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Italian Biscotti

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
24 servings
Dessert Italian
Italian Biscotti
Ingredients
  • 9 ounces all-purpose flour
  • 9 ounces superfine sugar
  • 2 medium eggs
  • 1 egg yolk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 2 ounces roughly chopped hazelnuts
  • 1 1/2 ounces roughly chopped almonds
  • 1 teaspoon whole anise seeds
  • 1 egg yolk
  • 1 tablespoon water
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To make the baking process smoother, line a baking sheet with parchment paper to prevent sticking.
2
In a food processor, combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract. Blend the ingredients until they form a cohesive ball, making sure to scrape down the sides of the bowl periodically. Transfer the mixture onto a lightly dusted surface and knead in hazelnuts, almonds, and anise seeds.
3
In a separate bowl, whisk together the egg yolk and water until well combined. This mixture will serve as a binding agent for your dough.
4
Divide the dough into three equal portions and shape each portion into a log approximately 1.5 inches wide. Place the logs on the prepared baking sheet, leaving at least two inches of space between each log to allow for even cooking.
5
Brush the tops of the logs with the egg yolk-water mixture, ensuring they are evenly coated.
6
Bake the logs in a preheated oven at 350 degrees Fahrenheit for 30 minutes.
7
Remove the logs from the oven and reduce the heat to 300 degrees Fahrenheit (150 degrees Celsius). Using a sharp knife, cut each log diagonally into 1-inch thick slices. Arrange the sliced logs on the baking sheet, with their cut sides facing down.
8
Return the cantuccini to the oven and bake until dry and firm, adding an additional 30-40 minutes to the original baking time.
9
Once done, remove the cantuccini from the oven and let them cool on a wire rack. Store the cooled logs in an airtight container to maintain their freshness.