Biscotti Makes about 38 biscotti

Biscotti
This recipe makes about 38 biscotti

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Biscotti are a traditional Italian treat often served with strong, hot coffee.
The small, crisp slices are made for dunking. For a spiced version, omit the almond extract and stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

1 cup granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

2 3/4 cups all-purpose flour

1 cup finely chopped slivered almonds, walnuts, pecans, pine nuts, macadamia nuts, or hazelnuts

1 beaten egg

1 teaspoon water

In a large mixing bowl stir together the sugar, baking soda, and salt. Stir in 3 eggs, vanilla, and almond extract. Stir in the flour and chopped nuts.

On a well-floured surface, knead dough 8 to 10 times. Divide in half. On a lightly floured surface shape each half into a log about 9 inches long. Place logs about 4 inches apart on a lightly greased cookie sheet. Pat each log into a flattened loaf about 10 inches long and 2 to 4 inches wide. Stir together the egg and water; brush over loaves.

Bake in a preheated 325 degrees F. oven for 30 minutes. Cool on a rack. Cut each loaf diagonally into 2-inch-thick slices. Place slices, cut-sides down, on ungreased cookie sheets. Bake in the 325 degrees F. oven for 5 minutes. Turn slices over and bake for 5 to 8 minutes more, or till dry and crisp. Remove cookies from pan and cool on a rack.


Nutrition Facts

Makes about 38 biscotti Facts per Serving

Calories:

Fat:

Carbohydrates:

13g

Cholesterol:

22mg

Sodium:

56mg

Protein:

Fiber:

% Cal. from Fat:

22%

% Cal. from Carbs:

63%

The Ever Popular Biscotti

Biscotti have taken the world by storm. These subtly sweet, crisp cookies can be found in different countries around the globe, although they can be traced back to Italy as far back as the fourteenth century.

In fact it is said Christopher Columbus carried these cookies on his voyages because they were so sturdy, and their dryness prevented the problem of spoilage. The name Biscotti can be translated as twice cooked which indeed describes how these tasty cookies are made. By baking them twice, they lose any excess moisture, which ensures a crisp, dry cookie perfect for dipping. Since biscotti are not very sweet, they are a perfect snack at any time of the day, whether it is enjoyed with a cup of coffee in the morning or dipped into a sweet dessert wine after dinner.

Biscotti come in a myriad of flavor combinations, chock full of almonds, hazelnuts, pine nuts, citron, raisins and even chocolate pieces. The traditional favorite biscotti in Italy must be the Biscotti di Prato, which are crisp, dry almond cookies named after the city of Prato and usually served alongside a glass of Vin Santo wine for dipping. Vin Santo is a Tuscan wine ranging from dry to sweet with a golden brown coloring and intensity of flavor that pairs perfectly with the almond wafers. Another popular Italian biscotti are the anise-flavored variety, which seem to have been created to be eaten with a cup of caffelatte, or coffee with steamed milk.

Today, Americans are creating a biscotti renewal, embracing this Italian dessert with such enthusiasm that biscotti can now be found in every coffee shop, bakery and grocery store. There is a variety for every palate, whether it is low in fat or sugar, frosted, full of nuts and dried fruits, or delicately flavored with lemon or spice.

Biscotti can easily be made at home with good results if a few simple tips are followed. They are quickly molded into long logs, which are baked. Then after allowing them to cool for ten to fifteen minutes, they are sliced into wafers, which are returned to the oven to crisp up. Here are a few helpful hints to keep in mind when baking biscotti.

Mix the dough just until it sticks together. Don't over mix.

Lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier.

Use a sharp, serrated knife to cut the biscotti for their second baking.

Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly.

Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake to ensure crunchiness.
Store biscotti in an airtight container. They will keep well for a few weeks.