One of the classic coffee food pairings is the biscotti that had originated in the Tuscany region of Italy. Biscotti is a traditional Italian cookie from Prato made with pine nuts and almonds, but nowadays the recipe is widespread, and many are doing sorts of additions in this classic cookie.
Origin of Biscotti
The name itself originates from “bis,” Latin for twice, and “coctum” or baked — which became “cotto,” or cooked. Though it was popularized in Italy, tracking back in the day’s biscotti origin had started in the Roman times. Before it had considered as a pleasurable treat, biscotti had been a commoners food for Romans when they go traveling. Biscotti is an ideal food for traveling because of its dry texture that is durable for travel and packed with nutrients for a long journey. According to Pliny, biscotti’s would still be edible for centuries and were a staple of the diet of the Roman Legions.
Nowadays this biscotti is known as a perfect match for a cup of coffee and considered as a pleasurable treat. There are so many ways how to make biscotti and for this weeks, weekend coffee treat we will make a Nutty Crunchy Biscotti, that you can serve to your friends over the weekend paired with a cup of coffee, or you can bake one and send as a gift to your neighbor for a special weekend treat.
Let’s Start Baking!
Nutty Crunchy Biscotti
This recipe is from the DANA VELDEN via
“The Kitchn” all credits go to them.
Total Serving: approximately 2 dozen cookies
EQUIPMENT
- Parchment paper
- Stand mixer or mixing bowl and wooden spoon
- Measuring cups and spoons
- Spatula
- Cookie sheet
- Cutting board
- Sharp knife (serrated preferred)
INGREDIENTS
- 1/4 cup mild olive oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups nuts such as whole unpeeled almonds
- 1/2 cup dried fruit such as currants, optional
INSTRUCTIONS
- Prep: Preheat oven to 300°F. Line a cookie sheet with parchment.
- Mix the wet ingredients: In a stand mixer, mix the olive oil and sugar on medium speed until blended. Switch the machine to low, and add the vanilla extract, almond extract, and eggs, and continue to mix until well blended.
- Mix the dry ingredients: In small bowl, whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mixture and mix until blended.
- Add the nuts: Stop the mixer, add the nuts and optional dried fruit, and pulse until the nuts are evenly distributed throughout the batter. The dough will be sticky.
- Shape into logs: Using a spatula, give the mixture a final stir to be sure that everything is incorporated from the bottom of the bowl and well blended. Scoop out roughly half the dough and place it in a rough log shape lengthwise on the cookie sheet, leaving enough room next to it for the second log of dough. Dampen your hands and quickly shape the dough into a long, thin log, about 12 inches long and 2 inches wide. Repeat with the remaining dough.
- Par-bake the logs: Place the logs of biscotti in the oven and bake for about 25 minutes, or until the dough is just cooked through and very lightly browned. Remove from oven and let cool about 10 minutes. Meanwhile, turn the oven down to 275°F.
- Cut into cookies: Carefully pick up a log (or use two spatulas) and place on a cutting board. Using a sharp, thin, preferably serrated knife, cut the log into 1/2-inch slices. Repeat with the second log.
- Bake until lightly browned: Return the slices to the baking sheet, arranging them cut side down. Bake for another 8 to 10 minutes, until lightly browned.
- Cool and store: Cool biscotti on a rack. Store in an airtight container for up to two weeks or freeze for several months.
You can always make other flavors of biscotti that is more festive, perfect for gifting or serve for any special gatherings.
