Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Perfect Biscotti
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- Level: Easy
- Total: 3 hr 15 min (includes cooling and setting times)
- Active: 30 min
- Yield: 18 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 263
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 137 mg
We like our biscotti buttery, light and crunchy (but not tooth shattering) – perfect for eating all day long. Our version is studded through with chopped almonds, creating pockets of air and a pleasingly scraggly slice. We finish off these Italian-style cookies with a dip in semisweet chocolate and a sprinkle of flaky salt, making them ideal for dunking in morning coffee as well as in afternoon tea or dessert wine.
- Level: Easy
- Total: 3 hr 15 min (includes cooling and setting times)
- Active: 30 min
- Yield: 18 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 263
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 137 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
- Add the sugar and butter to a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and mix just to combine. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Beat in the almonds.
- Transfer the dough to 1 of the prepared baking sheets and form into a 14-by-3-inch log, using the parchment to help you shape it. Bake until the dough is flattened slightly, light golden brown on top and looks dry, 55 to 60 minutes. Let cool on the baking sheet for 30 minutes. Leave the oven on.
- Using a sharp serrated knife, slice the log into 1/2-inch slices and transfer to the second prepared baking sheet. Bake again until the cookies are slightly more golden around the edges, 10 to 12 minutes. Let cool completely on the baking sheet, about 1 hour.
- Microwave the chocolate in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Pour the chocolate into a tall glass or liquid measuring cup. Dip the top third of each cookie into the chocolate, then place back on the baking sheet. Sprinkle the chocolate with the flaky sea salt. Let the chocolate harden before serving, about 15 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
