Dry, crunchy, and oblong in shape, these Italian biscuits pair especially well with a hot cup of tea or coffee. They aren’t too sweet and taste great with any combination of nuts, dried fruits, spices, or powders, although our favorite flavor pairing is cherry almond.
STEP ONE – Preparations
- Preheat the oven to 350°F.
- Lightly spray a large baking sheet with canola spray.
- Get out a stand mixer and a small mixing bowl.
- Set up a cooling rack.
STEP TWO – Make the Dough
3 large eggs
1 cup white sugar
½ teaspoon fine sea salt
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mix-ins (lemon or orange zest, chopped dried fruit, chopped or ground nuts, seeds, etc.)
½ tablespoon powder or spices (espresso or cocoa, cinnamon, nutmeg, etc.)
- In the stand mixer, cream the eggs and sugar on medium speed for 5 minutes.
- In the small mixing bowl, combine the flour, baking powder, salt, mix-ins, and powders.
- Add the dry ingredients to the wet ingredients and incorporate by hand without overmixing.
- Let the dough rest for 10 minutes.
STEP THREE – Bake the Biscotti
- Scrape the dough onto the baking sheet with a spatula and use your hands to form a 12-inch-long and 6-inch-wide oblong shape.
- Bake for 18 minutes until lightly browned.
- Transfer the biscotti to the cooling rack and cool for 5 minutes.
- Place the biscotti on a cutting board and use a bread knife to cut width-wise into 12 ½-inch-long pieces.
- Place the pieces sideways on the baking sheet and return to the oven.
- Bake for 5 minutes.
- Flip the biscotti and bake for another 5 minutes until both sides are golden brown and crispy.
- Transfer the biscotti to the cooling rack and cool for another 5-10 minutes.
Recommended Serving Size: 2 biscotti
Exchanges: 2 starch, 1 fat