Biscotti

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Biscotti

This is a recipe for Biscotti a classic almond version of the famous Italian biscuit Its crisp but not crazy hard why are shop bought biscottis so hard I feel like Im going to break a tooth

0 KCal

0g Protein

0g Fat

0g Carbs

Ingredients

Biscotti

Biscotti, in case you are new to it, is that classic Italian biscuit that’s baked twice so it’s crisp, designed for dunking into coffee. It’s everywhere these days, in countless flavours, from classic almond to chocolate, pistachio, citrus, fruit, choc chips – you name it, someone has done it!

Today I’m sharing an almond biscotti which is probably the most traditional flavour. It’s adapted from a Lidia Bastianich recipe, from her book Lidia’s Italian American Kitchen. Though I must admit, I fiddled with it a fair bit. 🙂 Firstly, I massively scaled down from a whopping 6 cups of flour to 2 cups so the whole batch can be baked in one go in a regular home oven. I also tweaked the ratio of ingredients to make the logs easier to slice without crumbling (notorious problem!). So my recipe has a slightly higher hydration than hers, and I also fiddled with the bake times so the first bake is slightly shorter (less crisp log = easier to slice), then my second bake is slightly longer to dry the biscotti out to crisp them up.

Gramedha Coffee

Blackbird

Preparation

Biscotti Biscotti, in case you are new to it, is that classic Italian biscuit that’s baked twice so it’s crisp, designed for dunking into coffee. It’s everywhere these days, in countless flavours, from classic almond to chocolate, pistachio, citrus, fruit, choc chips – you name it, someone has done it! Today I’m sharing an almond biscotti which is probably the most traditional flavour. It’s adapted from a Lidia Bastianich recipe, from her book Lidia’s Italian American Kitchen. Though I must admit, I fiddled with it a fair bit. 🙂 Firstly, I massively scaled down from a whopping 6 cups of flour to 2 cups so the whole batch can be baked in one go in a regular home oven. I also tweaked the ratio of ingredients to make the logs easier to slice without crumbling (notorious problem!). So my recipe has a slightly higher hydration than hers, and I also fiddled with the bake times so the first bake is slightly shorter (less crisp log = easier to slice), then my second bake is slightly longer to dry the biscotti out to crisp them up.