My Favorite Italian Biscotti
I found this recipe on Pinterest a few years ago, and it quickly became my favorite Italian Biscotti recipe. I tried to find the original blog but it seems that it no longer exists.
Biscotti in Italian means twice baked. They are cookies that are first baked into a log, then sliced, toasted, and baked again.
My Favorite Italian Biscotti Recipe
My Favorite Italian BiscottiCourse: Breakfast
“Cantucci” Traditional Tuscan Biscotti
3 1/2 cups all-purpose flour
*1 teaspoon baking powder
Pinch of salt
2 1/4 cups granulated sugar
2 teaspoons honey
1 teaspoon each: almond and vanilla extract
1 cup almonds sliced
- Sift together the flour, baking powder, and salt.
- Beat together the sugar and eggs until the mixture is pale in color. Add the honey, almond, and vanilla extract and combine. Stir in half the flour mixture, stopping just when the flour is almost all incorporated. Stir in the remaining flour mixture until just incorporated.
- Add the sliced almonds and mix them into the dough. Divide the dough and place on a piece of plastic wrap, turn out half the dough, wrap and refrigerate for one hour (or freeze for 30 mins). Repeat with the remaining dough.
- Preheat the oven to 350ºF and line two baking sheets with parchment paper*. Remove the dough from the refrigerator and divide each into two equal pieces. Roll each piece on a lightly floured surface, 1-inch high and 10-12 inches long. Place two pieces on each baking sheet and bake for 20-25 minutes.
- Remove from the oven and turn the temperature to 250ºF. Cool for 10 minutes, then slice the logs into 1-inch thick cookies, cut straight or at an angle. Lay the cookies flat onto the baking sheets and put them back in the oven for 20 minutes to dry the cookies out.
- Once your cookies are cooled, store them in an airtight container or ziplock storage bag.
- Biscotti will keep for 3 weeks.
- *Can also be made with gluten-free flour blends. Just watch the baking time may vary.
- **silicone mats are not recommended