Recipe: Easy Homemade Biscotti

Friday, June 19, 2009


As I mentioned earlier this week, I took a cooking class while in Tuscany last week. And, boy, has it got my head spinning. How will I ever buy dried pasta again? Or pluck a loaf of Focaccia bread from the grocery shelves again? Ok, it will have to be done from time to time but I am definitely inspired to make it from scratch when time allows it!
My sous chef, John, making crepes

I've never been a huge fan of biscotti until we made this one last week. Now I can't get it off my mind. The one we learned to make was so tasty and easy to make. What I like is that you can make it soft or crunchy depending on how you make it... are you ready?

Homemade Biscotti

1 C Flour (250 grams)
3/4 C Sugar, no leveled more of a heaping mound (200 grams)
2 Eggs
1/2 C Almonds, roughly chopped
1 t Baking Powder
1.5 T Butter
1 t Vanilla
Pinch of Salt

Preheat oven to 350 degrees.

Place the flour on a flat clean surface with sugar and pinch of salt. Mix well and form a mound with a well in the middle.

Break the 2 eggs into the well and add the vanilla. Work the dough from the outside in and knead until it forms a smooth springy consistency.  Work in the almonds along with the baking powder.

Roll out into 3 long rolls and space out on a buttered baking sheet. Place into the oven for 30 minutes. Then remove and slice each roll into slices. 

*If you want softer biscotti then just allow the slices to cool completely before storing.

*For crunchy biscotti (that you'll want to dunk into coffee or sweet dessert wine) you will take the slices (uncooled) and bake for 30 more minutes, turn them over once and bake for 5 minutes more.

Cool completely and store in an airtight container.


**Don't forget to enter my giveaway - and if you're in the giveaway mood check out this one too!

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