These crunchy, twice-baked Italian cookies are incredibly easy to make and delicious.
Mirta's Biscotti
- Preparation time: 60 minutes
- Ingredients for about 50 biscotti
- Difficulty: Easy recipe
- Ingredients
- 450 g of all-purpose flour
- 20 g of granulated sugar
- 150 g of muscovado sugar
- 2 eggs
- 3 egg yolks
- 1 teaspoon of vanilla extract
- 8 g of baking powder
- 60 g of warm melted butter
- Grated zest of 1 orange
- 180 g of shelled almonds
- 60 g of shelled pistachios
- 60 g of chocolate chips
- For the decoration:
- 1 egg
- Sugar to taste
- Instructions
- Preheat the oven to 350°F.
- Toast the almonds and pistachios in the oven for few minutes.
- Wash the orange well and grate the zest.
- In a bowl, mix the sugars, the vanilla extract, the orange zest with the eggs and egg yolks.
- When the mixture is fluffy, add the melted butter, the almonds, pistachios and chocolate chips and continue mixing.
- Add the sifted flour with the baking powder, mixing the mixture with a spatula until it is uniform.
- Transfer the dough to a lightly floured work surface and divide it into four.
- Form four loaves and place them on a baking tray covered with baking paper well-spaced apart.
- Brush them with beaten egg, sprinkle with granulated sugar and then bake them in the oven for about twenty-five to thirty minutes until the surface is golden.
- Remove from the oven and let them cool.
- Cut them into 1 cm thick biscotti and put them back in the oven 300°F for another ten minutes per side.
- Remove from the oven and let them cool.
Tips to ensure the success of the dish:
- The recipe seems to have a lot of sugar but this is to make them particularly crunchy.
- I use salted pistachios because I love the slightly salty aftertaste that balances the sweetness given by the sugar.
- I normally use two baking trays to prevent the loaves from sticking together
- The baking time in the oven is indicative because each oven cooks differently.
