Crispy, aromatic, and perfectly balanced – these biscotti will make a wonderful addition to your morning coffee or tea. Their key feature is double baking, which gives them a unique texture. Personal favorites are pistachio and almond, though you can experiment with fillings by adding cranberries, lemon zest, or even raisins.
In a large bowl, mix the flour, sugar, salt, and baking powder. Separate one egg into white and yolk, setting the white aside for later. In another bowl, whisk three eggs together with the yolk, add vanilla, and one tablespoon of water. Toast the nuts in a pan or oven, let them cool, and chop them slightly.
Add the egg mixture to the dry ingredients and knead into a dense dough. Mix in the nuts, cranberries, or lemon zest, and knead again until well combined. Divide the dough into three equal parts, then shape each into a log about 4 cm in diameter on a floured surface. Place them on a greased and lightly floured baking sheet, leaving 8-10 cm of space between them.
Whisk the reserved egg white and brush it over the logs. Preheat the oven to 180°C and bake for 30-35 minutes until golden. Remove from the oven and let them cool. Once cooled, slice into pieces about 1 cm thick. Arrange the biscotti slices back on the baking sheet and bake for another 10 minutes until they become crispy.
Allow the biscotti to cool completely – and they’re ready to enjoy! They store well in an airtight container, staying delicious and aromatic for weeks.
In a large bowl, mix the flour, sugar, salt, and baking powder. Separate one egg into white and yolk, setting the white aside for later. In another bowl, whisk three eggs together with the yolk, add vanilla, and one tablespoon of water. Toast the nuts in a pan or oven, let them cool, and chop them slightly.
Add the egg mixture to the dry ingredients and knead into a dense dough. Mix in the nuts, cranberries, or lemon zest, and knead again until well combined. Divide the dough into three equal parts, then shape each into a log about 4 cm in diameter on a floured surface. Place them on a greased and lightly floured baking sheet, leaving 8-10 cm of space between them.
Whisk the reserved egg white and brush it over the logs. Preheat the oven to 180°C and bake for 30-35 minutes until golden. Remove from the oven and let them cool. Once cooled, slice into pieces about 1 cm thick. Arrange the biscotti slices back on the baking sheet and bake for another 10 minutes until they become crispy.
Allow the biscotti to cool completely – and they’re ready to enjoy! They store well in an airtight container, staying delicious and aromatic for weeks.
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