Biscotto is an Italian word that means biscuit or cookies. These biscuits are twice baked to form a crispy outer cover. Bis and cotto means “twice” and “baked”.
These were first created in the region of Tuscany, where they were twice baked to form there unique shape so that they develop their signature crispy texture. This was the original method of making biscotti. Bake the batter into loaves and then slice into cookies. Bake them twice so that it bakes perfectly and retains its shape. Over the years this method became tedious and expensive . Later the Pipe and Bake System was created where the batter was pipped in different pans and baked — no slicing and toasting required.
If I look at the original method of making the biscotti and the easy way which bakers prefer now, I will say that my personal preference is for the original method.
Italian biscotti uses powdered almond and hence they are super crispy and tasty. Here I have not used almond powder in the recipe, but they turn out superb as the Italian biscottis.
1 cup dry fruits (almonds,hazelnuts and walnuts)
100g castor sugar
5g vanilla essence
Grated zest of one lemon
1 1/2 tsp baking powder
160g all-purpose flour
Chop smaller pieces of dry fruits. Use any kind of nuts and rains you wish too other than the ones I have mentioned.
Whisk butter and sugar until creamy.
Add in the eggs and whisk till just combined.
Pour in the vanilla essence and lemon zest.
Add in baking powder and mix .
Add in the all-purpose flour and mix till properly combined. DO NOT OVER MIX.
Add in the dry fruits and mix till just combined.
Divide the batter in to 2 halves and line them into the tray lined with batter paper.
Bake at 180 C for 25 to 30 minutes.
Let it cool for 20 minutes and then cut into 1/2 inch slices.
Line the tray with the slices and then bake again for 15 minutes till golden brown and crispy. To ensure both sides are baked evenly, flip the biscotti over once the top is browned enough.
Let cool for 10 minutes and then enjoy them with tea or coffee.