Biscotti

Name: Biscotti
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 10 oz (300 g) egg; 1 lb 2 oz (550 g) sugar; 0.5 oz (15 g) salt; 0.3 oz (8 g) vanilla extract (about 2 tsp); 0.15 oz (4 g) orange zest (grated); 1 lb 12 oz (850 g) cake flour; 0.7 oz (20 g) baking powder; 10 oz (300 g) almonds (peeled)

Italian twice-baked cookies with a crisp, crunchy texture.

1h 25m

Easy

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Ingredients

egg 10 oz (300 g)

sugar 1 lb 2 oz (550 g)

salt 0.5 oz (15 g)

vanilla extract (about 2 tsp) 0.3 oz (8 g)

orange zest (grated) 0.15 oz (4 g)

cake flour 1 lb 12 oz (850 g)

baking powder 0.7 oz (20 g)

almonds (peeled) 10 oz (300 g)

Instructions

Whipping eggs and sugar

Sponge method. Combine eggs, sugar, and salt. Heat over hot water while stirring until warm, then whip until thick and pale.

Mixing

Fold in vanilla extract and orange zest. Sift in flour and baking powder, and fold to combine. Fold in almonds.

Shaping

Log method. Divide into 1 lb (500 g) portions. Roll into logs about 2–2 1/2 inches (6 cm) thick. Do not flatten (the dough is sticky and hard to handle). Brush with egg wash.

First bake

Bake at 325°F (160°C) for about 30–40 minutes, until light golden.

Slicing and second bake

Let cool slightly. Slice diagonally into 1/2 inch (12 mm) thick pieces. Place cut-side down on a baking sheet. Bake at 275°F (135°C) until dry and toasted, about 30 minutes.