Biscotti in Italian means twice-baked, so these are some delicious twice-baked cookies my Nonna makes.
They are absolutely delicious, crunchy, and great for dessert or breakfast.
Nonna’s Biscotti
Ingredients
Instructions
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Flavoring
You can seriously flavor any way you want. I've made plain vanilla by adding vanilla extract, citrus is always a classic for these by vesting and adding the juice of whole fruit (lemon, orange).
Another flavor I've done is a chocolate chip with a vanilla extract which just tastes like chocolate chip cookies. Cranberry with orange zest is likewise crazy delicious. Chocolate biscotti you just add cocoa - powder, and you can also add chocolate drizzles as well. Add nuts, crushed peppermint, dried fruit - whatever you think sounds good.Â
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Sift dry ingredients, add to a large bowl, and combine with wet ingredients.
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Beat with a mixer in the large bowl to create the batter.
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On a baking sheet, spray with cooking spray, and create a (dough log) to add to the pan. To handle the dough, I highly recommend putting cooking oil on your hands to shape the log evenly.
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Place the baking sheet on the top shelf of your oven rack for 15 minutes at 375 degrees.
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Take out of the oven and on a cutting board transfer the loaf. Cut the log into pieces about 3/4 - 1 inch thick. Cut with a serraded knife.Â
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Re-add the pieces of biscotti cookie you just cut and place on the baking sheet for the second round of baking. Leave in until golden.Â
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To store, place in an air-tight container, or place on a tray and cover with a kitchen towel or cloth.
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