Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 150 g granulated sugar
- 5 g baking powder
- 2 g fine sea salt
Wet Ingredients
- eggs, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 6 g orange zest
- 5 ml vanilla extract
Mix-ins
- 120 g whole almonds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 134 kcal
- Protein
- 3 g
- Carbohydrates
- 19 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 73 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 23 mg
- Potassium
- 66 mg
- Calcium
- 37 mg
- Iron
- 0.5 mg
- Magnesium
- 20 mg
- Phosphorus
- 58 mg
- Zinc
- 0.3 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.4 mg
- Folate
- 8 mcg
- Water
- 6 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
In a large mixing bowl, whisk the eggs, granulated sugar, melted butter, orange zest, and vanilla extract until the mixture is pale and slightly thickened.
Add the dry ingredient mixture to the wet ingredients. Mix with a wooden spoon or sturdy spatula until a sticky dough just begins to form.
Gently fold the toasted whole almonds into the dough until they are evenly distributed throughout.
Transfer the dough to the prepared baking sheet. Using slightly damp hands to prevent sticking, shape the dough into a flat log approximately 25 centimeters long and 5 centimeters wide.
Bake the log in the preheated oven at 175 degrees Celsius or 350 degrees Fahrenheit for 25 minutes. The log should be lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the log cool on a wire rack for exactly 15 minutes. Do not skip this resting period, as it prevents the log from crumbling when sliced.
Reduce the oven temperature to 150 degrees Celsius or 300 degrees Fahrenheit. Transfer the cooled log to a cutting board. Using a sharp serrated knife, slice the log on a slight diagonal into pieces about 1.5 centimeters thick.
Place the slices cut side down back onto the baking sheet. Bake at 150 degrees Celsius or 300 degrees Fahrenheit for 20 minutes, carefully flipping the slices halfway through, until they are thoroughly dry and crisp.
Transfer the twice-baked biscotti to a wire rack to cool completely. They will continue to harden as they reach room temperature.
Chef's Notes
- For the cleanest slices, use a gentle sawing motion with your serrated knife rather than pressing straight down. Let the teeth of the knife do the work.
- Toasting the almonds before incorporating them into the dough is highly recommended. It amplifies their natural oils and provides a deeper, roasted flavor that permeates the final cookie.
- Biscotti dough is remarkably forgiving and highly adaptable. Once you master this base, try swapping the almonds for pistachios or hazelnuts, and the orange zest for lemon or grapefruit zest.
- Adding a small amount of melted butter to this traditionally butterless recipe slightly tenderizes the crumb, making it perfectly crisp but gentler on the teeth.
Storage
Freezer: 3 months — Freeze baked biscotti in an airtight container. Thaw at room temperature.
Troubleshooting
Biscotti log crumbles excessively when sliced
Cause: The log was sliced while it was too hot, or a smooth knife blade was used instead of a serrated one.
Fix: Broken pieces cannot be seamlessly reattached, but you can still bake the fragments in the second bake for delicious, albeit misshapen, cookie bites.
Prevention: Ensure the baked log rests for 10 to 15 minutes before slicing. Always use a sharp serrated knife.
Dough is too sticky to shape
Cause: Egg sizes vary and may have added too much moisture, or the dough was handled with dry hands.
Fix: Lightly dust your hands and the baking parchment with a tiny amount of flour, but avoid adding too much flour to the dough itself.
Prevention: Weigh eggs if possible. Use damp hands to form the log to prevent the dough from sticking to your skin.
Cultural Context
Biscotti, specifically known as cantucci in Tuscany, originated in the Italian city of Prato. The word biscotti translates literally to twice-cooked, referring to the ancient Roman baking technique used to extract moisture and preserve food for long journeys. In Italy, these rustic cookies are traditionally served after dinner alongside a small glass of sweet Vin Santo wine, into which the hard biscuits are ceremoniously dunked.
