Mastering the Art of Classic Almond Biscotti

Twice-baked cookies or biscuits originating in the Italian city of Prato.

Biscotti, the twice-baked, oblong-shaped cookies from Italy, have a rich history and a unique baking process that sets them apart from other cookies. In this lesson, we will delve into the origins of biscotti, understand the double baking process, and learn how to make classic almond biscotti from scratch.

The History and Origin of Biscotti

Biscotti originated in the Italian city of Prato. The term 'biscotti' translates to 'twice-cooked' in Italian, which perfectly describes the baking process of these cookies. They were initially made for travelers and Roman soldiers as they were durable and could be stored for long periods.

The Double Baking Process

The unique characteristic of biscotti is their double baking process. The dough is first shaped into a log and baked until it's firm. After the first bake, the log is sliced into oblong shapes and baked again until they are dry and crisp. This double baking gives biscotti their distinctive crunchy texture.

Making Classic Almond Biscotti from Scratch

Here's a step-by-step guide to making classic almond biscotti:

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup almonds, toasted and coarsely chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, combine the flour and baking powder. Set aside.

3. In a large bowl, beat the sugar, butter, lemon zest, and salt until fluffy. Beat in the eggs one at a time.

4. Gradually add the flour mixture and beat until just blended. Stir in the almonds.

5. Form the dough into a 13-inch long and 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch-thick slices.

7. Arrange the biscotti cut side down on the same baking sheet. Bake until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Enjoy your homemade almond biscotti with a cup of coffee or tea. They can be stored in an airtight container for up to two weeks.

In the next lesson, we will explore another classic cookie recipe - the beloved chocolate chip cookie. Stay tuned!