Biscotti are traditional Italian cookies that are baked twice, giving them a crisp texture and long-lasting freshness. The perfect companion for morning coffee or evening tea.
The use of various additives such as nuts, dried fruit or chocolate makes each piece of biscotti unique in flavor, offering an endless field for culinary experimentation.
⏱ Cooking time — 2 hours and 20 minutes overall. Includes 20 minutes of preparation and cooking + 2 hours unattended
🔪 Ingredients
For ~24 biscotti:
- 360 g (12 ⅔ oz) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 200 g (7 oz) sugar
- 120 g (4 ¼ oz) unsalted butter
- 50 g (¼ cup) olive oil (or other vegetable oil)
- 3 eggs
- 1 orange (zest)
- 100 g (3 ½ oz) dried cranberries
- 50 g (1 ¾ oz) almonds
- 50 g (1 ¾ oz) hazelnuts
- 1-2 tsp. vanilla extract
🥣 Directions
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Preparing the dough
Mix 200 g (7 oz) of sugar with the softened unsalted butter and rub together.
Add 50 g (¼ cup) of olive oil and beat together with a whisk.
One by one, add the 3 eggs without shells, mixing well each time.
Adding ingredients
Grate the zest of one orange.
Add the nuts and cranberries.
Sift 360 g (12 ⅔ oz) of all-purpose flour and 1 tsp. of baking powder into the dough, add 1 tsp. of salt and mix.
Forming blanks
Cover the dough with cling film and place in the refrigerator for 1 hour.
Take the dough out of the refrigerator and divide into 2 portions.
Sprinkle the work surface, dough and hands with flour.
Take half of the dough and roll into a thick sausage, set aside.
Roll out the other half of the dough in the same way.
First baking step
Transfer the pieces to a baking tray and shape them into bars about 30 cm (11,8 inches) long and 5-7 cm (2-2,7 inches) wide.
Bake in a preheated oven at 180 °C (350 °F) for 30 minutes, remove and cool.
Second baking step
When the pieces have cooled, carefully cut them into diagonal slices about 2 cm (0,8 inches) thick. Arrange the slices on a baking tray and bake again for another 10 minutes.
After 10 minutes, remove from the oven, turn each slice over and bake for another 5-10 minutes.
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Biscotti
Biscotti are traditional Italian cookies that are baked twice, giving them a crisp texture and long-lasting freshness. The perfect companion for morning coffee or evening tea.
- 360 g all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 200 g sugar
- 120 g unsalted butter
- 50 g olive oil (or other vegetable oil)
- 3 eggs
- 1 orange (zest)
- 100 g dried cranberries
- 50 g almonds
- 50 g hazelnuts
- 1-2 tsp. vanilla extract
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Rub the sugar with the softened butter, add the olive oil and beat with a whisk. Gradually introduce the eggs, mixing the batter thoroughly after each one.
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Stir in the orange zest, nuts and cranberries. Sift and add the flour, baking powder and salt to the dough and mix everything together.
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Chill the dough in the refrigerator for an hour, then divide into two pieces, forming each into a long sausage.
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Transfer the pieces to a baking tray and shape them into bars about 30 cm long and 5-7 cm wide. Bake at 180 °C (350 °F) in the oven for 30 minutes, then cool.
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Cut the cooled bars into diagonal slices about 2 cm thick, bake on one side for another 10 minutes, then turn over and bake for another 5-10 minutes.
Calories: 190 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 31 mg | Sodium: 110 mg | Potassium: 67 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 167 IU | Vitamin C: 3 mg | Calcium: 29 mg | Iron: 1 mg
