Biscotti is Italian rectangular Biscuits or cookies that originated in the Tuscan city of Prato. They are made of flour, baking powder, nuts and dry fruits. At first they are baked like cake and then baked twice to make them crisp like biscuits.
Biscotti are baked twice, which gives them their dry, crunchy texture. The dough is first shaped into a log and baked. After the baked dough log cools, you slice it and bake the cookies a second time until they are crisp.
Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert.
I love biscotti because they are crisp on the edges and just the tiniest bit soft in the center. You can easily flavor your biscotti with your favorite flavors. The best part about crunchy biscotti cookies is that they are perfect for dunking in a mug of coffee or tea!
About my recipe
It’s very easy to make biscotti at home. Interesting part is that you can make a lot of variations to those homemade biscottis. I made dry fruit biscotti before which my family love to have with a cup of tea/coffee. Today I have made delicious and flavourful coffee flavoured biscotti with the richness of walnuts. They are too yummy to resist. You can make them so easily and can store them for a couple of days.
- Preparation time: 15 min
- Cooking time: 50 min
- Serves: 20 biscotti
- Difficulty level: easy
- 1 and 1/4 cup All-purpose flour
- 1/2 cup (120gm) unsalted Butter(soft)
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoon Coffee powder (I used freshly grounded coffee beans)
- 2 teaspoon unsweetened Cocoa powder
- 1/4 cup roughly chopped Walnuts
- 1 and 1/2 tsp baking powder
- 1 teaspoon Vanilla essence
- 1 pinch Salt
In a big mixing bowl, add soft butter and granulated sugar.
Blend It with a hand mixer until creamy and fluffy.
Add 2 eggs and mix again. Don’t over mix, mix until eggs mix well, incorporated to the mixture.
Add in vanilla essense and mix.
Sieve together all-purpose flour, coffee powder, cocoa powder,salt and baking powder.
Add in the mixture to the wet mixture in batches and fold nicely to incorporate.
Also add in chopped walnuts and mix . The mixture should be thick in consistency.
Preheat oven for 10 mins at 180 degree C.
Spoon the mixture in a lined baking tray to make 2( 2 to 3″ )width log. I lined my baking tray with silicone mat,you can use baking/parchment paper instead.
With a spatula (dust some flour on the spatula) smooth the sides and top.
Bake them for about 25 minutes or until top becomes golden brown. You can bake them in a cake pan also. Be sure that the thickness of the mixture is less(approx 2″).
I baked them for 25 minutes and then take out from oven and set aside to cool down completely.
When the cakes become cool, cut into thin pieces (1-2″ thickness).
Spread the pieces in the baking tray with little gap between each biscotti.
Bake them again at 130 degree C for about 15 mins or until golden brown. Note that for 2nd time baking, no need to preheat the oven. I flipped the biscottis after 10 minutes of baking.
Leave the biscottis in the tray to cool down completely. At first they may little soft to touch. But after cooling they will be crisp.
Store them in air tight container and enjoy anytime with a cup of tea or coffee.