Hi all! Today I have for you a quick recipe for traditional Italian Biscotti. Biscotti, if you’re not familiar with them, are twice-baked cookies originating in the Italian city of Prato (it’s near Florence). The cookies are often oblong shaped, and contain almonds, dried fruit, and some sort of citrus zest. They are made dry and crunchy by cutting the log of baked dough into slices and baking it again at a lower temperature. Traditionally, biscotti is served alongside coffee or tea, and by nature is not supposed to be too sweet, as to avoid offsetting its accompanying beverage. Today, however, bakeries are tending to shift towards a more buttery, rich, and sweet biscotti (often covered in chocolate) that is more dessert-like.
The recipe I have for you today is a more traditional biscotti – only relying on the sweetness from dried fruit, and the perfect level of crunchy-crumbliness from the richness of whole eggs. There is no butter or oil in the recipe, making the cookie perfect to satisfy your sweet-tooth in the morning, midday, or even after dinner when preparing for the richness that comes with the holidays. Also, this recipe is easily adaptable! If you would like the cookie to be richer, add in up to 1 cup of sugar, or even dip them in chocolate when they’re done. You can also add nuts, and chocolate chips, or experiment with different extracts. I’ve made this recipe 3 times, and each time I differ the filling. Have fun with it!
Traditional Cranberry Biscotti
This biscotti is lighter and simpler than its bakery-counterparts, relying on a traditional Italian method. Serve it as a light sweet snack alongside a warm beverage.
3 large eggs
1 teaspoon vanilla extract (or almond, coffee, raspberry, etc.)
zest of 1 whole orange (OPTIONAL)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup dried cranberries (or any mixture, such as raisins, apricots, almonds, chocolate chips)
Preheat oven to 300 degrees.
In a small bowl, mix the eggs, and extract. In a larger bowl, mix the remaining ingredients except the nuts. Stir the wet mixture into the dry, using a spoon first and then using your hands. The dough will be VERY sticky and tacky. Stir in the dried fruit.
Flouring your hands and working surface, roll half of the dough into a 12-inch flat log. Place it on a baking sheet lined with parchment, sprayed foil, or a silicone mat. Repeat with the remaining dough. You can put both logs on the same sheet.
Bake in the center position of the oven for about 50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees.
Use a serrated knife to slice the logs into 1/2-inch thick slices. Return the slices to the baking sheet and bake for another 25 to 30 minutes, until golden brown and almost crisp. Transfer to cooling racks and let cool completely. Store in an airtight container.
Makes 4 dozen biscotti
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