Home Food How to cook biscotti. Italian biscotti cookies: a classic recipe. How to make biscotti cookies. Classic recipe with photo

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How to cook biscotti. Italian biscotti cookies: a classic recipe. How to make biscotti cookies. Classic recipe with photo

These Italian cookies are very easy to prepare at home, use raisins, dried apricots, prunes and nuts in cooking - the delicacy will come out famous!

To bake this Italian delicacy, you will not need exotic products, because it is not in vain that they say that everything ingenious is simple. For your convenience, the recipe is step by step and with a photo.

If not abused, then biscotti can even be beneficial for the body, thanks to the content of cranberries and almonds, rich in vitamins and minerals.

Almonds - 150 gr.
Chicken eggs - 4 pcs.
Wheat flour - 400 gr.
Cold boiled water - 1 tbsp.
Sugar - 1 cup (250 gr.)
Dried cranberries - 50 gr.
Vanillin (vanilla sugar) - 1 sachet.
Baking powder - 1 tsp
Salt - 1 tsp

To make it tastier, I strongly advise you to carefully sift the flour. I prefer to take iodized or edible sea salt, as it contains more nutrients than regular salt.

As for the baking powder, it is quite simple to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this must be mixed properly, as a result, a mixture will be obtained that will last for a long time.

Eggs are very easy to check for freshness, place in a glass of water. A good, fresh egg will go to the bottom, and a rotten one will hang out in the middle or even float up due to the hydrogen sulfide accumulated under the shell, the same gas that gives a characteristic unpleasant odor.

We separate a third of the nuts (50 gr.) And peel them from the skin, placing them in a saucer with boiling water for 10-15 minutes, which then drain.

The peel will come off very easily, just rub the almonds between your palms.

Now we need to dry the nuts, for this we cover a baking sheet with baking paper and pour the almonds there. Leave for 10 minutes at an oven temperature of 140-150 degrees.

Turn off the fire, cool the nuts and grind them with a knife or in any other convenient way (for example, in a mortar) into large pieces.

While the almonds are drying, you can do the dough. For him, you need to take 1 egg, dress the protein from the yolk and add the remaining 3 eggs to the yolk, it is better to take this particular type of egg. Leave the protein, as we will lubricate our biscotti with it. Add vanillin and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

The next step is to mix the sifted flour, salt, sugar and baking powder in a separate bowl.

Turn on the oven until it warms up to 180 degrees, add the egg mixture to the flour mixture.

We knead with our hands, gradually add chopped nuts - both dried and ordinary.

Pour the cranberry powder and mix very thoroughly to form a homogeneous mass.

Divide the dough into 3 equal ones.

Parts and from each we form a sausage. We cover the baking sheet with paper and lay out our blanks, grease them with whipped protein and leave for half an hour at 180 degrees.

Cut diagonally into pieces about 1 * 1 cm.

Place back in the oven for 10-15 minutes until golden brown and dry.

Cookies are ready, bon appetit!

As you can see, there is nothing complicated. You can change the recipe and add other nuts to the dough - walnuts, peanuts, cashews, hazelnuts. It turns out very tasty if you use spices - cinnamon, ginger, cardamom and various seeds, such as poppy, sesame, flaxseed or sunflower.

Recipe 2: Italian Biscotti with Chocolate and Cinnamon

The name of the popular Italian biscuit is translated as "twice-baked". This is because the biscuit is first baked in the shape of a log, and then cut into cookie pieces, which are dried in the oven.

Eggs - 1 pc.
Fine granulated sugar - 70 g
Flour - 120 g
Vanilla sugar - 1 sachet
Baking powder - 0.5 tsp
Ground cinnamon - 1 teaspoon
Almonds - 50 g
Pine nuts - 50 g
Bitter chocolate - 50 g

Preheat the oven to 170 C. Line a baking sheet with baking paper and grease with vegetable oil.

Cut the chocolate into small pieces and set aside.
To peel the almonds, pour boiling water over them, let stand for five minutes, drain the water. Then pour boiling water again, wait five minutes, drain the water. After this procedure, the skin is easily removed, you just need to lightly press on the nuts with two fingers.

Dry the almonds with paper towels and lightly fry in a frying pan without oil until golden brown. Stir all the time. Then cut into slices and set aside.

Whisk egg, sugar and vanilla sugar very well. Until the appearance of white foam.

In a separate bowl, sift flour, cinnamon and baking powder.

Sift flour with cinnamon and baking powder again, but into the egg mixture. Mix everything gently and thoroughly with a spatula. The dough is dense, but quite fluffy.

Stir in nuts and chopped chocolate.

Turn the dough over onto a floured surface. Form two sausages, 3-4 cm in diameter. Place on the prepared baking sheet. Bake 25-30 minutes until golden brown. I bake in the top-bottom mode, without blowing.

Remove the tray from the oven and let cool for five minutes. We do not turn off the oven. Transfer the "sausages" to a cutting board and cut diagonally into pieces 1-1.5 cm thick.

Transfer these pieces back to the baking sheet and bake for 6 minutes in the oven. Then turn them over and bake for another 6 minutes.
Remove the tray from the oven and let cool for 5 minutes. After that, put the biscotti on a wire rack or wooden board and leave to cool completely.

Store crackers in an airtight container or jar with a screw-top lid. 2 weeks are kept exactly.

Recipe 3, step by step: chocolate biscotti with nuts

Cookies are crispy, vaguely similar to crackers familiar to us. They are served with coffee, tea and even wine. They are great for a light snack or breakfast.

190g flour
150g sugar
60g butter at room temperature
40g cocoa
2 eggs
100g nuts (I have cashews)
1 tsp baking powder
A pinch of salt

From this amount of ingredients, 12-13 fairly large cookies are obtained. You can take any nuts. I like it best with cashews or hazelnuts. They are prepared quickly - together with baking it will take no more than an hour.

Coarsely chop the nuts.

Beat butter with sugar.

Add eggs one at a time, beating thoroughly each time.

Add cocoa, baking powder and a pinch of salt. Mix with a mixer until smooth.

Add 100 g of flour to the chocolate mass, mix with a spoon and add the remaining 90 g.

The dough will be very thick.

Add nuts, mix.

Place the dough on a baking sheet lined with parchment paper or a mat.

We form a rectangle about 12 cm wide and 2 cm high and put in an oven preheated to 180C for 25-30 minutes. A toothpick should come out dry from the finished cake.

Lay the crust out on a rack. Let it cool down to a temperature comfortable for the hands.

Cut it with a bread knife into thin slices 1 cm thick.

Put everything back on the baking sheet and dry for another 8-10 minutes.

That's all! Cookies are ready! Store it in a closed container (just be sure to cool completely before putting away).

These chocolate hazelnut cookies are very good with milk! Although, of course, you can crunch them with a cup of aromatic coffee or tea. Enjoy your meal!

Recipe 4: White Chocolate Almond Biscotti

This recipe contains raisins and almonds. If desired, you can replace the almonds with peanuts or walnuts, as well as add any dried fruits and lemon zest. White chocolate, which is covered with biscotti, can be replaced with milk, nutella or peanut butter.

150 g almonds (walnuts);
2 eggs;
150 g of sugar;
150 g butter;
300 g flour;
1 teaspoon of baking powder for dough;
a pinch of salt;
100 g raisins;
100 g white chocolate.

Sift flour into a bowl with baking powder, add a pinch of salt. Cut the cold butter into cubes, then put it in the bowl of a food processor, add sugar and grind everything into crumbs.

Add the eggs to the butter while continuing to beat. Then add flour little by little. Add chopped nuts and raisins. Knead the resulting dough well on a floured surface, wrap in cling film and refrigerate for half an hour.

Preheat the oven to 180 gr.S. Line a baking sheet with baking paper. Take the dough out of the refrigerator, knead it again, and shape it into a flat loaf. Transfer the dough to a baking sheet, send in the oven for 15 minutes.

Take the tray out of the oven. Cut the loaf into slices 1-2 cm thick. Spread the resulting cookies on a baking sheet with the cut side up and send it back to the oven, bake for another 10-15 minutes.

Cool the finished cookies a little, pour with melted white chocolate or brush with peanut butter. If desired, you can decorate the delicacy by sprinkling nuts or raisins on top. Enjoy your meal!

Recipe 5: biscotti with dried apricots and prunes (step by step)

In this recipe, prunes, dried apricots and walnuts are used as flavoring additives. However, depending on the taste and the availability of food in the refrigerator, you can use other ingredients. For example, almonds, cashews, hazelnuts, peanuts, raisins, cinnamon, anise, pistachios, seeds, orange peel, fruits, dried fruits, chocolate pieces, liquor, extracts, etc.

Flour - 280 g
Sugar - 100 g
Eggs - 3 pcs.
Baking powder - 1 tsp
Prunes - 50 g
Dried apricots - 50 g
Walnuts - 50 g
Salt - a pinch

First of all, we will wash and fill the dried apricots with prunes with warm water. Let the dried fruit sit for 10 minutes to soften. Dry well with paper towels and cut into pieces.

Walnuts are also detailed in slices. If they are raw, then pre-pierce them in a clean and dry frying pan.

Take two bowls, beat two whole eggs and one protein into a large bowl, and put one yolk into a small bowl. We will grease crackers with them.

Pour sugar into a bowl with eggs and beat with a mixer until it doubles in volume.

Add a pinch of salt to the airy egg mass and pour the flour, which we sift through a fine sieve.

Let's knead the dough.

Add prepared nuts and dried fruits to it.

Knead the dough again.

The consistency of the dough will be sticky, so we will form it into a long sausage with wet hands. Place the candy bar on a parchment-lined baking sheet.

Mix the yolk with a fork and grease the dough roll with a silicone brush.

We heat the oven to 180 degrees and send the biscotti to bake.

After 20 minutes, the roll will be covered with a golden crust, so we will remove it from the brazier.

Cut the slightly cooled bar with a sharp knife into slices about 1-1.5 cm thick.

Put them on a baking sheet and send them to the oven.

Reduce the heat to 150 degrees and dry the crackers for 15-20 minutes, depending on the thickness of the product and the desired consistency. If you want to get soft biscotti - bake for 15 minutes, completely dry and crispy - increase the re-baking time to 25 minutes.

In this recipe, I dried the crackers for 25 minutes. They come out crumbly with a pleasant sweetish taste. At the same time, even after complete drying, they do not become too hard.

Because in essence biscotti are hard crackers. Therefore, they are always served with drinks in which they are dipped before drinking. Italian croutons are served with fresh coffee, sweet wine or freshly squeezed orange juice.

Recipe 6: Biscotti Cookies with Pineapple and Dried Fruits

we offer you a new recipe for simple and quick sweet bread, which has a juicy and rather dense dough, as rich as possible with nuts and dried fruits. It goes well with a morning cup of tea or coffee. From it you can make fragrant biscotti (cookies that are re-baked from cooked bread), which can be beautifully packaged and presented to friends.

prunes 63 gr.
figs 75 gr.
dates 30 gr.
raisins 100 gr.
dried apricots 55 gr.
hazelnut 20 gr.
almonds 20 gr.
walnuts 30 gr.
pistachios 20 gr.
canned pineapple 250 gr.
wheat flour 185 gr.
ground cinnamon 3 gr.
baking powder dough 10 gr.
pineapple juice 110 gr.

Chop nuts, cut dried fruits and pineapples into medium cubes and put in one bowl. Separately mix all dry ingredients: flour with baking powder and cinnamon.

Add flour to nuts and dried fruits and mix well. It is more convenient to do this in disposable gloves. Then pour in pineapple juice and knead the dough, it should be homogeneous. If it is poorly formed for you, you can add another 5 gr. juice and stir again.

Turn on the oven to warm up to 170 degrees. Line a baking sheet with parchment paper. Transfer the dough to a baking sheet, form a loaf and send to the oven. Bake until tender, about 30-40 minutes, depending on the thickness of the bread. Readiness to check with a wooden skewer, it should come out of the middle of the bread dry.

Freshly baked bread can be cut and served immediately. To taste, it will be a soft cake, as rich as possible with nuts and dried fruits. And you can make biscotti from it: cut the bread into slices 1 cm wide.

Arrange them back on a baking sheet and dry them in the oven at 170 degrees for 10 minutes on each side. If you cut the biscotti thicker, it will take longer to dry. Proper biscotti should be fairly firm and crispy.

Recipe 7: Biscotti with Orange Peel (Step by Step Photos)

Wheat flour - 1.5 stack.
Baking powder - 1 tsp
Orange peel (one)
Salt (a pinch)
Chicken egg - 3 pcs
Vanillin - 1 tsp
Sugar - 2/3 stack.

Preheat oven to 180*C. Line a baking sheet with parchment. Sift flour, baking powder, sugar and salt. Add zest.

Beat the eggs lightly with a whisk, add vanilla and pour the whole mass over the flour. Mix well, knead a little with your hands. Add nuts, dried fruits to taste.

Put the dough on a baking sheet and, moistening your hands with water, give the dough a semicircular, slightly flattened shape. Bake 30 min.

Remove from oven, let cool slightly, cut into thin strips with a sharp knife. Arrange them on a baking sheet and send them to the oven for another 10 minutes, until they are dry and crispy.

Recipe 8: Biscotti from Yulia Vysotskaya from cornmeal

The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations.

A glass with a small mountain of wheat flour.
Cornmeal-150 gr.
A little less than a glass of granulated sugar.
3 chicken eggs.
Soda, you can replace it with baking powder - 2/3 teaspoon.
Vanilla sachet.
A sachet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almonds, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

Filled with nuts and other hearty ingredients, these biscotti cookies take almost the same amount of time as the previous baking variation. The scheme of actions is as follows, we follow it step by step:

We put all the listed dried fruits and nuts in a bowl and pour boiling water to soften. The mixture is softened, cut it all into small pieces. Grind the nuts with a blender.

Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.

Break chicken eggs into a bowl and pour vanilla and cinnamon, mix. Pour the egg slurry with seasonings into flour and knead the dough, the dough should turn out to be elastic.

Pour crushed nuts and dried fruits to the dough, knead everything.

Sprinkle the table with a small amount of flour and pour out the dough, knead well, and then divide it into 2 identical lumps and form dough sausages 25 cm long from the lumps.

We roll out a sheet of parchment on a baking sheet and lay out the “sausages”. We heat the oven at a temperature of 180 degrees. We bake future biscotti for 25 minutes. The time has elapsed, take out the baking sheet and cool the pastry for 10 minutes.

We cut each sausage into neat cookies, cut obliquely, so the pastries will be more beautiful. Re-send the pastries to bake for 10 minutes, 10 minutes left, turn the cookies over and bake the unbaked side for 10 minutes.

Bi- translated from Italian two, scottare- means to bake, it is these two words that form and characterize such a delicious dish in Italian dessert cuisine as Biscotti. Biscotti cookies are quite dry due to their double-bakedness, but it is this detail that gives the taste to this pastry. We will tell you the recipe for biscotti in the classic variation of cooking, we will tell you how the famous TV chef Yulia Vysotskaya does it.

The best variations of Italian biscotti

It must be said right away that biscotti cookies certainly require drinking in tandem with them some kind of drink - it can be absolutely any drink - coffee, tea, juice. If you eat this pastry dry, then you will get the impression that you are eating a simple cracker. And now you can move on to variations of the best recipes for this Italian pastry, which are easy to master at home.

Classic biscotti recipe

Cooking according to this recipe will take you an hour and a half, and the process is not so fast, but delicious crispy pastries will make you forget about the time spent. First of all, you and I need to get acquainted with the ingredients that are included in the classic biscotti recipe:

A glass with a small slide of flour.
Half a teaspoon of baking powder.
30 gr. freshly ground coffee beans.
A handful of unshelled walnuts.
3 chicken eggs.
Zest from one large orange.
A handful of raisins.
150 gr. powdered sugar.
Salt on the tip of a knife.

Cooking cookies according to the classic recipe

All products are simple and available in any store, the process of cooking these cookies is just as simple, this cooking does not have any special tricks.

Now our instruction of culinary "maneuvers", proceed step by step:

Sift all the flour through a sieve into a deep bowl, pour salt, baking powder, ground coffee beans into the same bowl.
Now we grind raisins with nuts with a blender, pour this nutritious “mixture” into a bowl of flour and begin to mix all the components into one mass.
We take a bowl and pour powdered sugar into it, as well as break chicken eggs, beat a little with a blender. Then pour in the orange zest and beat again a little. The resulting "liquid" is poured into a bowl where the "loose" ingredients are mixed, knead everything well.
We divide the resulting test mass into four identical pieces, and then roll them up like loaves.
We warm up the oven, setting the temperature to 180 degrees, take out the baking sheet until it is hot and cover it with a sheet of baking paper - parchment. We place all the test loaves on the spread parchment and send them to bake for 20 minutes in the oven.
When 20 minutes are up, take out the baking sheet and let the blanks cool for 10 minutes, and then cut all the blanks into cookies. Sliced cookies are again laid out all over the parchment and returned to the oven for 8 minutes. Eight minutes have elapsed, it's time to turn the Italian biscotti on the other side and bake for another 8 minutes.

At the end of the second "eight-minute" pull out the baking sheet and put all the "beauty" in a suitable bowl, pour yourself coffee or another favorite drink, and eat with appetite!

Recipe for biscuit cookies from Yulia Vysotskaya

Yulia Vysotskaya prepares this pastry according to a slightly different recipe, now we will share it with you. The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations. First, of course, the list of necessary products for the creation of this dessert baking:

A glass with a small mountain of wheat flour.
Cornmeal-150 gr.
A little less than a glass of granulated sugar.
3 chicken eggs.
Soda, you can replace it with baking powder - 2/3 teaspoon.
Vanilla sachet.
A sachet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almonds, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

Cooking biscotti cookies according to the recipe of the famous presenter

We put all the listed dried fruits and nuts in a bowl and pour boiling water to soften. The mixture is softened, cut it all into small pieces. Grind the nuts with a blender.
Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.
Break chicken eggs into a bowl and pour vanilla and cinnamon, mix. Pour the egg slurry with seasonings into flour and knead the dough, the dough should turn out to be elastic.
Pour crushed nuts and dried fruits to the dough, knead everything.
Sprinkle the table with a small amount of flour and pour out the dough, knead well, and then divide it into 2 identical lumps and form dough sausages 25 cm long from the lumps.
We roll out a sheet of parchment on a baking sheet and lay out the “sausages”. We heat the oven at a temperature of 180 degrees. We bake future biscotti for 25 minutes. The time has elapsed, take out the baking sheet and cool the pastry for 10 minutes.
We cut each sausage into neat cookies, cut obliquely, so the pastries will be more beautiful. Re-send the pastries to bake for 10 minutes, 10 minutes left, turn the cookies over and bake the unbaked side for 10 minutes.

The cooking timer ticked off, we take out the baked, crispy deliciousness and place it on a wide bowl. Do you remember that biscotti plus a fragrant drink is an indispensable combination, eating these cookies dry is boring!

Video: "Biscotti" from Yulia Vysotskaya

Cookies in the usual sense are baked once, that is, the dough is made, formed piece by piece and put into the oven. Is there a cookie that looks different than the standard one and is placed in the oven twice? Yes, this is the so-called "biscotti", an Italian delicacy that is easy to prepare, and then surprise relatives and guests with it.

The main principle of baking biscotti cookies is that first long loaf-shaped blanks are made, then they are cut into slices and dried to a crispy state, this condition is observed in all recipes. Biscotti seems dry, even tough, but here it must be said about the second principle in relation to such a dish - it is served strictly with drinks: tea, coffee, even wine are the obligatory “partners” of this cookie on the table.

The origin of the name is a controversial issue among culinary experts. The first opinion: once biscotti was a secondary product of the processing of stale biscuits - they were cut into pieces and dried, turning into croutons. That is, the word "biscotti" is allegedly derived from the word "biscuit". The second opinion: “bis” means twice (double heat treatment), “cotti” - in fact, there are cookies, so “biscotti” came out. They say that Christopher Columbus adored him, and took with him on his first trip huge boxes full of these cookies. The legendary traveler did it for a reason: biscotti can be stored for a long time in a sealed container. You can argue about the "correctness" of these cookies, similar to croutons, endlessly, but it will be more useful to cook it yourself and try it.

Classic biscotti recipe

The simplest biscotti is baked with two ingredients - kishmish (pitted raisins) and walnuts. One more nuance: in many recipes they write that butter is needed, but it can be replaced with a spread without any loss of taste - a product that has already become familiar in our stores, consisting of butter and high-quality margarine in equal proportions.

So, for classic biscotti we need:

butter or spread - 200 g;
eggs - 3-4 pieces;
flour - 2 standard glasses without top;
sugar - the same glass without a top;
sultanas and walnuts (peeled) - 3 tablespoons each;
soda and vinegar;
on the tip of the knife - vanilla.

The dough preparation process

1. We leave the oil outside the refrigerator in the evening when we are going to bake biscotti in the morning. If you need to cook cookies urgently, then melt the butter (or spread) in a water bath and let it cool.

2. Beat the eggs into foam, add sugar there, continue to beat at maximum speed until the sugar dissolves to the last grain.

3. Pour half the flour into a mixture of sugar and eggs, mix, add oil to the liquid (yet) dough, mix with a mixer.

4. Kishmish and nuts grind (not for long) in a mixer. Grind briefly, into pieces, not into porridge.

5. Add them to the watery dough, add vanilla there, extinguish quite a bit of soda with vinegar, pour it into the dough too, mix thoroughly.

6. Now it's the turn of the second glass of flour, knead the dough with your hands. A baking sheet can be greased with butter (if Teflon), we simply cover it with cooking parchment. On a baking sheet we form two long "bars". We put in the oven, which is heated to about 200 degrees.

Loaves, future biscotti, should be browned.

7. We take out the pastries and immediately cut them into pieces, slightly obliquely or evenly, a matter of taste. Reduce the heat in the oven a little. Spread the biscuit pieces evenly on the baking sheet and return to the oven to dry. The time spent in the oven depends on the thickness of the cookies: if cut with a thickness of 1 cm, 3 minutes is enough, one and a half cm - 5 minutes are needed.

Ready biscotti should be allowed to cool under a towel, then you can put them in a storage container, or serve them on the table, where guests, tea and coffee are already waiting for them.

Biscotti oatmeal with almonds

Yes, you can cook this cookie not only from wheat flour, but also partially replacing it with oatmeal.

Products:

butter or spread - 150 g;
small hercules (you can take a regular one and grind it) - 2 cups;
3 medium sized eggs;
sugar: the same glass with which the oatmeal was measured - two-thirds;
wheat flour - two thirds of a glass;
whole peeled almonds - a third of a glass;
vanilla;
soda and vinegar.

1. Oil for herculean biscotti should be liquid and slightly hot - melt it in a water bath. Let it cool down quite a bit, pour the hercules there, mix thoroughly. Next, we deal with eggs and sugar.

2. Again: first beat the eggs, then continue to beat them with sugar. The resulting mass must be added to the already warm mixture of oil and oatmeal and stir with a mixer.

3. It turned out until a semi-liquid dough, pour the almonds there, mix evenly. Now you can add vanilla. Add half of the flour to the dough, mix, turn the soda slaked with vinegar (we mix again), then the second half of the flour and mix it completely with your hands.

4. Next - the standard process: the formation of loaves, their baking, cutting into slices, drying. Biscotti cookies, when cut into pieces, give a lot of crumbs, and oatmeal - even more, but this is not terrible, it should be so. We just take a very sharp thin knife, they just cut whole almonds well.

Biscotti cookies "Chocolate shock" with hazelnuts and honey

Honey is added to standard products (flour, eggs, sugar) in this recipe - it will make biscotti look like gingerbread and more high-calorie.

Required products:

medium-sized eggs - 3 pcs;
butter (or spread) - 200 g;
sugar - two thirds of a glass;
honey - a teaspoon;
flour - 2 cups;
vinegar and soda;
whole hazelnut - half a glass;
chocolate - 100 g.

The last ingredient can be prepared in two ways. First: we rub a standard-sized bar of dark chocolate on a fine grater. The second way: we buy small “plaques” for the weight of 100 g of chocolates, grind them in a coffee grinder or a mixer.

Whisk the eggs and beat in the sugar until completely dissolved. Add soft butter, again work with a mixer. Mix a teaspoon of honey well with a mixer in the resulting mass. Pour half the flour, mix again, add the nuts, distribute them evenly over the dough with a spoon. We extinguish the soda on the tip of the spoon with vinegar, add the second half of the flour and chopped chocolate, knead the dough by hand until the end.

We make loaves, bake them. With chocolate, biscotti bakes faster, besides, it will not be visible how it begins to blush - we carefully look at the dough while it is in the oven so as not to burn. Take out, cut with a sharp knife, dry. The photo shows that the cookies came out dark, but the photo does not convey the wonderful nut-honey exquisite aroma! Nuts in such cookies are put whole (as in the recipe above), but you can also chop them.

Diet biscotti gluten-free cookies

A new direction has appeared in cooking, which has become a real panacea for those who are harmful to gluten, or if there is a desire to use it minimally. This is a gluten-free diet - it helps asthma sufferers, makes life easier for allergy sufferers. Doctors also categorically recommend transferring children with autism to a gluten-free diet. This recipe is for those who, for some reason, cannot (or do not want to) eat bread products made from wheat flour.

Components:

gluten-free flour (you can buy it on the Internet or in large malls) - 250 g;
xanthan (polysaccharide food supplement) - 1 teaspoon;
sugar - two thirds of a glass;
baking powder - half a teaspoon;
medium-sized eggs - 3 pieces;
olive oil - two thirds of a glass;
vanilla - a pinch;
any dried fruits, nuts, raisins (or a little bit of everything) - half a glass.

Preparation of eggs, sugar - the same: first beat the eggs, then with sugar. Pour olive oil into it, mix with a mixer at high speeds. Olive, not creamy - because it is better "friends" with gluten-free flour.

Add flour, xanthan, baking powder, dried fruits and nuts, mix with your hands. This time it is better to use baking powder, not baking soda with vinegar: baking soda and vinegar "work" for leavening with wheat flour, and our flour (gluten-free) does not mix well with them. Don't forget to add vanilla.

The dough will be very sticky, so you need to form long rolls with wet hands. Lubricate the bars well with beaten yolk or sweet water: gluten-free cookies will be baked without greasing pale.

Further - according to the standard scheme: baking, cutting, drying. Such cookies can be eaten by people without health problems - they are well absorbed, and xanthan is recognized as a completely safe additive that reduces the calorie content of baking.

The "great-grandfathers" of biscotti were once in the days of the Roman Empire cakes with almonds - they were baked twice to dry completely, and given to soldiers on campaigns. Then biscotti in a sweet version entered the menu both at the imperial court and among ordinary residents. It was appreciated for its delicate taste, excellent combination with wine and for the fact that they are "long-playing" - they retain their taste for many weeks, do not become stale. The philosopher Pliny wrote that properly prepared biscotti can be stored for a couple of centuries. You should not make "blanks" for great-grandchildren from biscotti, of course! But you should always have cookies at home that won't go bad!

Italian biscotti cookies have a very long history, and it is not surprising that the authentic recipe has acquired a huge number of variations. Only one thing is certainly taken from the classics - the form and technology of preparation. “Baton” biscotti is traditionally baked twice and, if in the traditional recipe almonds could be included in the dough as an additive, then the modern classic allows mixes of dough with other nuts, dried fruits and chocolate.

How Italians cook biscotti - a classic recipe

Ingredients:

flour - 280 g;
baking powder - 6 g;
sugar - 140 g;
eggs - 2 pcs.;
Amaretto - 20 ml;
a glass of whole almonds;
butter - 50 g.

Cooking

Before making biscotti, set the oven temperature to 160 degrees. While the oven reaches the required temperature, prepare a mixture of dry ingredients by sifting flour with baking powder into a bowl and adding salt. Separately, beat the eggs with a mixer until a white airy and foamy mass is formed, without stopping the device, we begin to pour sugar into it, pour in Amaretto and melted, and then cooled butter. When the liquids are combined, pour the flour mixture into them and knead a thick, non-sticky dough. In the process of kneading, add almonds so that they are evenly distributed in the dough. We divide the resulting dough in half and roll it into two bundles, similar in shape to a loaf (20x6.5 cm). We put the loaves in the oven for half an hour, then remove, cool slightly and cut into slices 3-3.5 cm thick. Put the slices on the same parchment and bake at the same temperature, a similar period of time, not forgetting to turn the cookies over to the other side after 10 -15 minutes.

How to bake Italian biscotti with olive oil?

Ingredients:

flour - 280 g;
- 30 g;
baking powder - 6 g;
sugar - 140 g;
zest of 1 orange and lemon;
olive oil - 90 ml;
eggs - 3 pcs.

Cooking

After passing the flour through a sieve, mix it with polenta and baking powder, and then add sugar to them. Having combined the dry ingredients with each other, add citrus zest to them and repeat the kneading procedure again.

Beat two whole eggs and one yolk with olive oil, and then pour in the liquids to the dry ingredients of the cookies. At the same stage, you are free to add any additives to the biscotti, from chocolate chips to dried berries.

Leave the finished dough for 20 minutes in the refrigerator, divide in half and roll into two loaves, each of which is subsequently baked, brushed with the remaining egg white, for 25 minutes at 180 degrees. Cut the loaves into slices and repeat baking already at 150 degrees for another half hour.

Ingredients:

Cooking

After heating the oven to 170 degrees, we proceed to the standard procedure - mixing the dry ingredients: flour, cocoa and soda. A pinch of salt will not be superfluous in this mix.

In another bowl, also carefully beat the eggs with sugar. We introduce liquids to the flour mixture and add chocolate chips with hazelnuts. Divide the finished dough in half, roll the halves into sticks of equal length and diameter, and then send to bake for 25 minutes. Let the dough bars cool for 15 minutes, cut into portions and bake again for 15-20 minutes, while not forgetting to turn the cookies over to the other side so that they brown as evenly as possible.

In the company of cooled biscotti, in addition to the standard addition like a cup of coffee or a glass of table wine, ice cream, salted caramel or.

Biscotti is a traditional Italian cookie. The name is formed from two roots: bi is "two", and "scottare" is an oven, i.e. this confectionery is baked twice... First baked, and then also dried. Excellent, tasty and long-lasting pastries for tea, coffee, cocoa, milk, i.e. for almost any drink.

It is believed that classic biscotti is almond, and in general, the filling in biscotti can be very different: any nuts, various dried fruits, natural flavors (coffee, zest, vanilla, cocoa ...), etc. In various sources, I came across both lubricating the dough before baking biscotti with protein and yolk. Chose the option - protein!

Prepare the ingredients according to the list:

Rinse raisins and soak in water.

Mix one egg and the yolk of the second egg with a fork. Leave the second protein to lubricate the dough before baking the blanks.

Combine flour, sugar and baking powder, mix.

Add eggs, ice water and knead the dough.

The dough will turn out pretty cool.

If almonds or other nuts are not toasted, then fry, or rather, dry them in a pan until browned. In my version, the purchased almonds were already prepared. Add nuts to the dough. Drain the liquid from the raisins, dry them, sprinkle with flour and also add to the dough.

Mix the filling evenly with the dough.

Shape the dough into two "sausages" with a diameter of about four cm, place them on a greased baking sheet, flatten a little and grease the surface with the stirred protein.

Place the blanks in an oven preheated to 175-180 degrees for half an hour.

Cool the biscotti blanks and then cut into slices about 1 cm thick. Lay again on a baking sheet and place in the oven until browned, this is about 10-15 minutes.

Italian biscotti cookies, fragrant and tasty, are ready. I should note that this is a hard cookie, it is usually dipped in the drinks with which it is served, or you can just nibble ...))