Imagine a cookie so irresistibly crunchy and delightful that it transforms your ordinary coffee break into a luxurious Italian café experience. Our Biscotti Bisk Ohh Tee recipe is not just another cookie – it's a culinary journey that brings the authentic taste of Italy right to your kitchen. These twice-baked, almond-studded treasures are the ultimate treat for those who crave a perfect balance of sweetness, crunch, and pure indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almonds, chopped
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a separate large bowl, beat the eggs and sugar together using an electric mixer until the mixture becomes light and slightly fluffy, about 3-4 minutes.
- Add the vanilla extract to the egg mixture and mix thoroughly.
- Gradually fold the dry flour mixture into the egg mixture using a spatula, mixing until a soft dough forms.
- Gently fold in the chopped almonds, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape it into two long, flat logs approximately 3 inches wide and 12 inches long. Leave space between the logs as they will spread during baking.
- Smooth the surface of the logs with slightly wet hands to create an even shape.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Lay the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and golden.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- Use room temperature eggs for better mixture consistency and smoother dough.
- When shaping the logs, wet hands slightly to create a smooth, even surface.
- For extra flavor, consider toasting the almonds before adding them to the dough.
- Use a sharp serrated knife for clean, precise cuts when slicing the baked logs.
- Allow biscotti to cool completely to achieve maximum crispness.
- For variations, experiment with different nuts or add a drizzle of melted chocolate after cooling.
- Store in an airtight container to maintain their signature crunch for up to two weeks.
- Serve alongside espresso, cappuccino, or your favorite hot beverage for an authentic Italian experience.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 25mg
