Biscotti, derived from the Italian word “biscotto” meaning “twice-baked,” is a beloved culinary delight with a rich history. Its origins can be traced back to ancient Rome, where these double-baked cookies were a staple provision for long journeys and military campaigns due to their long shelf life. Over time, biscotti evolved in different regions of Italy, each adding their own unique touch to the recipe.
Traditionally, biscotti are made by mixing together flour, sugar, eggs, and various flavorings such as almonds, anise, or citrus zest. The dough is then shaped into logs and baked until golden and firm. After the initial baking, the logs are sliced diagonally into oblong pieces and baked again, resulting in their distinctive dry and crunchy texture. This twice-baked process not only enhances their shelf life but also gives biscotti their characteristic hardness, making them perfect for dipping into coffee, tea, or dessert wines.
Biscotti offer a delightful combination of flavors and textures. The crunchy exterior gives way to a slightly softer and denser interior, offering a satisfying crunch with every bite. The choice of ingredients and flavorings can vary, allowing for a wide range of taste profiles. Almond biscotti, for instance, provide a nutty sweetness, while citrus-infused biscotti offer a refreshing tang. They are often subtly sweet, making them a versatile treat that pairs well with a variety of hot and cold beverages.
Biscotti are commonly served as a delightful accompaniment to coffee or tea, especially in the Italian tradition of “caffè corretto” where a shot of liquor, such as grappa or amaretto, is added. Their dry and sturdy nature makes them ideal for dunking, as they soften slightly without falling apart. Beyond their pairing with hot beverages, biscotti are also enjoyed on their own as a satisfying snack or dessert.
Throughout history, biscotti have become a beloved treat that transcends borders. Their enduring popularity can be attributed to their longevity, versatility, and delectable taste. Whether enjoyed as a morning indulgence or as an after-dinner delight, biscotti continue to bring joy and a touch of Italian culinary heritage to countless individuals around the world.
Almond biscotti
Ingredients
- 2 ½ Cups all-purpose flour
- 1 ½ Tsp baking powder
- ¼ Tsp teaspoon salt
- ½ Cup unsalted butter softened
- 1 Cup granulated sugar
- 3 large eggs
- 1 Tsp vanilla extract
- 1 Tsp almond extract
- 1 Cup whole almonds toasted and coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and almond extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Stir in the toasted and chopped almonds, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for 25 to 30 minutes, or until the logs are lightly golden brown and firm to the touch.
- Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Place the sliced biscotti back onto the baking sheet, cut side down. Bake for an additional 10 to 15 minutes, or until the biscotti are dry and crisp. Flip the biscotti halfway through the baking time for even crispness.
- Optional: If desired, melt the semi-sweet chocolate in a heatproof bowl set over simmering water or in the microwave. Dip one end of each biscotti into the melted chocolate and let them cool on a wire rack until the chocolate sets.
- Once completely cooled, store the biscotti in an airtight container at room temperature.
