Biscotti Recipe | Mom’s Recipes

Try a different biscuit, of Italian origin, ideal to serve with coffee and even as a gift.

Ingredients

• 225 grams of self-raising wheat flour, sifted
• 100 grams of sugar
• 100 grams of whole, skinless almonds
• 50 grams of unsalted butter
• 2 eggs
• 1 teaspoon vanilla extract
• Juice of 3 lemons (optional)
• Powdered sugar (optional)

Preparation Mode

1. In a small saucepan over low heat, melt the butter. Let it cool and set aside.
2. Preheat the oven to 180ºC.
3. Line a large baking sheet with parchment paper. Set aside.
4. Spread the almonds on a non-stick baking sheet and bake for approximately 5 to 10 minutes or until lightly golden.
5. Remove and let cool.
6. Coarsely chop the almonds. Set aside.
7. In a small bowl, using a fork, beat the eggs and butter. Set aside.
8. In a large bowl, place the flour, sugar, almonds and mix well.
9. Add the beaten eggs and stir with a fork.
10. Mix the ingredients until you get a dough that doesn’t stick to your hands.
11. If necessary, add a little more flour.
12. Place the dough on a smooth, floured surface.
13. Shape two rolls, each approximately 20 cm long.
14. Place them on the large baking sheet and bake for approximately 20 minutes.
15. Remove from the oven and let cool.
16. Using a knife, cut the rolls into slices approximately 3-5 cm thick.
17. Place the slices back on the baking sheet and bake for another 10 minutes, to dry them out further.
18. Remove, turn the biscotti over with a spatula and return to the oven for another 5 minutes.
19. Remove from the oven and transfer to a rack to cool.
20. Mix the lemon juice with the powdered sugar until you get a cream.
21. Decorate the Biscotti.

Mom’s Tips

You can freeze the Biscotti.

They can be stored in airtight containers or plastic bags.

For Pistachio and Orange Biscotti, replace the almonds with shelled pistachios and add finely grated orange zest.

For Hazelnut Biscotti, replace the almonds with hazelnuts and add 50 grams of semisweet chocolate chips.

For chocolate biscotti, replace the almonds with Brazil nuts, add 50 grams of cocoa powder and reduce the wheat flour to 175 grams.