Italian biscotti cookies have a very long history, but it's not strange that an authentic recipe managed to acquire a huge number of variations. From the classics, one thing is surely taken: the form and technology of preparation. "Baton" biscotti is baked according to custom twice and if in the traditional recipe dumplings could include almonds as an additive, then modern classics allow mixes of dough with other nuts, dried fruits and chocolate.
How Italians prepare biscotti - a classic recipe
Ingredients:
- flour - 280 g;
- baking powder - 6 g;
- sugar - 140 g;
- eggs - 2 pieces;
- Amaretto - 20 ml;
- a glass of whole almonds;
- butter - 50 g.
Preparation
Before you make a biscotti, set the oven temperature to 160 degrees. While the oven is reaching the required temperature, prepare a mixture of dry ingredients, sifting the flour into the bowl with a baking powder and adding salt. Separately, the eggs are beaten with a mixer until white air and foam mass forms, and without stopping the movement of the device, we begin pouring sugar, pouring Amaretto and melted and then chilled butter. When the fluids are connected, pour a flour mixture to them and mix a thick, not sticky dough. In the process of kneading, pour almonds, so that it is evenly distributed in the dough. The resulting dough is divided in half and rolled into two bundles, similar in shape to a loaf (20x6.5 cm). We put the loaves in the oven for half an hour, then extract, lightly cool and cut into slices 3-3.5 cm thick. We put the slices on the same parchment and bake at the same temperature, the same time period, not forgetting to turn the cookies to the other side after 10 -15 minutes.
How to bake Italian biscotti with olive oil?
Ingredients:
- flour - 280 g;
- polenta - 30 g;
- baking powder - 6 g;
- sugar - 140 g;
- a peel of 1 orange and a lemon;
- olive oil - 90 ml;
- eggs - 3 pcs.
Preparation
Preliminarily passing the flour through a sieve, mix it with polenta and baking powder, and then add sugar to them. Combining the dry ingredients with each other, add to them a peel of citrus and repeat the mixing procedure.
Whisk two whole eggs and one yolk with olive oil, and then pour in the liquid to the dry ingredients of the biscuit. At this stage, you are free to supplement the biscotti with any additives, from chocolate slices to dried berries.
The finished dough should be left for 20 minutes in the refrigerator, split in half and rolled into two loaves, each of which is subsequently baked, smeared with the remaining egg whites, 25 minutes at 180 degrees. Cut the loaves into slices and repeat the baking at 150 degrees for another half hour.
How to cook chocolate biscotti cookies?
Ingredients:
- flour - 280 g;
- cocoa powder 75 g;
- soda - 5 g;
- sugar - 190 g;
- eggs (large) - 3 pieces;
- hazelnuts - 125 g;
- chocolate crumb - 125 g.
Preparation
Having heated the oven to 170 degrees, proceed to the standard procedure - mixing dry ingredients: flour, cocoa and soda. Not too much in this mix will be a pinch of salt.
In another bowl, also carefully beat the eggs with sugar. Introduce the liquid to the flour mixture and add the chocolate crumb with hazelnuts. The finished dough is divided in half, rolled halves into blocks of equal length and diameter, and then we send the baked for 25 minutes. We let the bars of dough cool down for 15 minutes, cut into portions and bake again for 15-20 minutes, without forgetting to turn the cookies to the other side, so that they browned as evenly as possible.
In a company with cooled biscotti, besides a standard addition like a cup of coffee or a glass of table wine, ice cream, salty caramel or chocolate paste will perfectly go.