Recipe for biscotti
Recipe for the delightful Italian cookie: Biscotti, which includes almonds and lemon zest among other ingredients. The cookie is known for being hard and becoming wonderfully delicious when dipped in coffee/espresso.
We have the recipe from the book “Cookies,” where the author Louisa Lorang writes the following about the recipe:
“Biscotti is always good. And here you get a delightful large batch, so you always have some to place on the saucer with your espresso or to dip in your liqueur. The cookies can keep for a long time if you make sure to cool them completely before packing them in an airtight cookie tin.”
The recipe yields between 80-100 pieces.
Equipment
- Oven
- Bowl
- Baking Tray
- Baking Paper
- Brush
- Knife
Ingredients
- 250 gram Sugar
- 250 gram Wheat Flour
- 1 pinch Salt
- 4.8 gram Baking Soda
- Lemon Zest finely grated - from 1 organic lemon
- 2 pcs. Egg large
- 150 gram Almonds
- 50 gram Pistachios salted
For brushing
- 1 pcs. Egg
- Water a bit - cold
Instructions
- Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan). Mix sugar, flour, salt, baking powder, and grated lemon zest together. Lightly beat the eggs with a fork and stir them into the flour mixture. Combine the dough and fold in the almonds and pistachios. Roll the dough into thumb-thick logs and place them on baking trays lined with parchment paper. There can be a maximum of two logs per tray as the dough spreads a lot. Bake the cookies in the oven for about 20 minutes until the dough is set. Take them out and let them cool slightly before brushing with beaten egg and water. Reduce the oven temperature to 150 degrees Celsius (302 degrees Fahrenheit) (fan). Cut the logs into slices about 2 cm thick. Spread them out on the baking trays and bake them crispy and hard in the oven for about 20 minutes. Take them out and let them cool completely.
Notes
TIP: You can easily use only almonds if you prefer, just make sure you don’t skimp on the quantity.