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Classic biscotti
- Linzi Pucino
Published: May 2, 2024 at 11:49 AM
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Makes 22-24
Easy
Prep: 10 mins
Cook: 1 hr
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These twice-baked biscuits are the perfect accompaniment to a cup of tea. They are traditionally made with skin-on almonds that give a delicate nutty flavour
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Try this recipe for classic biscotti, then try our granita al caffè and almond cantucci, pistachio and cherry cantuccini and chocolate biscotti. Now try more Italian baking recipes.
Then check out our Christmas biscuit recipes.
How to make classic biscotti: chef's tips
- We’ve kept the flavours here traditional but you could use chopped pisatchios or even add some dark chocolate if you like.
- You can decorate these by simply dipping them halfway into melted chocolate and allowing to set.
- Store in an airtight jar once cool for two-three weeks.
Can biscotti be made in advance?
- You could make the dough the day before baking – then simply wrap in and store in the fridge, bringing to room temperature before you bake.
Classic biscotti recipe
Ingredients
Nutrition
-
150g whole almonds
-
250g plain flour
-
175g caster sugar
-
1 tsp baking powder
-
½ orange
zested
-
2 eggs plus 1 yolk
lightly beaten
-
½ tsp vanilla extract
-
icing sugar
for dusting
Nutrition: per biscuit (24)
- kcal116
- fat4.3g
- saturates0.5g
- carbs15.8g
- sugars7.6g
- fibre0.4g
- protein3.3g
- salt0.1g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Spread the almonds out onto a lined baking tray and bake for 7-8 mins, shaking the tray halfway, until golden. Allow to cool slightly then roughly chop into slivers.
-
step 2
Mix together the flour, sugar, baking powder and orange zest along with a pinch of salt. Stir in the almonds.
-
step 3
Make a well in the centre and pour in the egg and vanilla extract. Use a wooden spoon to bring together and, once you have a rough dough, use clean hands to knead lightly until smooth.
-
step 4
Lightly dust the surface with icing sugar and use floured hands to halve the dough and roll each half into two logs, each about 22cm long.
-
step 5
Transfer to two lined baking trays and bake for 25 mins until golden all over. Allow to cool before slicing with a serrated knife into 1cm pieces.
-
step 6
Reduce the oven to 180C/160C fan/gas 4. Rearrange the slices on the lined baking tray (you will need a second one) and bake for another 25 mins, flipping halfway through, until golden. Allow to cool then dust with more icing sugar to serve.
Now try our best ever biscuit recipes.
Authors
Linzi Pucino
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