Foolproof Biscotti from Ricardo

September 22, 2017

Picture this, it’s winter, snow is falling quietly outside you window, you are sitting on your favorite couch snuggled in a blanket, reading a good book and having your hot drink of choice. So hyggeligt.

Wait what if we include some confectioneries in that picture. Some cookies, what about biscotti. I think we just reached a hygge summit here. All that, and it is basically heaven from where I am from.

Point is, we need biscotti. Quite easy really. Follow me. Or Ricardo, like I did. He is definitely one of the Olympian Gods of cooking. Like every  recipe of his, I try is magic, delish and – cherry on top- easy to follow. Can’t get enough.

First thing first, preheat the oven at 325F/170C/Gas mark 3.

Like usual for cookies, butter and sugar need to be creamed. I do it by hand but any electric devices such as a stand up mixer or a electric mixer will do. It will get you there faster as well, but I like the ‘workout’ that mixing everything by hand gives you.

Next, mix all dry ingredients together in a separate bowl.

Back to the creamed mixture, incorporate one egg at a time and had the liquid flavor ( your choice of vanilla extract or almond liqueur). Fold in the flour mix, and when the dough is together add the chopped almonds.

Fun part now, on a well floured surface, take a quarter of the mix and roll out in a log of 25 cm long (something like 12 inches) and 4 cm large (2”). Put down on a baking tray line with baking paper, and do the same procedure fore the three other quarters. Once you have 4 little logs, you can press down softly on them to get a nice biscotti shape. Make sure the log are separated by at least 3-4 cm (1-2”) so they can expand without touching. Bake for 30 minutes.

Take the tray out of the oven, and let the log rest for 10 minutes. After that, cut the logs in 1-2 cm(1/2-3/4”) pieces and put the pieces back on the tray, make sure they are standing. Hop, in the oven for another 20 minutes. You can always leave them a bit longer if you like them extra crunchy.

When they come out, put each piece standing up on a wire rack.

Finally you can either dust them with icing sugar, OR dip them in some dark melted chocolate…

Look at these, don’t they look fabulous, and they taste even better. It’s so rewarding to make these. I always liked a good biscotti, cantuccini when they are mini, and now that I have found a good recipe I can enjoy them whenever I want. YEAHHHHH!!! (Thanks to Ricardo. I might actually get a shirt done with this statement.)

And here we are, proud of ourselves and ready to read that book by the window. Brew your drink, lit some candles, pile a plate of these delicious goodies and you are in for a good time, a very hyggeligt time.

À plus,

💋ZCM

Print Recipe
Foolproof Biscotti
Ricardo's Recipe for authentic Italian biscotti. Pure delish.
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 10 minutes
Servings
Biscotti
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 10 minutes
Servings
Biscotti
Ingredients
Instructions
  1. Preheat oven at 325F/170C/Gas Mark 3 and line a baking tray with baking paper. Cream butter and sugar together until it looks light and fluffy. Incorporate one egg at a time, making sure the first one is fully mixed before adding the other, and add the flavor.
  2. In a separate bowl mix the dry ingredients. Fold in the dry ingredients. When the dough is together, add the chopped almonds.
  3. On a well floured surface, take a quarter of the mix at a time and roll into 25 cm (12") long and 4 cm (2") wide logs. Place the logs on your prepare baking tray as you go, keeping 2-3 cm (1-2") between each one. Bake for 30 minutes.
  4. When the 30 minutes timer goes off, take the tray out of the oven and let the logs rest for 10 minutes. After that, cut the logs in slices of 1/2-inch (1 cm or as thick as you want your biscotti to be) and place each piece standing up on a baking tray leaving a space in between each. Once you have cut all the logs, place the tray back in the oven for 20 minutes.
  5. Take the tray out and place all the biscotti on a wire rack to cool down. Let cool completely and enjoy with a cup of espresso!

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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