Biscotti is a traditional Italian cookie. The name is formed from two roots: bi is "two", and "scottare" is an oven, i.e. this confectionery is baked twice... First baked, and then also dried. Excellent, tasty and long-lasting pastries for tea, coffee, cocoa, milk, i.e. for almost any drink.

It is believed that classic biscotti is almond, and in general, the filling in biscotti can be very different: any nuts, various dried fruits, natural flavors (coffee, zest, vanilla, cocoa ...), etc. In various sources, I came across both lubricating the dough before baking biscotti with protein and yolk. Chose the option - protein!

Prepare the ingredients according to the list:

Rinse raisins and soak in water.

Mix one egg and the yolk of the second egg with a fork. Leave the second protein to lubricate the dough before baking the blanks.

Combine flour, sugar and baking powder, mix.

Add eggs, ice water and knead the dough.

The dough will turn out pretty cool.

If almonds or other nuts are not toasted, then fry, or rather, dry them in a pan until browned. In my version, the purchased almonds were already prepared. Add nuts to the dough. Drain the liquid from the raisins, dry them, sprinkle with flour and also add to the dough.

Mix the filling evenly with the dough.

Shape the dough into two "sausages" with a diameter of about four cm, place them on a greased baking sheet, flatten a little and grease the surface with the stirred protein.

Place the blanks in an oven preheated to 175-180 degrees for half an hour.

Cool the biscotti blanks and then cut into slices about 1 cm thick. Lay again on a baking sheet and place in the oven until browned, this is about 10-15 minutes.

Italian biscotti cookies, fragrant and tasty, are ready. I should note that this is a hard cookie, it is usually dipped in the drinks with which it is served, or you can just nibble ...))

Biscotti can be stored for quite a long time in boxes or in jars without access to moisture.

Happy tea!

Biscotti - or, as it is also called, "biscotti", is one of the most popular Italian Christmas desserts in the form of sweet, curved biscuits. The word "biscotti" itself explains the peculiarities of preparing a delicacy - from Italian it is translated as "twice baked."

There are several well-known recipes for making biscotti. For variety, you can add nuts, lemon or orange zest, dried fruits, spices and chocolate pieces to cookies. Traditionally, Italians complement this pastry with a glass of sweet Vin Santo wine. However, biscotti can also be served with tea, coffee or sweet varieties of vermouth.

biscotti cookie recipe

Preheat the oven to 155 degrees. Arrange the almonds on a baking sheet, dry for 8-10 minutes. Cool the nuts, crush into large pieces. Sift the flour, mix with sugar, add the baking powder for the dough, add salt, stir in the pieces of crushed almonds.

Wash the eggs, separate the protein from one egg, place in a separate bowl. Beat the remaining yolks and whites with a fork. Stir in vanilla sugar and water. Add egg mixture to flour mixture, mix thoroughly. Add raisins and dried cranberries, mix again.
Do not limit yourself to the classic recipe - experiment with the filling! Transfer the dough to the work surface and roll out into three "baguettes" up to 5 cm wide. Cover the baking sheet with baking paper. Arrange the "baguettes", leaving a distance of 4-5 cm between them so that the cookies do not stick together. Beat the egg white, grease the dough. Preheat oven to 175 degrees.

Bake the blanks for 35 minutes. Let cool for about 15 minutes. With a sharp knife, cut the dough into 1.5 cm wide slices. Arrange the slices on a baking sheet and place in the oven for another 15 minutes. Ready-made pastries can be stored in an airtight container for up to 3 weeks.

A popular Italian confection is dry biscuits with the common name biscotti. Oblong and slightly curved slices of sliced ​​​​biscuits, literally - "twice-baked" cookies. Biscotto, biscotto - this is the name of cookies in Italy.

In the region of Tuscany, in Florence, a special type of this cookie is baked - cantucci (cantuccini). The traditional recipe for this cookie does not contain fat, baking powder, yeast. Therefore, the cookies turn out dry, which is important. The original recipe for these cookies uses only almonds, although various nuts, candied fruits, candied fruits and raisins are usually added. In addition, the finished cookies are dipped in chocolate and, after it hardens, the product is stored for a very long time.

In the world, this type of cookie is known as biscotti di Prato. Served with drinks - coffee or tea, but more often with sweet wine or. In the East, similar macaroons are baked -. This is a special very dry pastry in the form of small discs, made from almond dough with oriental spices, unusually fragrant and spicy.

In Italy, almost any double-baked biscuit is called this, although only macaroons have their own name - cantucci. This culinary masterpiece has an ancient history. Back in the days of the Roman Empire, dry cookies were baked for hiking - they can be stored for a very long time and not deteriorate. In ancient handwritten texts, there are recipes for similar cookies, and only in the middle of the 19th century, the Italian Antonio Mattei, a confectioner from Prato, published a recipe that became “classic”.

The essence of the cooking process is a baked thin "baguette" of dough, still hot, cut into narrow strips, and re-placed in the oven for final drying. After that, the cookies can be stored for several months.

Modern versions of cookies are prepared according to different, do not resemble each other, recipes. Although the mass production of cookies is closer to almond cantucci. Modern homemade cookies, in addition to almonds, usually contain various nuts (hazelnuts, peanuts and pine nuts). As well as spices - anise, ginger or cinnamon. In addition, chocolate icing is often found.

We have prepared this amazing pastry using several types of nuts and fruits, without the use of fat and baking powder. Extraordinarily tasty dry biscuits - ideal for tea, coffee or orange juice. For the recipe, special thanks to my daughter Yulia, she has a talent for baking.

Biscotti. Step by step recipe

Ingredients (20-25 pcs)

• Wheat flour 2.5-3 cups
• Eggs 5 pcs
• Sugar 1 cup
• Raisins (pitted) 100 gr
• Almond 100 gr
• Hazelnut 100 gr
• Dried cranberries 100 gr
• Lemon candied fruits 50 gr
• Kiwi or pomelo candied fruit 50 gr
• Cinnamon, ginger, nutmeg taste

1. By and large, it is enough to use only almonds. But for home and family, you always want bright and colorful, carnival and colorful. To hell with the classics! We will bake dry cookies using different nuts and candied fruits. It is advisable, in addition to almonds, to add: hazelnuts, raisins and colorful candied fruits - yellow lemon, red cranberries, green kiwi or pomelo. At your discretion. The composition and amount of additives can vary widely.

   Nuts and Candied Fruits for Amazing Cookies

2. First you need to chop large candied fruits with a knife so that the size of all the pieces is approximately the same as raisins and cranberries. Mix raisins, cranberries and candied fruits in a bowl. Pour boiling water from the kettle for 10 minutes to soften the hard pieces. Then put the mixture in a colander and squeeze lightly. The water must drain completely.

   Mix raisins, cranberries and candied fruits in a bowl, pour boiling water over

3. Prepare cookie dough. Mix the contents of 4 eggs and 1 cup of sugar in a mixer bowl. Beat eggs with sugar until a dense foam forms. Approximately the same as used for cream.

   Mix sugar and eggs

4. Mix spices in a bowl. For such a quantity of ingredients, I advise you to use 0.5 tsp. ground cinnamon and ginger, 1-2 pinches of ground nutmeg. Pour the spice mixture into the beaten eggs and mix again with a mixer.

   Beat eggs with sugar and add spices

5. Sift the flour through a sieve to weed out all the excess and prevent the formation of lumps in the dough. Continuing to mix the beaten eggs with a mixer, add flour. Flour, in the end, you need 2 cups and another full tablespoon. In general, this is approximately 350 gr.

   Add flour and make dough

6. The final dough should not be dense, but not fluid. Something close to very thick honey. If you take the dough in a spoon and lift it, the dough should slowly stretch under its own weight. If the dough is more liquid, you need to add flour - quite a bit to adjust the viscosity.

   The final dough should not be dense

7. Water is already glassed from candied fruits, but, in any case, they are wet. Therefore, in order for the biscotti dough to envelop the candied fruits, add 1 tsp to them. flour and mix. This is guaranteed to ensure the adhesion of the dough with candied fruits.

   Candied fruit mixed with flour

8. Pour candied fruits into the dough, add whole nuts - hazelnuts and almonds. In principle, although many insist on this, it is not worth peeling nuts from the shell. However, as you wish.

   Pour candied fruits into the dough, add whole nuts

9. With a spatula, carefully and thoroughly mix the thick dough with nuts and candied fruits. By the way, mixing requires some effort, since the mixture is very viscous.

   Gently and thoroughly mix the thick dough with a spatula.

10. The finished dough may contain up to half of nuts and candied fruits by volume. In appearance, it is somewhat reminiscent of Olivier salad, abundantly watered with hated mayonnaise.

    The finished dough may contain up to half of nuts and candied fruits

11. Line a suitable size metal baking sheet with parchment paper and sprinkle with flour. Put the dough on a baking sheet, in a kind of French baguette - for the entire length of the baking sheet.
12. Sprinkling flour on your hands, form with your hands an oblong, similar to a pie. Do not try to make geometrically correct shapes - this is superfluous.

    Lay out the dough on a baking sheet

13. Sprinkle the surface of the dough with flour, generously enough and without skipping sections. This is necessary for greasing before baking. Beat one egg with a fork until smooth. Using a brush, brush the entire surface of the dough with the egg.

    Sprinkle the surface of the dough with flour

14. Preheat the oven to 210-220 degrees and put a baking sheet with dough in it. The time of the first stage of baking is about 30 minutes. It is necessary to be guided by the browning of the crust, smeared with an egg - you can not let it burn.

    The time of the first stage of baking is about 30 minutes

15. After the end of the first stage of baking, remove from the oven and, without delay, while the dough is still hot, cut it across into plates 15-20 mm thick.

    Take the cookies out of the oven and cut

16. In fact, cookies can be thicker or thinner, if desired. But it is worth remembering that this is a dry product, and it is necessary that it dry during the second stage of baking.

    

No wonder people say that all roads lead to Rome. And the safe haven of divine Italian cuisine will again become a new berth in our culinary voyage. Today we will talk about the preparation of an amazing confectionery - "Biscotti". The recipe is classic and not only we will consider it in our article.

Oddly enough, but the Italian Biscotti cookies do not have a single cooking recipe. Each pastry chef and hostess has his own secret way of baking this delicacy.

In general, in Italy such cookies are called "Biscotto", which in Latin means "baked twice". First, pastries are sent as a whole loaf or roll to the oven, baked until cooked. Then cut it into slices and send it back to the oven to dry.

On a note! Dried fruits, berries, fruits, jam, poppy seeds and other ingredients can be added to Biscotti cookies to taste.

Such cookies are usually served with a glass of wine, but you can give preference to a cup of tea or coffee.

Compound:

• 125 g wheat flour;
• 30 g raisins;
• 100 g of granulated sugar;
• one chicken egg;
• 40 g prunes;
• 30 g dried apricots;
• 25 g chopped almonds;
• 1 tsp cognac or balm;
• a pinch of finely ground salt;
• 1 tsp baking powder;
• a handful of chopped walnuts.

Cooking:

Innovative recipe

"Biscotti" with almonds or other nuts is most often prepared, so this recipe has already become considered traditional. If you are used to constantly surprising your household, use unusual supplements, such as poppy seeds, dried berries.

Compound:

• wheat flour - 0.2 kg;
• granulated sugar - 200 g;
• chicken egg - 2 pcs.;
• 1 st. l. poppy;
• a bag of baking powder;
• 3 tbsp. l. raisins, dried cherry berries, cranberries.

Cooking:

1. We take a convenient bowl and sift flour into it.
2. Pour baking powder and granulated sugar.
3. Mix dry ingredients well.
4. Add dried berries and raisins to the dry ingredients.
5. In a separate bowl, beat the chicken eggs into a foamy mass.
6. Add them to the dry ingredients and knead the dough.
7. From the dough we make a roll or a loaf.
8. We spread the workpiece on a baking sheet covered with oiled parchment paper.
9. We heat the oven to a temperature mark of 180 °.
10. Bake the loaf for about 20 minutes.
11. Then we take out the pastries, cool and cut into equivalent slices.
12. Put the cookies back on the baking sheet and send them to the oven for another 10 minutes.
13. Don't forget to turn the Biscotti over in five minutes.

For connoisseurs of gourmet pastries

How else can you make Biscotti? The recipe of Yulia Vysotskaya, a beautiful woman, amazing mother and professional chef, will help you improve your personal confectionery skills.

Julia Vysotskaya proposed a modified recipe for making Biscotti cookies. By the way, many housewives have already tried it. As for additives, you can choose any dried fruit based on personal taste preferences. Cinnamon will add a special flavor to pastries.

Compound:

• wheat flour - 1 tbsp.;
• cornmeal - 150 g;
• vanilla, cinnamon powder - to taste;
• 3 pcs. chicken eggs;
• granulated sugar - 1 tbsp.;
• baking soda - 2-3 tsp;
• 30 ml lemon juice (freshly squeezed);
• to taste chocolate, dried fruits, nuts.

Cooking:

1. Selected dried fruits, for example, dates, prunes, dried apricots, raisins, figs, put in a bowl.
2. Fill them with boiling water and leave for 20 minutes.
3. Drain the liquid from the steamed dried fruits and chop them with a knife.
4. Grind nuts in a blender.
5. Pour granulated sugar and sifted flour into a deep bowl.
6. Quench baking soda with freshly squeezed lemon juice and add to bulk ingredients.
7. In a separate bowl beat the eggs.
8. Add the cinnamon powder and vanilla to the egg mixture.
9. Combine both mixtures and knead the dough. It should be viscous and moderately thick.
10. Add chopped nuts and dried fruits.
11. Once again, knead the base well.
12. Next, we proceed in a well-known way. We bake the sausage from the dough first.
13. Then we cut it into slices or strips and dry it in the oven so that the cookies acquire a golden crust and crunchiness.

Hello everyone! Today I suggest you make a very tasty crispy cookie, how to cook Italian biscotti crackers, I will tell you in detail. They are easy to prepare, fragrant and perfect for a cup or tea.

To bake this Italian delicacy, you will not need exotic products, because it is not in vain that they say that everything ingenious is simple. For your convenience, I designed the recipe step by step and with a photo.

If not abused, then biscotti can even be beneficial for the body, thanks to the content of cranberries and almonds, rich in vitamins and minerals.

What will be needed?

1. Almonds - 150 gr.
2. Chicken eggs (you can also use quail eggs or from guinea fowl - whatever you can find) - 4 pcs.
3. Wheat flour - 400 gr.
4. Cold boiled water - 1 tbsp.
5. Sugar - 1 cup (250 gr.)
6. Dried cranberries - 50 gr.
7. Vanillin (vanilla sugar) - 1 sachet.
8. Baking powder - 1 tsp
9. Salt - 1 tsp

Preparation of ingredients:

First, we lay out all the products on the work surface so as not to look for them for a long time.

To make it tastier, I strongly advise you to carefully sift the flour. I prefer to take iodized or edible sea salt, as it contains more nutrients than regular salt.

As for the baking powder, it is quite simple to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this must be mixed properly, as a result, a mixture will be obtained that will last for a long time.

Eggs are very easy to check for freshness, place in a glass of water. A good, fresh egg will go to the bottom, and a rotten one will hang out in the middle or even float up due to the hydrogen sulfide accumulated under the shell, the same gas that gives a characteristic unpleasant odor.

Let's start cooking:

1. Separate a third of the nuts (50 gr.) And peel them from the skin, placing for 10-15 minutes in a saucer with boiling water, which is then drained.

The peel will come off very easily, just rub the almonds between your palms.

2. Now we need to dry the nuts, for this we cover a baking sheet with baking paper and pour the almonds there. Leave for 10 minutes at an oven temperature of 140-150 degrees.

Turn off the fire, cool the nuts and grind them with a knife or in any other convenient way (for example, in a mortar) into large pieces.

3. While the almonds are drying, you can do the dough. For him, you need to take 1 egg, dress the protein from the yolk and add the remaining 3 eggs to the yolk, it is better to take this one. Leave the protein, as we will lubricate our biscotti with it. Add vanillin and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

4. The next step is to mix salt, sugar and baking powder in a separate bowl.

5. Turn on the oven until it warms up to 180 degrees, add the egg to the flour mixture.

6. Knead with your hands, gradually add chopped nuts - both dried and ordinary.

7. Pour out the cranberry powder and mix very thoroughly to form a homogeneous mass.

8. Divide the dough into 3 equal ones.

9. Parts and from each we form a sausage. We cover the baking sheet with paper and lay out our blanks, grease them with whipped protein and leave for half an hour at 180 degrees.

11. Cut obliquely into pieces of about 1 * 1 cm.

12. We send it back to the oven for 10-15 minutes until they become ruddy and dry.

13. Cookies are ready, bon appetit!

As you can see, there is nothing complicated. You can change the recipe and add other nuts to the dough - walnuts, peanuts, cashews, hazelnuts. It turns out very tasty if you use spices - cinnamon, ginger, cardamom and various seeds, such as poppy, sesame, flaxseed or sunflower.

Do not be afraid to experiment, invent your own dishes! Use only high-quality and fresh products for cooking.