Almond Biscotti
Biscotti - meaning 'twice-cooked' in Italian - originated in the Tuscan city of Prato, where they have been baked since at least the 14th century as provisions for long sea voyages because the double baking drives out nearly all moisture. The dough is shaped into a flat log, baked once until firm, then sliced on the diagonal and baked again at a lower temperature until each slice is dry and hard throughout. Whole almonds embedded in the crumb provide a contrasting crunch and a toasted, slightly bitter note that balances the vanilla-scented dough. The resulting cookie is deliberately too hard to eat comfortably on its own - it is meant to be dipped into espresso, Vin Santo, or strong black coffee, where the liquid softens the outer layer while the core stays crisp. This dual texture, hard giving way to yielding, is the entire point of the biscotti tradition.
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Instructions
- 1
Lightly mix eggs and sugar, add vanilla and lemon zest.
- 2
Sift in flour, baking powder, and salt, fold in almonds.
- 3
Shape into 2 logs on a baking sheet and bake at 170°C for 25 minutes.
- 4
Cool 10 minutes, then slice diagonally into 1.5cm pieces.
- 5
Place cut-side up and bake again at 150°C for 15-20 minutes until crisp.
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