Italian biscotti cookies have a very long history, and it is not surprising that the authentic recipe has acquired a huge number of variations. Only one thing is certainly taken from the classics - the form and cooking technology. The biscotti “loaf” is traditionally baked twice and, if in the traditional recipe almonds could be included in the dough as an additive, then the modern classic allows for mixtures of dough with other nuts, dried fruits and chocolate.

How Italians prepare biscotti - a classic recipe

Ingredients:

• flour - 280 g;
• baking powder - 6 g;
• sugar - 140 g;
• eggs - 2 pcs.;
• Amaretto - 20 ml;
• cups whole almonds;
• butter - 50 g.

Preparation

Before making biscotti, set the oven temperature to 160 degrees. While the oven reaches the required temperature, prepare a mixture of dry ingredients by sifting flour with baking powder into a bowl and adding salt. Separately, beat the eggs with a mixer until a white, airy and foamy mass forms; without stopping the device, we begin to add sugar, pour in Amaretto and melted and then cooled butter. When the liquids are combined, add the flour mixture to them and knead a thick, non-sticky dough. During the kneading process, add almonds so that they are evenly distributed in the dough. Divide the resulting dough in half and roll it into two ropes, similar in shape to a loaf (20x6.5 cm). Place the loaves in the oven for half an hour, then remove, cool slightly and cut into slices 3-3.5 cm thick. Place the slices on the same parchment and bake at the same temperature for the same period of time, remembering to turn the cookies over to the other side after 10 -15 minutes.

How to bake Italian biscotti with olive oil?

Ingredients:

• flour - 280 g;
• - 30 g;
• baking powder - 6 g;
• sugar - 140 g;
• zest of 1 orange and lemon;
• olive oil - 90 ml;
• eggs - 3 pcs.

Preparation

After passing the flour through a sieve, mix it with polenta and baking powder, and then add sugar to them. Having combined the dry ingredients together, add citrus zest to them and repeat the kneading procedure again.

Beat two whole eggs and one yolk with olive oil, and then pour the liquid into the dry ingredients of the cookies. At this stage, you are free to add any additives to the biscotti, from chocolate slices to dried berries.

Leave the finished dough for 20 minutes in the refrigerator, divide in half and roll into two loaves, each of which is subsequently baked, brushed with the remaining egg white, for 25 minutes at 180 degrees. Cut the loaves into slices and repeat baking at 150 degrees for another half hour.

Ingredients:

Preparation

Having preheated the oven to 170 degrees, we proceed to the standard procedure - mixing the dry ingredients: flour, cocoa and soda. A pinch of salt wouldn’t be out of place in this mix.

In another bowl, also carefully beat the eggs with sugar. Add the liquids to the flour mixture and add the chocolate chips and hazelnuts. Divide the finished dough in half, roll the halves into bars of equal length and diameter, and then bake for 25 minutes. Let the dough bars cool for 15 minutes, cut into portions and bake again for 15-20 minutes, not forgetting to turn the cookies to the other side so that they brown as evenly as possible.

In the company of cooled biscotti, in addition to the standard addition like a cup of coffee or a glass of table wine, ice cream, salted caramel or.

Biscotti is an Italian pastry, somewhat similar to our “drying”. Subtle Italian taste, but how could it be different for residents of southern countries?!

Classic biscotti contain almonds. The use of almond treats dates back to ancient Rome, where almond candies were originally served at the feasts of the Roman aristocracy. Over time, the delicacy became available to more democratic circles of the empire. Only as a result, the sweets gradually changed their composition and turned into cheaper almond-based baked goods. The cheapest biscotti resembled biscuits and, after baking, remained in the oven for a long time to dry. Roman legionaries used these cookies as food during the march. To make it softer, soak it in sweet water with lemon. Later, the cookies were used by soldiers and sailors, and in the case of Christopher Columbus's Spanish Armada, they were soaked in beer.

The classic biscotti contains only flour, eggs, almonds and Italian pine nuts - pinoli. Nowadays, pistachios, dry figs, and chocolate have been introduced into cookies instead of almonds. But in this case, instead of the traditional Vin Santo wine, you need to choose another type of drink to pair with the cookies. And some confectioners add cow's butter, yeast, and honey to the dough, which makes the cookies softer, but changes their taste.

In general, such dry cookies are a good option for quick baking. You get cookies that don’t require a lot of fiddling with, kneading and rolling out dough. There is also no oil in these baked goods, which makes them easy and accessible for children and adults, even those on a diet.

Biscotti with lemon and nuts

The biscotti in this recipe contains nuts, you can use any others that you happen to have on hand. Lemon zest adds a subtle aroma and noticeable citrus taste. These cookies will be a great addition to your morning cup of coffee.

step by step recipe with photos

Ingredients:

• 2 chicken eggs,
• 180 g wheat flour,
• 150 g powdered sugar,
• 10 g vanilla sugar,
• 0.5 tsp. baking powder,
• 100 g nuts.

Cooking process:

Beat the eggs and powdered sugar until foamy, about 4-5 minutes. and At the same time add vanilla sugar.

Sift the flour - this will help remove impurities and enrich it with oxygen, which will give the dough a lighter and airier texture.

Add baking powder and lemon zest to the flour. When grating the zest, avoid getting the white layer into the dough, it will add bitterness to the baked goods.

Finely chop the nuts and add to the dough, mix well until smooth. The biscotti dough should be quite stiff.

Preheat the oven in advance. Cover a baking sheet with parchment.

Divide the dough into two parts, form each into a log and place on a baking sheet. There is no need to grease the parchment with oil!

Bake at 180 degrees in the oven for about 20 minutes. Take out the hot “sticks” and let them cool a little. And then cut into slices about 1 cm wide.

Place on a baking sheet and bake for another 15 minutes until the biscotti are well browned. During the baking process, turn the Italian cookies over a couple of times.

Serve the dry biscuits for tea completely cooled.

Bon appetit!

For lovers of sweet croutons, crumbly shortcakes and other similar baked goods, we suggest making biscotti - a classic Italian dry cookie with a hard texture, rich taste and a plentiful amount of additives (most often almonds and dried fruits).

In Italian, biscotti means “twice baked.” A “sausage” is formed from the kneaded dough and sent to the oven. Then the product is cut into slices and baked again, dried until ready. The shelf life of such cookies is quite long, so these baked goods can be made for future use.

Ingredients:

• almonds - 60 g;
• sugar - 80 g;
• vanilla sugar - 1 teaspoon;
• baking powder - ½ teaspoon;
• flour - about 150 g;
• eggs - 2 pcs.;
• salt - a pinch;
• raisins, dried cranberries - 20-30 g each (or other dried fruits/candied fruits).

Classic biscotti recipe with photos

How to make biscotti cookies

1. Pour boiling water over the almonds and leave for 5-10 minutes. After draining the liquid, remove the steamed skin (if the nuts are difficult to peel, pour boiling water again).
   
2. Chop the peeled almonds with a knife or crush them in a blender bowl, but not to crumbs.
   
3. Mix one whole egg and one egg yolk with salt, regular and vanilla sugar. Beat lightly (until light foam). Set aside the remaining protein.
   
4. Add most of the flour (about 100 g), after mixing with baking powder. Stir the mass. Next, gradually add flour until you obtain a dense, but plastic and slightly sticky dough.
   
5. Add almond shards, raisins and cranberries, or other nuts and dried fruits. Knead the dough again, evenly distributing the additives inside the mass.
   
6. Divide the dough in half. Roll each part into a thin “sausage” about 20 cm long. Place the pieces on a baking sheet lined with parchment paper. Lightly grease the surface of the bars with the reserved protein (not all the protein will go away).
   
7. We send the preparations to the preheated oven. Bake at 180 degrees for 25 minutes.
   
8. After a while, remove the baking sheet. Give the baked goods 5-10 minutes to cool, and then use a sharp knife to cut into slices, slightly diagonally. The thickness of the pieces is 1-1.5 cm.
   
9. Place the almost finished cookies back on the baking sheet in rows (cut side down on the paper). Dry in the oven for another 10-15 minutes, maintaining the temperature at 180 degrees. Let the finished products cool completely.
   
10. Traditionally, biscotti is served with dessert wine - a slice of biscotti is dipped into the drink, soaked and only then eaten. But tea, coffee or milk are just as suitable for this purpose. Store cookies in a bag or tightly closed container. The shelf life of this baking reaches 3-4 weeks.
    

Classic biscotti cookies with almonds, raisins and cranberries are ready! Bon appetit!

Whatever ingredients are used for dry Italian cookies, the classic biscotti recipe remains unchanged. The secret is double baking, which makes the dessert light and crispy. It is prepared in the same way as regular crackers.

First, a loaf is formed from a special dough and baked in the oven. Then cut the finished product into slices and bake them again. But unlike crackers, Italians do not bite biscotti, but dip it in wine, coffee or tea. The cookies soften very quickly, become tender, fragrant and literally melt in your mouth. Due to the fact that it is perfectly soaked, it is sometimes used to prepare the tiramisu dessert.

Biscotti was first mentioned in documents dating back to the 13th century. Later sources say that Christopher Columbus willingly took it on his voyages, since this pastry is very filling and does not spoil for a long time.

Previously, only the following products were used for cookies:

• flour - 250 g;
• sugar - 125 g;
• soda - 1 tsp;
• salt - on the tip of the knife;
• eggs - 2 pcs.;
• almonds - 1 cup;
• butter - 50 g;
• Amaretto liqueur - 1 tbsp. l.

Sift the flour, mix in a bowl with soda and salt. Melt the butter and wait until it cools. Beat the eggs well, preferably with a mixer. Then, without stopping whipping, gradually add sugar, pour in liqueur and melted butter. Remove the mixer, add flour and knead into a thick dough.

You need to knead it until it becomes plastic. After this, pour the almonds into a bowl. Knead the dough again. Almonds will taste much better if they are lightly toasted in the oven. They are placed in the dough either whole or pre-cut in half.

To make the cookies especially crumbly, part of the almonds, about 50 g, needs to be crushed in a coffee grinder.

The oven must be preheated to 160°C. Give the dough an oblong shape, reminiscent of a regular loaf, with approximately the same diameter. Place it on a greased baking sheet (if the oven is small, you can form two products).

Place the loaf in the oven and bake until golden brown. This will take approximately half an hour. Then remove the workpiece and cool. To do this, it is advisable to place it on a wire rack. Then cut with a sharp knife into slices 1-1.5 cm thick and place them on a sheet covered with parchment.

Place the baking sheet in the oven for another 20-30 minutes, but at a temperature of 150°C. To ensure even drying, turn the slices over after 10 minutes. When they brown, cool on a wire rack. Before serving, biscotti can be topped with melted chocolate or condensed milk.

Classic fillings: honey, nuts and chocolate

Honey adds a special aroma to any baked goods, so many confectioners add it to biscotti. Almonds can be replaced with other nuts, such as hazelnuts or peanuts. Thanks to chocolate, the products will acquire a rich brown color.

For chocolate cookies you need to take the following products:

• flour - 1.5 cups;
• sugar - 1 glass;
• large eggs - 3 pcs.;
• soda - 1 tsp;
• salt - on the tip of the knife;
• peeled hazelnuts - 2/3 cup;
• chocolate chips - 2/3 cup.

Beat eggs with sugar for 5 minutes. Then pour them into a bowl with sifted flour, which should first be mixed with soda and salt. Knead the dough, then pour chocolate chips and hazelnuts into it. Knead gently for another 2-3 minutes to ensure the fillings are evenly distributed throughout the dough.

However, you don’t need to get too carried away, as the warmth of your hands will cause the chocolate chips to melt. Divide the dough into 2 parts, form small loaves of bread and bake them in the oven.

Baking with honey is prepared as follows. First you need to separate 2 egg whites and beat them together with 3 tbsp. l. sugar into a strong foam. Then, without turning off the mixer, gradually add half a glass of sifted flour and 100 g of almonds cut into small pieces. In biscotti, if the recipe is classic, it is recommended to add 0.5 tsp. ground allspice.

The dough should be baked at 180°C in rectangular pans, which are previously greased with oil and lined with baking paper. When a crust appears on the products, the molds need to be removed from the oven and cooled.

Then remove the loaves from the molds, wrap in foil and let rest for several hours. After this, cut and dry in the oven for 20-25 minutes, remembering to turn over.

Cookies with fruit fillings

Only dried fruits are put into the dough. Large dried apricots, prunes or dates should first be cut into pieces. Dried berries - raisins, dried cranberries or lingonberries - can be used whole. However, first you need to make sure that there are no seeds left in them. In some recipes, dried fruits require pre-steaming in boiling water or soaking in alcohol.

These cookies can be made from a relatively small number of ingredients:

• flour - 1 glass;
• raisins, dried cranberries and almonds - 50 g each;
• eggs - 2 pcs.;
• sugar - 150 g;
• vanilla sugar - 1 tsp;
• baking powder - 1 tsp;
• salt - 0.5 tsp.

Mix the sifted flour with salt and baking powder, add the eggs beaten with sugar. Knead the dough, gradually adding dried fruits and almonds. Form 2 loaves of bread from it and place in an oven preheated to 150°C for 30-40 minutes.

Care must be taken to ensure that the bread remains golden and creamy and not baked until brown.

Then cool them on a wire rack and cut them diagonally into slices no more than 1 cm thick. Dry the cookies in the oven for another half hour, but before doing so, reduce the temperature to 130°C.

To prepare the next delicacy, you need to prepare half a glass of oatmeal, a ripe banana, 75 g of pitted dates and 50 g of cashews. Chop the dates, dry the nuts a little in the oven and crush them. Cut the bananas into rings and mash with a fork.

Add to them 1 egg and 1 tbsp. l. Sahara. Mix the mixture, beat lightly with a whisk or mixer. Pour sifted flour into it, combined with 1 tsp. baking powder and 1 tsp. vanilla sugar. Knead the dough, adding dates and cashews to it. It will turn out quite sticky, so to form the loaf, you need to moisten your hands with water.

Bake the product for 20-25 minutes in an oven preheated to 180°C. When it has cooled, cut into slices 1-1.5 cm thick and re-bake in the oven for 5-7 minutes on both sides.

Festive baking should not only be tasty, but also beautiful, so you will have to tinker with it a little longer. Cool the finished products, cut and bake again. Chocolate cookies go well not only with wine and coffee, but also with ice cream. If you don’t like a too dark dessert, you can replace the dark chocolate in the recipe with white.

First you need to stock up on products:

• flour - 3 cups;
• butter - 70-75 g;
• sugar - 100 g;
• water - half a glass;
• egg yolk - 1 pc.;
• vegetable oil (olive is best) - 1 tbsp. l.;
• light rum - 1 tbsp. l.;
• orange zest - 2 tbsp. l.;
• orange extract - 2-3 drops;
• salt - on the tip of the knife.

In addition, you will need 1 egg and 2 tbsp. l. melted butter to brush cookies. The oil used for the dough does not need to be heated. It should stand in a warm place until it becomes soft. Sift the flour into a bowl and make a well in the middle into which to place all the other products indicated in the recipe.

Knead the dough until it is no longer sticky. Then form a long loaf from it, wrap it in cling film and leave in a cold place for 2 hours.

The dough for this type of biscotti should be cut into slices before baking. Preheat the oven to 180°C, grease a baking sheet with butter. Prick each cookie in several places with a fork, brush with beaten egg and bake for 25 minutes. During this time, the products will acquire a rich golden color.

Remove the baking sheet from the oven and let the cookies cool slightly (but no more than 5 minutes). Then brush the still warm slices with melted butter and place in the oven for 5-6 minutes. After this, cool the delicacy on a wire rack. You can draw patterns on top with melted white and dark chocolate and sprinkle with crushed nuts.

Bi- translated from Italian is two, scottare- means to bake, these two words form and characterize such a delicious dish in Italian dessert cuisine as “Biscotti”. Biscotti cookies are quite dry due to their double baking, but it is this detail that gives the taste to these baked goods. We will tell you the recipe for biscotti in a classic variation of preparation, we will tell you how the famous TV cook Yulia Vysotskaya does it.

The best variations of Italian biscotti

It must be said right away that biscotti cookies certainly require the use of some drink in tandem with them - it can be absolutely any drink - coffee, tea, juice. If you eat these baked goods dry, you will get the impression that you are eating a simple cracker. And now you can move on to variations of the best recipes for this Italian pastry, which are easy to master at home.

Classic biscotti recipe

Preparing this recipe will take you an hour and a half, and the process is not that fast, but the delicious crispy pastries will make you forget about the time spent. First of all, you and I need to familiarize ourselves with the ingredients that are included in the classic biscotti recipe:

• A glass with a small pile of flour.
• Half a teaspoon of baking powder.
• 30 gr. freshly ground coffee beans.
• A handful of walnuts without shells.
• 3 chicken eggs.
• Zest from one large orange.
• A handful of raisins.
• 150 gr. powdered sugar.
• Salt on the tip of the knife.

Cooking cookies according to the classic recipe

All the products are simple and available in any store, and the process of preparing these cookies is just as simple; there are no special tricks involved in this preparation.

Now our instructions for culinary “maneuvers”, proceed step by step:

1. Sift all the flour through a sieve into a deep bowl, pour salt, baking powder, and ground coffee beans into the same bowl.
2. Now we grind the raisins and nuts in a blender, pour this nutritious “mixture” into a bowl with flour and begin to mix all the components into one mass.
3. Take a bowl and pour powdered sugar into it, and also break the chicken eggs and beat a little using a blender. Then add the orange zest and beat again a little. Pour the resulting “slurry” into a bowl where the “bulk” ingredients are mixed, mix everything thoroughly.
4. Divide the resulting dough mass into four identical pieces, and then roll them into loaves.
5. Preheat the oven, setting the temperature to 180 degrees, remove the baking sheet until it is hot and cover it with a piece of baking paper - parchment. Place all the dough loaves on a parchment sheet and bake them in the oven for 20 minutes.
6. When 20 minutes are up, take out the baking sheet and let the pieces cool for 10 minutes, and then cut all the pieces into cookies. Place the chopped cookies all over the parchment again and return to the oven for 8 minutes. Eight minutes are up, it's time to flip the Italian biscotti the other way and bake for another 8 minutes.

At the end of the second “eight minutes”, take out the baking tray with the baked goods and transfer all the “beauty” into a suitable container, pour yourself some coffee or another favorite drink, and eat with appetite!

Recipe for biscuits from Yulia Vysotskaya

Yulia Vysotskaya prepares this pastry according to a slightly different recipe, now we will share it with you. The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations. First, of course, a list of necessary products to create this dessert pastry:

• A glass with a small mountain of wheat flour.
• Corn flour-150 gr.
• A little less than a glass of granulated sugar.
• 3 chicken eggs.
• Soda, you can replace it with baking powder - 2/3 teaspoon.
• A packet of vanilla.
• A packet of cinnamon.
• 30 ml of lemon juice - this is necessary for those who use soda.
• Almond chips, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

We prepare biscotti cookies according to the recipe of the famous presenter

These biscotti cookies with nuts and other hearty ingredients are prepared in almost the same time as the previous variation of baking. Here is the action plan, we follow it step by step:

1. Place all the listed dried fruits and nuts in a bowl and pour boiling water over them to soften. The mixture has softened, cut it all into small pieces. Grind the nuts with a blender.
2. Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.
3. Break the eggs into a bowl and add vanilla and cinnamon and mix. Pour the egg slurry with seasonings into the flour and knead the dough, the dough should be elastic.
4. Add crushed nuts and dried fruits to the dough and mix everything together.
5. Sprinkle the table with a small amount of flour and pour out the dough, knead it well, and then divide it into 2 equal lumps and form dough sausages 25 cm long from the lumps.
6. Roll out a sheet of parchment onto a baking sheet and place the “sausages”. Heat the oven at 180 degrees. Bake future biscotti for 25 minutes. When the time has passed, take out the baking sheet and cool the baked goods for 10 minutes.
7. We cut each sausage into neat cookies, cut diagonally, this will make the baked goods more beautiful. We send the baked goods back to bake for 10 minutes, after 10 minutes we turn the cookies over and bake the unbaked side for the same 10 minutes.

The cooking timer has ticked off, take out the baked, crispy deliciousness and place it on a wide bowl. Do you remember that biscotti plus a flavored drink is an irreplaceable combination; eating these cookies dry is boring!

Video: “Biscotti” from Yulia Vysotskaya