Basic Biscotti

"This isn't anything fancy, just a basic biscotti."
 
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Ready In:
1hr
Ingredients:
6
Yields:
36 biscotti
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ingredients

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directions

  • PREHEAT OVEN TO 350 degrees F.
  • Spread almonds on a baking sheet and toast them in oven until lightly golden.
  • Let cool.
  • Coarsely chop half the nuts.
  • Butter 2 large baking sheets.
  • Mix flour, sugar, salt and baking soda.
  • Beat in eggs, then whole and chopped nuts.
  • Mix to obtain a firm dough.
  • Knead briefly, then divide dough into 2 pieces.
  • On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
  • Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch.
  • With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick.
  • Set wire racks on the baking sheets and lay out the biscotti on them.
  • Return them to the oven for 20 to 30 minutes, or until very firm and crisp.
  • Cool on the racks, then transfer them to a tin for long keeping.

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Reviews

  1. Terrific & easy!! I took out the nuts and added cranberries and orange est with a little dip in white chocolate.....used to buy it. Now I make it. Yummy!! Thanks for this recipe!
     
  2. Overall the taste is pretty good and it is a very easy recipe. However, the chef who commented that the egg smell was too much is correct. When doing step # 12, I almost gagged. I did sprinkle cinnamon on the cut pieces which did hide the smell a bit once they were done. Next time I'd use only 2 eggs and try the yogurt idea.
     
  3. Good recipe! I'm new to biscotti and have had some flops. This was easy. Too sweet though. I used 1 cup sugar- 1/2 white, 1/2 brown and they were very sweet. I also only had 2 eggs so I SUBSTITUED plain YOGURT the 1 & these turned out great! Added anise and almond extract- yummy. This is a great basic biscotti to play with. Firm just as biscottii should be for dippping! Excellent.
     
  4. Substituted 1 cup of the flour for Whole Wheat and reduced the sugar by 1/4 of a cup - but they really were still too sweet (and i'm a sweets person!). Added extra salt balanced it out a bit. Also added a bit of vanilla - really have to work together the dough, but it's not too bad. Good, hard biscotti though. Good recipe for tweaking!
     
  5. I had a hard time with the dough, I couldn't get all the dry ingredients to incorporate, but mostly. I added 1 tsp of vanilla. After slicing I sprinkled with cinnamon sugar before baking again. These are a bit harder than other recipes I've made, but are very good. Next time I will probably add a touch of milk to the dough.
     
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Tweaks

  1. Substituted 1 cup of the flour for Whole Wheat and reduced the sugar by 1/4 of a cup - but they really were still too sweet (and i'm a sweets person!). Added extra salt balanced it out a bit. Also added a bit of vanilla - really have to work together the dough, but it's not too bad. Good, hard biscotti though. Good recipe for tweaking!
     
  2. Such a great, basic recipe! Other reviewers are on to something - you can definitely enjoy these plain or add dried fruit, other nuts, chocolate chips, coconut, fruit zest, etc! I used 4 oz coconut instead of almonds and reduced the sugar to 1 1/2 cups because I live at 7000 feet. Next time I will reduce the sugar more; if you add any sweet ingredients (even unsweetened coconut) it gets too sweet.
     
  3. Great recipe! I also decreased the sugar and left out the almonds because I am allergic. To add some fiber, I substituted a cup of the flour with whole grain oat flour. I added some chocolate pieces to the dough. Next time I'll try it with some grated lemon zest! Thanks for this recipe.
     

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