Biscotti Recipe
Crunchy almond biscotti biscuit recipe from Italian cuisine.
Ingredients
- 3 eggs
- ½ cup sunflower oil (100ml)
- ½ cup milk (100ml)
- Zest of half a lemon
- ½ tsp vanilla
- 1 tbsp baking powder
- 1 cup sugar (200g)
- 125 g chopped almonds (about 1 cup, you can also use hazelnuts or pistachios if desired)
- 3+¼ cup all purpose flour (400g)
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- First mix the liquid ingredients. Beat the eggs. Add the oil and milk.
- Add lemon zest, vanilla and baking powder and mix.
- Add the sugar and almonds. Finally, add the flour little by little until the dough is slightly sticky.
- Form the dough into a log the length of a cookie sheet, about 30 cm in length and flatten the top slightly. For smaller cookies, you can also divide the dough into two thinner pieces.
- First Baking: Bake for 25-30 minutes until light golden brown. Then remove from the oven and let it cool for 10 minutes.
- Slice and Bake Again: Slice the cooled dough with a sharp knife into slices about 1 cm thick. Arrange the slices side by side on a baking sheet and bake for another 10 minutes on each side. This will crisp them up.