Biscotti is Italian for biscuits. I have also heard that it should mean “double baked” (the cakes are baked twice) but I am not sure of that. I am not Italian, but biscotti reminds me of biscuits and biscuits are baked once only (can be argued).
The kind of biscotti you get the recipe for here is called biscotti di mandorla (with almonds) and they taste delicious for a cup of coffee. It really is delicious. Though it takes time to bake, one way to save time is to not crush the almonds but shake them instead with the other ingredients and let the oven do you a favor of cooking the biscuit.
Biscotti di mandorla – recipe
You do not need so many arms in order to make this kind of recipe. What you need is patience and presence of mind so as to follow the steps I had lay-out for you.
It is always nice to bake, so nice to smell the fragrance coming from the creation you make spreading throughout the house and finally, or course, it’s always good to enjoy the creation you heart fully make.
Servings: approximately 45 pieces
- 200 g almonds (not sliced)
- 150 g of sugar
- 50 g butter
- 2 eggs
- The reef of 1 lemon – unsprayed – can be omitted
- 300 g flour
- 1 tsp. baking soda
- ¼ tsp. fine salt
Here’s how you do it:
- Lay the almonds all over a baking sheet covered with baking paper.
- Turn on the oven at 200 ° C and put the almonds in the oven for approx. 15 minutes – keep an eye on them. They should only be shaken – do not burn. Then turn the oven down to 175 ° C and remove the almonds.
- Melt the butter and let it cool a little.
- Stir butter, egg and grated lemon peel together.
- Mix flour, sugar, baking soda, salt and toasted almonds and knead it with butter, egg and lemon peel.
- Divide the dough into three equal parts and roll them to sausages that are as long as your baking sheet / frying pan is wide.
- Lay the sausages on the frying pan covered with baking paper and press them flat so they are approx. 2½ cm thick.
- Pour them in the oven for approx. 25 minutes.
- Let them cool for a couple of minutes and cut them with a sharp finger knife, slanted slices.
- Put them in the oven again and behind them approx. 15 minutes until golden – turn aside in transition.
As mentioned, there are several different versions of this kind of Italian biscuits. I think this is the one above most people think about when the speech falls on biscotti. In order to find an Italian version as possible, I came up with an Italian cookbook, Sølvskeen. The cookbook is supposed to be the food bible over the Italian cuisine with its 2,000 recipes. There were four-five recipes on biscotti, but not this double-sided version. So maybe this version is not as Italian as I thought it may be.
Other sweets at AlmostNordic
There is something else sweet here on the side than Italian cookies. You will get a small selection here below:
Cream puffs – Cream puffs are just such a baking of butter, wheat flour and water. Cream puffs biscuits are therefore self-written by biscotti – Italian food is characterized by simple and easy food that is super delicious.
Chocolate cake – Yes, it’s not particularly Italian – In return, this chocolate cake is both super addictive and one of Denmark’s most popular chocolate cakes. Here you can find the recipe for chocolate cake.