1/2 Photos of Italian Biscotti
1 hr 25 mins
Biscotti - twice baked biscuits originating in Italy. They can be stored for long period of time. This is simple basic recipe. You can add some nuts or dry fruit. These have slightly lemony flavor from lemon zest sometimes I add dry cranberries. We love these dry - crisp biscuits as they are perfect to dunk in your coffee. Ground anise gives them nice aroma and flavor I usually find it in European specialty stores.
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Units: US | Metric
- 1Preheat oven to 375F (190C).
- 2Place baking paper on large cookie sheet.
- 3Mix flour, baking powder, salt, anise in medium bowl.
- 4In large bowl beat butter and sugar until creamy add eggs and lemon zest beating until just blended.
- 5Mix in the dry ingredients to form a stiff dough.
- 6Divide the dough in half. Form into 28cm (11inches) long logs and place 8cm(3") apart on the cookie sheet.
- 7Bake until firm to touch about 25-30min.
- 8Transfer to a cutting board to cool for 15min.
- 9Cut on the diagonal into 2.5cm (1") slices.
- 10Arrange the slices cut-side up on two cookie sheets and bake until golden and toasted about 10-15min.
- 11Transfer to racks to cool.
- 12As they cool down they should become dry and crispy.
- 13Make yourself a coffee and enjoy! :).
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Nutritional Facts for Italian Biscotti
Serving Size: 1 (887 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 98.3
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.3 g
- Cholesterol 25.1 mg
- Sodium 61.9 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 0.3 g
- Sugars 5.7 g
- Protein 1.7 g
The following items or measurements are not included:
lemons, zest of