Biscotti, also known as 'cantucci,' are classic Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy, and traditionally dunked in Vin Santo, a sweet Italian dessert wine.
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat eggs, vanilla extract, and almond extract until combined.
Gradually add the egg mixture to the dry ingredients, mixing until a sticky dough forms. Fold in the almonds and anise seeds, if using.
With floured hands, divide the dough in half. Shape each half into a log approximately 12 inches long and 3 inches wide on the prepared baking sheet.
Bake for 25-30 minutes or until the logs are slightly firm to touch and lightly golden.
Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices cut side up on the baking sheet. Bake for 10-15 minutes on each side or until firm and golden.
Allow biscotti to cool completely on a wire rack.
For a chocolate variation, add 1/2 cup of mini chocolate chips to the dough.
Store biscotti in an airtight container at room temperature for up to two weeks.
Ideal for gifting, biscotti can also be dipped in melted chocolate for an extra treat.
Can I substitute the almonds with other nuts?
Yes, you can substitute almonds with pistachios or hazelnuts for a different flavor.
How should I store biscotti?
Store biscotti in an airtight container at room temperature for up to two weeks.
Can I add other flavors to the biscotti?
Yes, you can add dried cranberries or orange zest to the dough for a fruity twist.
What can I serve biscotti with?
Biscotti can be served with coffee, espresso, or a sweet dessert wine such as Vin Santo.
Is it possible to make biscotti without anise seeds?
Yes, anise seeds are optional and can be omitted if desired.
