BISCOTTI
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams
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Hodan Nuur
[email protected]These biscotti were a hit at my holiday party! Everyone loved them.
Ashir alam sameer
[email protected]I love that these biscotti are made with whole wheat flour. They're a healthier alternative to traditional biscotti, and they're just as delicious.
Taylor Fade
[email protected]These biscotti are the perfect addition to my morning coffee. They're crispy, flavorful, and they keep me full until lunch.
Md Apu
[email protected]I was disappointed with these biscotti. They were too hard and dry, and they didn't have much flavor.
Nzulu Funani
[email protected]These biscotti were easy to make and they tasted delicious! I will definitely be making them again.
Emi Vera
[email protected]I followed the recipe exactly and my biscotti turned out great! They were crispy and flavorful, and they held their shape well when I dunked them in coffee.
kumari thakuri
[email protected]These biscotti were a bit too dry for my taste, but the flavor was good.
MuhammadHaroon Khan
[email protected]I love these biscotti! They're so crispy and flavorful. I always have a batch on hand for when I need a quick snack or dessert.
Mou Machi
[email protected]These were the best biscotti I've ever had! The texture was perfect and the flavor was amazing.
Nasirbd 542net
[email protected]I've made these biscotti several times now and they're always a hit! They're so easy to make and they taste delicious. I love that I can customize them with different nuts and dried fruits.
friends and besties
[email protected]These biscotti turned out perfectly! They were crispy on the outside and chewy on the inside, with just the right amount of sweetness. I loved the addition of the cranberries and walnuts, which gave them a nice tart and nutty flavor.