Biscotti

Biscotti also known as cantucci, are traditional Italian biscuits or cookies that are first rolled and baked in a loaf, and then sliced in an oblong-shape and baked a second time. They may include nuts such as almonds, pine nuts, or hazelnuts, dried fruits including currants or cranberries, prepared with cocoa powder in the batter, or dipped in chocolate after baking.

Method

Step 1

• Preheat oven to 375°F/190°C

• In a mixer combine the sugar, eggs, oil, salt, and anise extract and mix with a whip attachment until thick and pale in color

• Sift the flour and baking powder together and mix on low speed just until the dry ingredients are incorporated.

• Fold in any desired garnishes including toasted pine nuts, almonds, or hazelnuts, dried currants, of lemon zest

Step 2

• Form the dough into a log and place on a parchment-lint sheet pan

• Bake for 25-30 minutes until golden brown

• Remove from the oven and cool

Step 3

• Lower the oven temperature to 300°F/150°C

• With a serrated knife, cut ½”/1 cm thick slices on a bias

• Place on a parchment lined sheet pan and bake until golden brown

• Turn the biscotti over to bake the opposite side to a golden brown

• Cool and store biscotti in an airtight container