My Biscotti dough was dry.

It can take a minute for your dough to come together, but if it’s too dry and crumbly to shape, you may have added too much flour. This can be easy to do if you use cups - I highly recommend using a baking scale to measure your flour.

How do I know when Biscotti are cooked?

When you bake Biscotti a second time, it is designed to dry out the middle of the biscuit and create a lovely, crispy crust. You’ll see the Biscotti darken in colour and firm up to the touch. And they’ll firm up even more as they cool.

How do I store Biscotti?

Keep Biscotti in an airtight container at room temperature for up to 1 week.

Easy Biscotti Recipe - Sweetest Menu

Name: Easy Biscotti recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 175 grams (1 and 1/4 cup) plain flour or all purpose flour; 135 grams (3/4 cup) brown sugar (see notes); 1/2 teaspoon baking powder; 1/8 teaspoon salt; Zest of 1 large orange (or 2 small ones), finely grated; 95 grams (1/2 cup) whole almonds; 2 large eggs; 1 teaspoon vanilla extract

Prep: 40 minutesCook: 35 minutesTotal: 1 hour 15 minutes

Crunchy twice-baked Orange Almond Biscotti.

Ingredients

175 grams (1 and 1/4 cup) plain flour or all purpose flour
135 grams (3/4 cup) brown sugar (see notes)
1/2 teaspoon baking powder
1/8 teaspoon salt
Zest of 1 large orange (or 2 small ones), finely grated
95 grams (1/2 cup) whole almonds
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a large baking tray or cookie sheet with baking or parchment paper.
In a large mixing bowl, add flour, brown sugar, baking powder, salt, orange zest and almonds. Stir briefly.
Add eggs and vanilla and stir until a sticky cookie dough forms. It may seem dry at first but just keep stirring, or use your hands to bring the dough together.
Lightly flour your bench. Divide the dough into two. Then shape the dough into two even logs, roughly 20 cm / 8-inches long and 7.5 cm / 3-inches wide.
Carefully transfer logs to prepared trays, ensuring they are not touching each other. Bake for 20 minutes.
Remove biscuits from the oven and let them cool for 5-10 minutes. Turn the oven down to 160 C (320 F) standard / 140 C (285 F) fan-forced.
Use a serrated knife to carefully slice the biscuits diagonally, approximately 1.5 cm / 1-inch wide. Arrange Biscotti (sides facing up) on baking tray lined with a new piece of baking or parchment paper.
Bake Biscotti again for 18-20 minutes or until golden brown and firm to the touch. Leave to cool completely.

Notes

Brown sugar: I tested this recipe with caster sugar and brown sugar. Both work well. I prefer brown sugar for colour, flavour and moisture, but for a crispier cookie, you can use 150 grams (3/4 cup) caster sugar or granulated sugar instead.

Almonds: You can use toasted or raw almonds.

Flavours: You can use this recipe as a base Biscotti recipe and customise the flavours. Other mix-in ideas include pistachios, lemon zest, dried cranberries or cherries, hazelnuts and chocolate chips.

Storage: Once cooled, keep Biscotti in an airtight container in the fridge.

Nutrition Information

Serving Size: 1 biscotti Calories: 133 Sugar: 9.7 g Sodium: 34.3 mg Fat: 4.2 g Carbohydrates: 20.8 g Protein: 3.6 g Cholesterol: 26.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: BiscuitsCuisine: Italian