Snapguide

How to bake biscotti (italian almond biscuits)

Biscotti or cantuccini di Prato and 'vino santo (traslates holy wine)is a famous desert in Tuscuny region in italy. The delicious crisp biscotti are dipped in sweet desert wine that is served along

88
STEPS
INGREDIENTS

In one ball measure flour, corn meal, salt, baking soda, and almonds coarsely chopped. In another ball put eggs vanilla and extract, beat briefly.make a well in the flour and mix. Add butter

Knead a bit and leave in the fridge 1/2 hr. Then form two logs. Put on a tray flatten and bake 25mins. Take out and let cool completely. Cut with a bread knife put them on the tray cut side down.

Dry in an oven 120C 20mins on each side

Ingredients: flour, sugar, cornmeal, almonds, eggs and butter

Ingredients: flour, sugar, cornmeal, almonds, eggs and butter

Flavorings and additives: vanilla extract, almond extract, salt and baking soda

Flavorings and additives: vanilla extract, almond extract, salt and baking soda

Grill slightly the almonds. They are going to toast more during the baking

Grill slightly the almonds. They are going to toast more during the baking

Mix salt and baking soda with the flour

Mix salt and baking soda with the flour

Add the cornmeal

Add the cornmeal

Add the sugar

Add the sugar

Put 1 Tsp  vanilla extract + 1/4 Tsp almond extract over the 2 eggs

Put 1 Tsp vanilla extract + 1/4 Tsp almond extract over the 2 eggs

Beat them together slightly

Beat them together slightly

And add over the four mixture

And add over the four mixture

Add the butter and gather the dough

Add the butter and gather the dough

Chop the almonds. Add to the dough

Chop the almonds. Add to the dough

Transfer to a flour dusted surface. It is a very sticky dough.

Transfer to a flour dusted surface. It is a very sticky dough.

Form a ball and divide in half

Form a ball and divide in half

Form 2 logs put them on a baking tray lined wit a parchment paper. Flatten the logs to have around 2 cm thickness

Form 2 logs put them on a baking tray lined wit a parchment paper. Flatten the logs to have around 2 cm thickness

Bake for 20-25 mins in a preheated oven 175C

Bake for 20-25 mins in a preheated oven 175C

Out of the oven. Let cool at least 30 mins. The cut into strips of 1 cm large. Put back on the baking tray and rebake at 120C 20 mins on each side.

Out of the oven. Let cool at least 30 mins. The cut into strips of 1 cm large. Put back on the baking tray and rebake at 120C 20 mins on each side.

  • 260.0g Flour 260g
  • 35.0g Cornmeal
  • 180.0g Almonds whole with skin slightly toasted
  • 150.0g Sugar 150
  • 1.0tsp Baking soda 1 Tsp
  • 1/4g Salt 1/4 Tsp
  • 130.0g 2 eggs large
  • 1.0tsp Vanilla 1tsp
  • 1/4tsp Bitter Almond extract
  • 1.0 Lemon zest
  • 55.0g Butter 55 g melted and room temp
  • 170/25 mins then 120/20-20