Ingredients for Italian Biscotti
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Vanilla
- Anise Seed
- Lemons, Rind Of
- Orange Rind
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How to Make Italian Biscotti
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. The batter will be slightly thick.
- In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped almonds (or other nuts), ½ cup dried cranberries (or other dried fruit – optional), and 1 teaspoon vanilla extract.
- Divide the dough into 3 equal portions. Shape each portion into a long roll about 1 ½ inches in diameter and 12 inches long.
- Place the rolls onto the prepared baking sheets, leaving some space between them.
- Gently flatten the tops of the rolls slightly.
- Bake for 20-25 minutes, or until the rolls are lightly golden brown.
- Remove from oven and let cool on baking sheets for 10 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, cut each roll diagonally into ¾-inch thick slices.
- Arrange the slices cut-side down on the baking sheets, leaving about 1 inch between each slice.
- Bake for another 10-12 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
611g
Fat
172g
Carbs
148g
