How to Make Biscotti
Soften the butter on the counter., Preheat your oven to 300 degrees Fahrenheit (149 Celsius). , Add the sugar and butter to your mixing bowl., Pour in the vanilla and anise extracts., Mix your dry ingredients, the flour, salt and baking powder, with...
Step-by-Step Guide
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Step 1: Soften the butter on the counter.
Remove the eggs to warm to room temperature while the butter softens. -
Step 2: Preheat your oven to 300 degrees Fahrenheit (149 Celsius).
, Cream the mixture it at medium speed until it is very light.
Break in the three eggs, one at a time.
Allow one to beat well into the mixture before adding the next. , Mix well. , Add it gradually to the mixer bowl.
Don’t over mix it or the dough can become tough and dense.,, Butter the foil well. , Wet your hands with water or vegetable oil to help work with the dough.
It is very sticky.Form two logs with the dough.
They should be approximately three inches (7.6cm) wide and 11 inches (28cm) long.
Set them far apart on the foil or silicone liner. , Bake for 35 minutes.
The top should be lightly browned. , Let them cool for 10 to 15 minutes, but not much longer. ,, Cut them at a slight angle every three-fourths inch (2cm)., Lay them on one side with one to two inches (2.5 to 5cm) of space in between each cookie. ,, Turn with a spatula, brush with the egg wash and bake on the other side for 10 minutes. , Set the cookies on wire racks to cool for 30 minutes.
Store in an airtight container for several weeks to a month. -
Step 3: Add the sugar and butter to your mixing bowl.
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Step 4: Pour in the vanilla and anise extracts.
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Step 5: Mix your dry ingredients
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Step 6: the flour
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Step 7: salt and baking powder
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Step 8: with a whisk.
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Step 9: Fold in the toasted whole or sliced almonds.
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Step 10: Line your baking sheet with a silicone baking liner or foil.
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Step 11: Split the dough in half.
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Step 12: Insert the baking sheet into the oven.
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Step 13: Remove the logs from the oven.
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Step 14: Turn the oven temperature to 325 degrees Fahrenheit (163 Celsius).
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Step 15: Cut the logs horizontally
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Step 16: into three-inch (7.6cm) cookies
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Step 17: with a serrated bread knife.
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Step 18: Place the cookies on the same baking sheet
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Step 19: without the foil liner.
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Step 20: Brush the cookies with a beaten egg to make them glisten.
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Step 21: Bake for 10 minutes.
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Step 22: Use a spatula to loosen the cookies from the baking sheet.
Detailed Guide
Remove the eggs to warm to room temperature while the butter softens.
, Cream the mixture it at medium speed until it is very light.
Break in the three eggs, one at a time.
Allow one to beat well into the mixture before adding the next. , Mix well. , Add it gradually to the mixer bowl.
Don’t over mix it or the dough can become tough and dense.,, Butter the foil well. , Wet your hands with water or vegetable oil to help work with the dough.
It is very sticky.Form two logs with the dough.
They should be approximately three inches (7.6cm) wide and 11 inches (28cm) long.
Set them far apart on the foil or silicone liner. , Bake for 35 minutes.
The top should be lightly browned. , Let them cool for 10 to 15 minutes, but not much longer. ,, Cut them at a slight angle every three-fourths inch (2cm)., Lay them on one side with one to two inches (2.5 to 5cm) of space in between each cookie. ,, Turn with a spatula, brush with the egg wash and bake on the other side for 10 minutes. , Set the cookies on wire racks to cool for 30 minutes.
Store in an airtight container for several weeks to a month.
About the Author
Karen Kennedy
A passionate writer with expertise in creative arts topics. Loves sharing practical knowledge.
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