast the almonds, let them cool, and chop coarsely.
In a small bowl, beat the eggs (reserve one egg white for brushing) with 20 ml water. Split the vanilla pod, scrape out the seeds, and whisk them into the eggs. Pour the mixture into the flour and knead the dough by hand. Add the almonds and cranberries.
Shape the dough into 2 logs. Brush with the reserved egg white.
Preheat the oven to 180 °C (355 °F), line a baking tray with parchment, and bake the logs for 30 minutes. Remove and let cool. Slice diagonally into 1 cm thick cookies (or a little thinner). Place back on the tray and bake for another 10 minutes. Let cool completely.
If, by chance, you don’t eat them all right away, store the biscotti in a sealed glass jar.
In a large bowl, combine flour, sugar, baking powder, and salt. Lightly toast the almonds, let them cool, and chop coarsely.
In a small bowl, beat the eggs (reserve one egg white for brushing) with 20 ml water. Split the vanilla pod, scrape out the seeds, and whisk them into the eggs. Pour the mixture into the flour and knead the dough by hand. Add the almonds and cranberries.
Shape the dough into 2 logs. Brush with the reserved egg white.
Preheat the oven to 180 °C (355 °F), line a baking tray with parchment, and bake the logs for 30 minutes. Remove and let cool. Slice diagonally into 1 cm thick cookies (or a little thinner). Place back on the tray and bake for another 10 minutes. Let cool completely.
If, by chance, you don’t eat them all right away, store the biscotti in a sealed glass jar.
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