RCI-BR.005.0066.001
Biscotti
Biscotti more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- butter or margarine1/2 cupsoftened
- 1 1/4 cups
- 3 unit
- 1 teaspoon
- 2 cups
- 2 teaspoons
- 1/2 teaspoon
- 1/2 cup
- 2 teaspoons
Method
1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, and salt.
10 minutes
2
In a separate bowl, beat butter and sugar together until light and fluffy, then add eggs one at a time, followed by vanilla extract and milk, mixing until well combined.
5 minutes
3
Gradually fold the dry ingredients into the wet ingredients until a soft dough forms, then stir in the almonds until evenly distributed throughout the dough.
5 minutes
4
Divide the dough into two equal portions and shape each into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart.
5 minutes
5
Bake the logs in the preheated oven until they are lightly golden and firm to the touch, then remove and let cool on the baking sheet for 15 minutes.
30 minutes
6
Using a sharp serrated knife, cut each log diagonally into slices about 3/4 inch thick, then arrange the slices cut-side down in a single layer on the baking sheet.
5 minutes
7
Return the slices to the oven and bake for an additional 10 minutes, flip each piece over, and bake for another 10 minutes until the biscotti are dry and lightly golden on both sides.
20 minutes
8
Transfer the finished biscotti to a wire rack and allow them to cool completely before serving or storing in an airtight container, where they will keep for up to two weeks.
30 minutes