If you like cookie sticks, then you’ll surely love Biscotti! Crunchy, nutty, sweet, and a little gooey with bits of dried fruits – it’s the perfect dunking dessert to be paired with your coffee or as a light snack to compliment your sweet and earthy liqueurs.
Biscotti is a classic staple in cafes because of it’s warm and delightful taste. It’s sturdy and very mold-resistant, bakers only need to worry about maintaining its freshness. Although, that wouldn’t be a problem since it’s a trendy dessert these days. Making a classic biscotti may take some time, but having a taste of these crisp buttery treats is worthy of your effort.
- Biscotti was said to be invented in Prato, Tuscany. Almonds were added to the Biscotti because it is abundant in the Tuscan region. It was baked twice for practical purposes; the second baking took out moisture resulting in a hard biscuit that has a sturdy and crunchy exterior.
- Although Tuscany has a history of making and consuming Biscotti, it was said that Biscotti originated at an earlier time. The Roman Army famously preferred to eat biscotti as it’s dry and mold-resistant nature were perfect for their long journeys.
- The Philippines has their version of Biscotti. Filipinos take delight in Biscocho. It’s just buttered biscotti sprinkled with white sugar.
Biscotti Buying Guide
You can always choose between a commercially produced Biscotti to a home-made one. Although there are various flavor combinations for Biscotti, you should try the four Biscotti flavors – Classic, Chocolate, Almond, and Cranberry-Orange.
Well-known Biscotti brands also grace your supermarkets and grocery stores. They’re a quick relief for your cravings or for when you just don’t have time to bake. They’re also delicious but nothing beats the comfort of home baking.
Biscotti Production & Farming in Texas
Texans love Biscotti! A relaxing coffee treat just would be incomplete without it. Biscotti can be found in most cafes or coffee bars. Texans take pride in their participation in new coffee trends, and with that, they also have included different flavors and textures of Biscotti in their selection.
Biscotti is a popular gift for friends and family. Go visit the nearest café or bakery to buy some delicious, homemade Biscotti.
Preservatives and Chemicals
Pre-made biscotti in commercial stores and bakeries are not fresh and contains harmful chemicals and preservatives that will compromise your health.
The US Food and Drug Administration labels Disodium Diphosphate as a generally safe additive used to enhance its nutrition and cooking performance. It is derived from phosphorous and is not considered toxic to the environment or potentially harmful for human consumption. However, too much consumption of phosphates can be harmful to people with kidney problems as they can cause organ calcification and renal failure.
Potassium Bromate is an additive commonly known as dough improver and dough conditioner. It promotes the growth of kidney and thyroid tumors and is considered a highly carcinogenic additive.
Biscotti always makes a lovely holiday gift. For a more rustic feel, you can use stainless bread pans lined with craft paper or ribbons. Commercially produced Biscotti are individually wrapped in plastic and packaged in aluminum foil packets, vacuum-sealed to maintain freshness and extend shelf life.
Biscotti is dry and crunch, making it the perfect dunking dessert. Traditionally, Italians dunk Biscotti in cappuccino for a light breakfast. They also like to dunk Biscotti in the Tuscan wine Vin Santo to serve as an after-dinner dessert. You can also dunk in other dessert wines such as Muscat or Moscatell or other coffee drinks such as latte, americano, affogato, and even frappes.
You can keep the Biscotti dough refrigerated for up to two days. Remember to wrap the dough in several layers of plastic to keep away moisture and prevent other odors from being absorbed. Freeze the dough before baking if you find that it’s too wet.
Spend some time to bake this delicious Biscotti recipe from scratch. We guarantee you they’re a crowd pleaser for coffee dates and tea time.
Classic Biscotti Recipe
Vegetable oil, for the baking sheet
9 oz. (2 cups) unbleached all-purpose flour
3/4 cup plus 1 Tbs. granulated sugar
2 tsp. finely grated lemon zest
1/2 tsp. baking powder
1/4 tsp. table salt
3/4 cup (4 oz.) whole, skin-on almonds, toasted
3 large eggs, beaten
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
- Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil a large rimmed baking sheet.
- Put the flour, 3/4 cup of the sugar, lemon zest, baking powder, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. Add the almonds and mix to combine and break the nuts into pieces about 1/3 to 1/4 their original size, 1 to 2 minutes. Reserve 1 Tbs. of the beaten eggs in a small bowl. Add the remaining eggs and both extracts to the mixer. Mix on medium-low speed until a soft, sticky dough forms, about 2 minutes.
- Turn the dough out onto a clean work surface and pat it into a 5-inch disk; halve the disk. Lightly moisten your hands with oil or water, then squeeze and pat one piece of dough into a log. Lay the log lengthwise on one side of the prepared baking sheet. Stretch and pat the dough into a flat loaf that’s about 12 inches long and 2 to 2-1/2 inches wide. Repeat with the remaining dough on the opposite side of the sheet; leave at least 2 inches of space between the loaves.
- Mix the reserved beaten egg with 2 tsp. water. Lightly brush the loaves with the egg wash and sprinkle with the remaining 1 Tbs. sugar.
- Bake until pale golden around the edges and just set, 20 to 25 minutes. (There will be cracks on the surface, which is OK.) Reduce the oven temperature to 300°F.
- Set the baking sheet on a cooling rack. Gently slide an offset spatula under each loaf to loosen it. Let cool on the sheet for 5 minutes, then transfer to the rack and let cool for 20 to 30 minutes longer.
- Transfer the loaves to a cutting board. Using a sharp knife, cut the loaves on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut side up, on the baking sheet; it’s fine if they fit snugly. Bake for 10 minutes, then flip and bake until golden, about 10 minutes more. Transfer the biscotti to the rack and cool completely; they will become firm and crunchy as they cool.