How To Make Biscotti
These twice baked cookies have been a staple in Italian pastry making for centuries. The hardness of the bread made them a great non-perishable for roman soldiers to take with them into battle and soon after became a big part of Italian cuisine all around the country. Originating in Genoa, they have now become a biscuit to be served with morning coffee or afternoon tea. Their irresistible crunch and light sweetness have branched out beyond the country of Italy and into the homes, markets and coffee shops of other European countries and even into America. Dip them in your café au lait, English Breakfast tea or have as a mid-day snack for a lovely, light cookie that always satiates the appetite.
Watch as our online culinary school pastry chef shows you how to make homemade biscotti with this video tutorial. With the perfect balance of sweetness and that irresistible crunch, you’re going to want to always have these stocked in your household!
4 oz butter
6 oz sugar
½ teaspoon salt
12 oz pastry flour
1 ½ teaspoon baking powder
3.5 oz almonds
1. Cream the butter and sugar until well incorporated and then slowly add the eggs.
2. Mix in the flour and then mix in the almonds by hand
3. Form 2 logs and bake at 325 degrees for 30-40 minutes until they begin to turn golden brown in color.
4. Once the logs have cooled, slice and bake again at 275 degrees until dry and toasted.