These classic Italian biscotti are the perfect accompaniment to coffee or tea. The dough is rolled into logs, baked until firm, sliced, and then baked again to achieve a signature crunchy texture. Infused with subtle anise seeds, they offer a delightful aromatic crunch that pairs beautifully with sweet or savory beverages. While traditionally dipped in Vin Santo or cappuccino, they also make a wonderful standalone snack. The double-baking process ensures they stay crisp for weeks, making them an ideal homemade gift or a quick treat to pull from the pantry when guests arrive unexpectedly.
Toasted Biscotti’S
Description
These classic Italian biscotti are the perfect accompaniment to coffee or tea. The dough is rolled into logs, baked until firm, sliced, and then baked again to achieve a signature crunchy texture. Infused with subtle anise seeds, they offer a delightful aromatic crunch that pairs beautifully with sweet or savory beverages. While traditionally dipped in Vin Santo or cappuccino, they also make a wonderful standalone snack. The double-baking process ensures they stay crisp for weeks, making them an ideal homemade gift or a quick treat to pull from the pantry when guests arrive unexpectedly.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Line a baking sheet with parchment paper.
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In a large bowl, beat eggs, sugar, oil, and anise seeds until well combined and slightly frothy.
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Stir in flour and baking powder until a stiff dough forms. If too sticky, add a tablespoon more flour.
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Divide dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place logs on the prepared baking sheet, spacing them apart.
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Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
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Remove from oven and let cool on the pan for 5 minutes. Transfer logs to a wire rack to cool for another 10 minutes.
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Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
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Lay the slices flat on the baking sheet. Reduce oven temperature to 300ðF (150ðC).
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Bake slices for 10 minutes. Flip each slice over and bake for another 10 minutes, until dry and crisp.
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Remove from oven and let cool completely on the rack before serving or storing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1002.4kcal
- % Daily Value *
- Total Fat 77.1g119%
- Saturated Fat 14.0g70%
- Cholesterol 559.5mg187%
- Sodium 186.7mg8%
- Total Carbohydrate 61.9g21%
- Dietary Fiber 0.1g1%
- Sugars 61.7g
- Protein 19.8g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Variations: Add 1 cup of chopped nuts (almonds, hazelnuts, or walnuts) or dried fruit to the dough before baking. You can also substitute anise seeds with vanilla extract, lemon zest, or orange zest for different flavor profiles.
Tip: If the dough is too wet to shape, chill it in the refrigerator for 15-20 minutes before forming the logs.
Serving: Traditional biscotti are meant to be dipped. Try serving with espresso, cappuccino, or a glass of sweet wine like Vin Santo.
