The best biscotti recipe. How to make biscotti cookies

29.01.2022

Bi- translated from Italian two, scottare- means to bake, it is these two words that form and characterize such a delicious dish in Italian dessert cuisine as Biscotti. Biscotti cookies are quite dry due to their double-bakedness, but it is this detail that gives the taste to this pastry. We will tell you the recipe for biscotti in the classic variation of cooking, we will tell you how the famous TV chef Yulia Vysotskaya does it.

The best variations of Italian biscotti

It must be said right away that biscotti cookies certainly require drinking in tandem with them, some kind of drink - it can be absolutely any drink - coffee, tea, juice. If you eat this pastry dry, then you will get the impression that you are eating a simple cracker. And now you can move on to variations of the best recipes for this Italian pastry, which are easy to master at home.

Classic biscotti recipe

Cooking according to this recipe will take you an hour and a half, and the process is not so fast, but delicious crispy pastries will make you forget about the time spent. First of all, you and I need to get acquainted with the ingredients that are included in the classic biscotti recipe:

A glass with a small slide of flour.
Half a teaspoon of baking powder.
30 gr. freshly ground coffee beans.
A handful of unshelled walnuts.
3 chicken eggs.
Zest from one large orange.
A handful of raisins.
150 gr. powdered sugar.
Salt on the tip of a knife.

Cooking cookies according to the classic recipe

All products are simple and available in any store, the process of cooking these cookies is just as simple, this cooking does not have any special tricks.

Now our instruction of culinary "maneuvers", proceed step by step:

Sift all the flour through a sieve into a deep bowl, pour salt, baking powder, ground coffee beans into the same bowl.
Now we grind raisins with nuts with a blender, pour this nutritious “mixture” into a bowl of flour and begin to mix all the components into one mass.
We take a bowl and pour powdered sugar into it, as well as break chicken eggs, beat a little with a blender. Then pour in the orange zest and beat again a little. The resulting "liquid" is poured into a bowl where the "loose" ingredients are mixed, knead everything well.
We divide the resulting test mass into four identical pieces, and then roll them up like loaves.
We heat the oven, setting the temperature to 180 degrees, take out the baking sheet until it is hot and cover it with a piece of baking paper - parchment. We place all the test loaves on the spread parchment and send them to bake for 20 minutes in the oven.
When 20 minutes are up, take out the baking sheet and let the blanks cool for 10 minutes, and then cut all the blanks into cookies. Sliced cookies are again laid out all over the parchment and returned to the oven for 8 minutes. Eight minutes have elapsed, it's time to turn the Italian biscotti on the other side and bake for another 8 minutes.

At the end of the second "eight-minute" pull out the baking sheet and put all the "beauty" in a suitable bowl, pour yourself coffee or another favorite drink, and eat with appetite!

Recipe for biscuit cookies from Yulia Vysotskaya

Yulia Vysotskaya prepares this pastry according to a slightly different recipe, now we will share it with you. The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations. First, of course, the list of necessary products for the creation of this dessert baking:

A glass with a small mountain of wheat flour.
Cornmeal-150 gr.
A little less than a glass of granulated sugar.
3 chicken eggs.
Soda, you can replace it with baking powder - 2/3 teaspoon.
Vanilla sachet.
A sachet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almonds, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

Cooking biscotti cookies according to the recipe of the famous presenter

These biscotti cookies are filled with nuts and other hearty ingredients and cook in almost the same time as the previous baking variation. The scheme of actions is as follows, we follow it step by step:

We put all the listed dried fruits and nuts in a bowl and pour boiling water to soften. The mixture is softened, cut it all into small pieces. Grind the nuts with a blender.
Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.
Break chicken eggs into a bowl and pour vanilla and cinnamon, mix. Pour the egg slurry with seasonings into flour and knead the dough, the dough should turn out to be elastic.
Pour crushed nuts and dried fruits to the dough, knead everything.
Sprinkle the table with a small amount of flour and pour out the dough, knead well, and then divide it into 2 identical lumps and form dough sausages 25 cm long from the lumps.
We roll out a sheet of parchment on a baking sheet and lay out the “sausages”. We heat the oven at a temperature of 180 degrees. We bake future biscotti for 25 minutes. The time has elapsed, take out the baking sheet and cool the pastry for 10 minutes.
We cut each sausage into neat cookies, cut obliquely, so the pastries will be more beautiful. Re-send the pastries to bake for 10 minutes, 10 minutes left, turn the cookies over and bake the unbaked side for 10 minutes.

The cooking timer ticked off, we take out the baked, crispy deliciousness and place it on a wide bowl. Do you remember that biscotti plus a fragrant drink is an indispensable combination, eating these cookies dry is boring!

Video: "Biscotti" from Yulia Vysotskaya

What do you know about biscotti? These cookies are like our crackers. Traditionally, large pieces of almonds, hazelnuts are added to it, it is often seasoned with anise. This is a very dry and crunchy cookie.

If you are interested in biscotti, then most likely you will like these recipes:

Peanut biscotti (translated from Supertoinette magazine)

A bit of biscotti history

The word "biscotti" is translated as "twice baked". This biscuit is often called "biscotti di Prato" (Prato is the city where it was first made). As the name suggests, biscotti should be baked twice, like crackers. However, such double baking is not always practiced today.

Initially, biscotti were biscuits, which, after taking them out of the mold, still remained in the oven for some time. As a result, they became drier and harder, which contributed to their long-term storage. Such biscuits have been one of the staple foods for soldiers and sailors for centuries. They were popular among Roman legionnaires, and Pliny claimed that the "biscotti di Prato" had been around for centuries. Sailors never boarded a ship without biscotti, which they dipped in a mixture of water, sugar, and lemon to soften.

Biscotti today

Today, according to Italian tradition, the biscotti is softened in dessert wine at the end of the meal. In other parts of the world, such as North America, biscotti is dipped in coffee, chocolate, black tea, or sweet wine. In Spain, they prefer the taste of a sweet dessert wine like Muscat.

Nowadays, the composition of biscotti is constantly changing towards greater originality. Lemon or orange peel, black or milk chocolate shavings, anise seeds, cinnamon, raisins, pistachios, pine nuts and a wide variety of spices are added to it. Variations - mass.

Each country, each province has its own recipe for biscotti and its own name for this original cookie. In Tuscany it is called "Cantuccini", in Spain - "Carquinyolis", in France - "croquignole".

The original biscotti recipe was rediscovered by Antonio Matteo, head of the confectionery company of the same name, in the 19th century. This option is today considered a classic recipe. biscotti.

About the technology of making biscotti

Biscotti is made from flour, sugar, eggs, almonds, which are not pre-roasted. The traditional recipe does not use any yeast or fats (butter, butter, milk).

Biscotti is first baked for 25 minutes in a long form, then cut into thin pieces, which are baked again for a slightly shorter period of time. As a result, the cookies become dry and brittle.

In Italy, "biscotti di Prato" is traditionally served with another traditional Prato biscuit, "bruttiboni". They are consumed after dessert and are usually combined with orange juice.

These Italian cookies are very easy to prepare at home, use raisins, dried apricots, prunes and nuts in cooking - the delicacy will come out famous!

To bake this Italian delicacy, you will not need exotic products, because it is not in vain that they say that everything ingenious is simple. For your convenience, the recipe is step by step and with a photo.

If not abused, then biscotti can even be beneficial for the body, thanks to the content of cranberries and almonds, rich in vitamins and minerals.

Almonds - 150 gr.
Chicken eggs - 4 pcs.
Wheat flour - 400 gr.
Cold boiled water - 1 tbsp.
Sugar - 1 cup (250 gr.)
Dried cranberries - 50 gr.
Vanillin (vanilla sugar) - 1 sachet.
Baking powder - 1 tsp
Salt - 1 tsp

To make it tastier, I strongly advise you to carefully sift the flour. I prefer to take iodized or edible sea salt, as it contains more nutrients than regular salt.

As for the baking powder, it is quite simple to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this must be mixed properly, as a result, a mixture will be obtained that will last for a long time.

Eggs are very easy to check for freshness, place in a glass of water. A good, fresh egg will go to the bottom, and a rotten one will hang out in the middle or even float up due to the hydrogen sulfide accumulated under the shell, the same gas that gives a characteristic unpleasant odor.

We separate a third of the nuts (50 gr.) And peel them from the skin, placing them in a saucer with boiling water for 10-15 minutes, which then drain.

The peel will come off very easily, just rub the almonds between your palms.

Now we need to dry the nuts, for this we cover a baking sheet with baking paper and pour the almonds there. Leave for 10 minutes at an oven temperature of 140-150 degrees.

Turn off the fire, cool the nuts and grind them with a knife or in any other convenient way (for example, in a mortar) into large pieces.

While the almonds are drying, you can do the dough. For him, you need to take 1 egg, dress the protein from the yolk and add the remaining 3 eggs to the yolk, it is better to take this particular type of egg. Leave the protein, as we will lubricate our biscotti with it. Add vanillin and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

The next step is to mix the sifted flour, salt, sugar and baking powder in a separate bowl.

Turn on the oven until it warms up to 180 degrees, add the egg mixture to the flour mixture.

We knead with our hands, gradually add chopped nuts - both dried and ordinary.

Pour the cranberry powder and mix very thoroughly to form a homogeneous mass.

Divide the dough into 3 equal ones.

Parts and from each we form a sausage. We cover the baking sheet with paper and lay out our blanks, grease them with whipped protein and leave for half an hour at 180 degrees.

Cut diagonally into pieces about 1 * 1 cm.

Place back in the oven for 10-15 minutes until golden brown and dry.

Cookies are ready, bon appetit!

As you can see, there is nothing complicated. You can change the recipe and add other nuts to the dough - walnuts, peanuts, cashews, hazelnuts. It turns out very tasty if you use spices - cinnamon, ginger, cardamom and various seeds, such as poppy, sesame, linseed or sunflower.

Recipe 2: Italian Biscotti with Chocolate and Cinnamon

The name of the popular Italian biscuit is translated as "twice-baked". This is because the biscuit is first baked in the shape of a log, and then cut into cookie pieces, which are dried in the oven.

Eggs - 1 pc.
Fine granulated sugar - 70 g
Flour - 120 g
Vanilla sugar - 1 sachet
Baking powder - 0.5 tsp
Ground cinnamon - 1 teaspoon
Almonds - 50 g
Pine nuts - 50 g
Bitter chocolate - 50 g

Preheat the oven to 170 C. Line a baking sheet with baking paper and grease with vegetable oil.

Cut the chocolate into small pieces and set aside.
To peel the almonds, pour boiling water over them, let stand for five minutes, drain the water. Then pour boiling water again, wait five minutes, drain the water. After this procedure, the skin is easily removed, you just need to lightly press on the nuts with two fingers.

Dry the almonds with paper towels and lightly fry in a frying pan without oil until golden brown. Stir all the time. Then cut into slices and set aside.

Whisk egg, sugar and vanilla sugar very well. Until the appearance of white foam.

In a separate bowl, sift flour, cinnamon and baking powder.

Sift flour with cinnamon and baking powder again, but into the egg mixture. Mix everything gently and thoroughly with a spatula. The dough is dense, but quite fluffy.

Stir in nuts and chopped chocolate.

Turn the dough over onto a floured surface. Form two sausages, 3-4 cm in diameter. Place on the prepared baking sheet. Bake 25-30 minutes until golden brown. I bake in the top-bottom mode, without blowing.

Remove the tray from the oven and let cool for five minutes. We do not turn off the oven. Transfer the "sausages" to a cutting board and cut diagonally into pieces 1-1.5 cm thick.

Transfer these pieces back to the baking sheet and bake for 6 minutes in the oven. Then turn them over and bake for another 6 minutes.
Remove the tray from the oven and let cool for 5 minutes. After that, put the biscotti on a wire rack or wooden board and leave to cool completely.

Store crackers in an airtight container or jar with a screw-top lid. 2 weeks are kept exactly.

Recipe 3, step by step: chocolate biscotti with nuts

Cookies are crispy, vaguely similar to crackers familiar to us. They are served with coffee, tea and even wine. They are great for a light snack or breakfast.

190g flour
150g sugar
60g butter at room temperature
40g cocoa
2 eggs
100g nuts (I have cashews)
1 tsp baking powder
A pinch of salt

From this amount of ingredients, 12-13 fairly large cookies are obtained. You can take any nuts. I like it best with cashews or hazelnuts. They are prepared quickly - together with baking it will take no more than an hour.

Coarsely chop the nuts.

Beat butter with sugar.

Add eggs one at a time, beating thoroughly each time.

Add cocoa, baking powder and a pinch of salt. Mix with a mixer until smooth.

Add 100 g of flour to the chocolate mass, mix with a spoon and add the remaining 90 g.

The dough will be very thick.

Add nuts, mix.

Place the dough on a baking sheet lined with parchment paper or a mat.

We form a rectangle about 12 cm wide and 2 cm high and put in an oven preheated to 180C for 25-30 minutes. A toothpick should come out dry from the finished cake.

Lay the crust out on a rack. Let it cool down to a temperature comfortable for the hands.

Cut it with a bread knife into thin slices 1 cm thick.

Put everything back on the baking sheet and dry for another 8-10 minutes.

That's all! Cookies are ready! Store it in a closed container (just be sure to cool completely before putting it away).

These chocolate hazelnut cookies are very good with milk! Although, of course, you can crunch them with a cup of aromatic coffee or tea. Enjoy your meal!

Recipe 4: White Chocolate Almond Biscotti

This recipe contains raisins and almonds. If desired, you can replace the almonds with peanuts or walnuts, as well as add any dried fruits and lemon zest. White chocolate, which is covered with biscotti, can be replaced with milk, nutella or peanut butter.

150 g almonds (walnuts);
2 eggs;
150 g of sugar;
150 g butter;
300 g flour;
1 teaspoon of baking powder for dough;
a pinch of salt;
100 g raisins;
100 g white chocolate.

Sift flour into a bowl with baking powder, add a pinch of salt. Cut the cold butter into cubes, then put it in the bowl of a food processor, add sugar and grind everything into crumbs.

Add the eggs to the butter while continuing to beat. Then add flour little by little. Add chopped nuts and raisins. Knead the resulting dough well on a floured surface, wrap in cling film and refrigerate for half an hour.

Preheat the oven to 180 gr.S. Line a baking sheet with baking paper. Take the dough out of the refrigerator, knead it again, and shape it into a flat loaf. Transfer the dough to a baking sheet, send in the oven for 15 minutes.

Take the tray out of the oven. Cut the loaf into pieces 1-2 cm thick. Spread the resulting cookies on a baking sheet with the cut side up and send it back to the oven, bake for another 10-15 minutes.

Cool the finished cookies a little, pour with melted white chocolate or brush with peanut butter. If desired, you can decorate the delicacy by sprinkling nuts or raisins on top. Enjoy your meal!

Recipe 5: biscotti with dried apricots and prunes (step by step)

In this recipe, prunes, dried apricots and walnuts are used as flavoring additives. However, depending on the taste and the availability of food in the refrigerator, you can use other ingredients. For example, almonds, cashews, hazelnuts, peanuts, raisins, cinnamon, anise, pistachios, seeds, orange peel, fruits, dried fruits, chocolate pieces, liquor, extracts, etc.

Flour - 280 g
Sugar - 100 g
Eggs - 3 pcs.
Baking powder - 1 tsp
Prunes - 50 g
Dried apricots - 50 g
Walnuts - 50 g
Salt - a pinch

First of all, we will wash and fill the dried apricots with prunes with warm water. Let the dried fruit sit for 10 minutes to soften. Dry well with paper towels and cut into pieces.

Walnuts are also detailed in slices. If they are raw, then pre-pierce them in a clean and dry frying pan.

Take two bowls, beat two whole eggs and one protein into a large bowl, and put one yolk into a small bowl. We will grease crackers with them.

Pour sugar into a bowl with eggs and beat with a mixer until it doubles in volume.

Add a pinch of salt to the airy egg mass and pour the flour, which we sift through a fine sieve.

Let's knead the dough.

Add prepared nuts and dried fruits to it.

Knead the dough again.

The consistency of the dough will be sticky, so we will form it into a long sausage with wet hands. Place the candy bar on a parchment-lined baking sheet.

Mix the yolk with a fork and grease the dough roll with a silicone brush.

We heat the oven to 180 degrees and send the biscotti to bake.

After 20 minutes, the roll will be covered with a golden crust, so we will remove it from the brazier.

Cut the slightly cooled bar with a sharp knife into slices about 1-1.5 cm thick.

Put them on a baking sheet and send them to the oven.

Reduce the heat to 150 degrees and dry the crackers for 15-20 minutes, depending on the thickness of the product and the desired consistency. If you want to get soft biscotti - bake for 15 minutes, completely dry and crispy - increase the re-baking time to 25 minutes.

In this recipe, I dried the crackers for 25 minutes. They turn out crumbly with a pleasant sweetish taste. At the same time, even after complete drying, they do not become too hard.

Because in essence biscotti are hard crackers. Therefore, they are always served with drinks in which they are dipped before drinking. Italian croutons are served with fresh coffee, sweet wine or freshly squeezed orange juice.

Recipe 6: Biscotti Cookies with Pineapple and Dried Fruits

we offer you a new recipe for simple and quick sweet bread, which has a juicy and rather dense dough, as rich as possible with nuts and dried fruits. It goes well with a morning cup of tea or coffee. From it you can make fragrant biscotti (cookies that are re-baked from cooked bread), which can be beautifully packaged and presented to friends.

prunes 63 gr.
figs 75 gr.
dates 30 gr.
raisins 100 gr.
dried apricots 55 gr.
hazelnut 20 gr.
almonds 20 gr.
walnuts 30 gr.
pistachios 20 gr.
canned pineapple 250 gr.
wheat flour 185 gr.
ground cinnamon 3 gr.
baking powder dough 10 gr.
pineapple juice 110 gr.

Chop nuts, cut dried fruits and pineapples into medium cubes and put in one bowl. Separately mix all dry ingredients: flour with baking powder and cinnamon.

Add flour to nuts and dried fruits and mix well. It is more convenient to do this in disposable gloves. Then pour in pineapple juice and knead the dough, it should be homogeneous. If it is poorly formed for you, you can add another 5 gr. juice and stir again.

Turn on the oven to warm up to 170 degrees. Line a baking sheet with parchment paper. Transfer the dough to a baking sheet, form a loaf and send to the oven. Bake until tender, about 30-40 minutes, depending on the thickness of the bread. Readiness to check with a wooden skewer, it should come out of the middle of the bread dry.

Freshly baked bread can be cut and served immediately. To taste, it will be a soft cake, as rich as possible with nuts and dried fruits. And you can make biscotti from it: cut the bread into slices 1 cm wide.

Arrange them back on a baking sheet and dry them in the oven at 170 degrees for 10 minutes on each side. If you cut the biscotti thicker, it will take longer to dry. Proper biscotti should be fairly firm and crispy.

Recipe 7: Biscotti with Orange Peel (Step by Step Photos)

Wheat flour - 1.5 stack.
Baking powder - 1 tsp
Orange peel (one)
Salt (a pinch)
Chicken egg - 3 pcs
Vanillin - 1 tsp
Sugar - 2/3 stack.

Preheat oven to 180*C. Line a baking sheet with parchment. Sift flour, baking powder, sugar and salt. Add zest.

Beat the eggs lightly with a whisk, add vanilla and pour the whole mass over the flour. Mix well, knead a little with your hands. Add nuts, dried fruits to taste.

Put the dough on a baking sheet and, moistening your hands with water, give the dough a semicircular, slightly flattened shape. Bake 30 min.

Remove from oven, let cool slightly, cut into thin strips with a sharp knife. Arrange them on a baking sheet and send them to the oven for another 10 minutes, until they are dry and crispy.

Recipe 8: Biscotti from Yulia Vysotskaya from cornmeal

The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations.

A glass with a small mountain of wheat flour.
Cornmeal-150 gr.
A little less than a glass of granulated sugar.
3 chicken eggs.
Soda, you can replace it with baking powder - 2/3 teaspoon.
Vanilla sachet.
A sachet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almonds, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

We put all the listed dried fruits and nuts in a bowl and pour boiling water to soften. The mixture is softened, cut it all into small pieces. Grind the nuts with a blender.

Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.

Break chicken eggs into a bowl and pour vanilla and cinnamon, mix. Pour the egg slurry with seasonings into flour and knead the dough, the dough should turn out to be elastic.

Pour crushed nuts and dried fruits to the dough, knead everything.

Sprinkle the table with a small amount of flour and pour out the dough, knead well, and then divide it into 2 identical lumps and form dough sausages 25 cm long from the lumps.

We roll out a sheet of parchment on a baking sheet and lay out the “sausages”. We heat the oven at a temperature of 180 degrees. We bake future biscotti for 25 minutes. The time has elapsed, take out the baking sheet and cool the pastry for 10 minutes.

We cut each sausage into neat cookies, cut obliquely, so the pastries will be more beautiful. Re-send the pastries to bake for 10 minutes, 10 minutes left, turn the cookies over and bake the unbaked side for 10 minutes.

Biscotti is an Italian pastry, somewhat similar to our “drying”. Subtle Italian taste, but how could it be different for the inhabitants of southern countries?!

Classic biscotti contains almonds. The use of almond treats dates back to ancient Rome, where almond sweets were originally served at the feasts of the Roman aristocracy. Over time, the delicacy became available to the more democratic circles of the empire. Only as a result, sweets gradually, changing the composition, turned into cheaper pastries based on almonds. The cheapest biscotti looked like biscuits and, after baking, remained in the oven for a long time to dry. Such cookies were used by Roman legionnaires as food during the march. And to make it softer, soak it in sweet water with lemon. Later, the cookies were used by soldiers and sailors, and in the case of Christopher Columbus' Spanish Armada, they were soaked in beer.

The composition of the classic biscotti includes only flour, eggs, almonds and Italian pine nuts - pinoli. Nowadays, instead of almonds, pistachios, dry figs, and chocolate have been introduced into the composition of cookies. But in this case, instead of the traditional wine Vin Santo, it is necessary to choose another type of drink in pair with the liver. And some confectioners add cow butter, yeast, honey to the dough, which makes the cookies softer, but changes their taste.

In general, such dry cookies are a good option for quick baking. You get cookies with which you do not have to mess around for a long time, knead and roll out the dough. Also, this pastry is oil-free, which makes it easy and accessible for children and adults, even those who are on a diet.

Biscotti with lemon and nuts

This biscotti recipe contains nuts, you can use any nuts you have on hand. Lemon zest adds a subtle aroma and noticeable citrus flavor. These cookies will be a great addition to your morning cup of coffee.

step by step recipe with photo

Ingredients:

2 chicken eggs,
180 g wheat flour
150 g powdered sugar,
10 g vanilla sugar
0.5 tsp baking powder
100 g nuts.

Cooking process:

Beat eggs and icing sugar until foamy, about 4-5 minutes. and Simultaneously add vanilla sugar.

Sifting the flour - this will help remove impurities and enrich with oxygen, which will give the dough a lighter and more airy texture.

Add the baking powder and lemon zest to the flour. When rubbing the zest, avoid getting a white layer into the dough, it will add bitterness to the pastries.

Finely chop the nuts and add to the dough, mix well until smooth. The biscotti dough should be pretty cool.

We preheat the oven. Line a baking sheet with parchment.

We divide the dough into two parts, form a log from each and put it on a baking sheet. No need to oil the parchment!

Bake at 180 degrees in the oven for about 20 minutes. We take out the hot “sticks”, let it cool a little. And then cut into slices about 1 cm wide.

Put on a baking sheet and bake for another 15 minutes, the biscotti should be well browned. Turn over the Italian cookies a couple of times during baking.

Serve dry cookies for tea completely cooled.

Enjoy your meal!

I would cook Italian biscotti cookies or croutons just because of the name, and the fact that it can be stored for two weeks makes it even more interesting for biscotti (a classic recipe) to appear on the blog. These delicious cookies are also called cantucci or cantuccini (which means baked twice in the oven). They are baked with nuts, which in itself is even tastier.

I want to say that I somehow looked after him for a long time, and I saw the presentation of the recipe from Yulia Vysotskaya in Italy about him, but it always seemed to me that almond flour should be used for it. And that stopped me. But no, the most common flour is needed. And even the products are all the most affordable: you don’t even need to go to the store again. Provided you have nuts.

That's where it all started for this recipe this time around. It so happened that happiness came to me: I was presented with a huge package of hazelnuts and my mother also presented me with walnuts. So, it was a sin to eat them just like that, without making such biscotti cookies with nuts.

So, biscotti and cantucci from Italian hostesses:

Ingredients

150 g different nuts
400 g sifted wheat flour
1 tsp. baking powder
200 g sugar
2 hrs. vanilla sugar
4 raw chicken eggs
2 tablespoons water
1 tsp. salt
1 st. lies. butter

How to cook biscotti

First you need to separate the protein from the yolk in one egg. Set the protein aside (you can put it in the refrigerator to cool, as we will need to beat it later). And three eggs and one more yolk mix vigorously with a fork until smooth, adding two tablespoons of cold water.

In a separate deep bowl, mix flour, sugar, vanilla sugar, baking powder.

Take nuts (here, any nuts that you like or that you have will do). I, I already wrote, had hazelnuts and walnuts. The classic biscotti recipe involves the use of almonds. If you do with almonds, then you will need to peel it from the skin, and this is a whole procedure. in this recipe.

So, the nuts need to be chopped into large pieces: I literally cut the hazelnuts in half and chopped the walnuts too.

And you can start preparing the dough. To do this, send eggs beaten with water into a container with flour and sugar, and knead the dough. You need to knead for a long time, as the dough turns out to be steep and stubborn. But that's exactly what we need. If it doesn’t knead at all, then you can add a spoonful of cold water, and things will go more fun.

When the dough is already this kind, you can add pieces of nuts, and mix so that they are evenly distributed over the dough.

At this stage, I remembered a cartoon about how the dough ran away, and while running through the forest, it collected a lot of nuts and berries on itself ... By the way, about berries. In biscotti, you can add a handful of dried cranberries or cherries (then they will be even more attractive in the context) or put raisins. I didn't have either, and it worked out well too.

From each kolobok make a sausage, rolling it out with your hands, sprinkling the surface with flour. The length of the sausage should not exceed the width of the baking sheet on which you are going to bake our cookies.

It turns out three of these sausages.

They need to be placed on a baking sheet greased with butter and sprinkled with flour. Sausages should not lie tightly, there should be a distance of 5-6 cm between them.

And on top, grease with protein whipped with one teaspoon of salt.

Then the greased sausages are sent to an oven heated to 180 degrees, where they need to be baked for half an hour. We check readiness with a match or a toothpick. If you are not sure about readiness, leave to bake for another 5-10 minutes.

After you take them out of the oven, they turn out so beautiful and ruddy.

They need to be allowed to cool so that it is convenient to cut.

Cut diagonally so that each crouton is about 1 centimeter thick. Need a sharp knife! Cut and put back on the same baking sheet. It turns out here is such a huge baking sheet with nut cookies.

And now we have to send these croutons back to the oven for at least ten minutes. There they will dry out, and after they cool down, they will become completely dry and hard. This is exactly what we need.

I read that biscotti is also called cantuccini precisely because they are sent to the oven a second time. Both names are better than each other. And I like cantuccini even more. And it turns out two in one.

After they have cooled, the crackers can be folded into a glass jar or just a beautiful box, as I did. Italians serve these cookies with sweet dessert wine or coffee. It is assumed that these crackers are dipped in wine and eaten like that.

It turns out very tasty. I haven’t tried it with wine yet, but with coffee and especially milk (I already came up with this myself), it comes out surprisingly tasty.

Yummy cookies.