These traditional Italian biscotti offer a delightful crunch and intense flavor profile, perfect for dipping in coffee or tea. The base dough is enriched with butter and studded with crunchy toasted almonds, creating a satisfying texture. You can customize the batch with bright orange zest and liqueur, earthy anise seeds, or zesty lemon extract. The double-baking process ensures they stay crisp for weeks, making them an ideal homemade gift or holiday treat. Enjoy them with your morning espresso or as an afternoon snack. The combination of sweet, citrusy, and nutty notes makes these cookies a timeless classic that pairs beautifully with any beverage.
Basic Biscotti – Orange, Anise, and Lemon
Description
These traditional Italian biscotti offer a delightful crunch and intense flavor profile, perfect for dipping in coffee or tea. The base dough is enriched with butter and studded with crunchy toasted almonds, creating a satisfying texture. You can customize the batch with bright orange zest and liqueur, earthy anise seeds, or zesty lemon extract. The double-baking process ensures they stay crisp for weeks, making them an ideal homemade gift or holiday treat. Enjoy them with your morning espresso or as an afternoon snack. The combination of sweet, citrusy, and nutty notes makes these cookies a timeless classic that pairs beautifully with any beverage.Ingredients
Directions
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Preheat oven to 350 degrees F.
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Toast the almonds until golden, then chop by hand into 1/4 inch chunks.
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Reduce oven heat to 325 degrees F.
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Cream the butter until light, add the sugar and beat till smooth and creamy.
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Beat in eggs until the mixture is smooth.
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Add the specific flavor ingredients (orange, anise, or lemon) chosen for your variation.
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Sift in the flour, baking powder and salt, beat until just mixed.
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Stir in the chopped almonds.
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On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long.
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Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (325 F) for about 25 minutes, or until they are set and lightly browned on top.
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Cool the rolls for 5 minutes.
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Slice the rolls diagonally into 1/2 inch thick slices.
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Lay the slices flat on the baking sheet and return to the oven for another 10 minutes.
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Turn the slices over and bake for another 10 minutes.
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Cool completely on a wire rack.
Note
Keep in a tightly covered tin - they keep for months.
Variations: Use orange zest/liqueur/cinnamon for Orange Biscotti, crushed anise seeds for Anise Biscotti, or lemon zest/juice for Lemon Biscotti.
