With American- Italian history month in full swing, it seems only fitting that we admire the Biscotti cookie!
Biscotti cookies are such a classic cookie in the United States and you can find them at pretty much any coffee shop. I know when I go on a Starbucks run I am always tempted by the Biscotti cookies waiting for me at the register!


These almond based, hard cookies were created in the mid-1850’s by Antonio Mattei. They became an instant hit with people all across Europe and grew in popularity. With the surge of Italians moving to America at the time, the Biscotti made its way to America.


Biscotti cookies got their name from the twice baking process that was used before the invention of the modern oven. Biscotti cookies come in many variations like chocolate dipped, dipped with chopped almonds, chocolate biscotti or even dipped with chopped pistachios. My favorite is almond Biscotti dipped in dark chocolate, cause milk chocolate is good, but not dark chocolate good!


What’s your favorite type of Biscotti? Do you eat them with your coffee or another beverage? What other baked foods are you curious to learn about?

Biscotti

Ingredients

  • 1 cup raw almonds
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 cups+ 2 tbsp all-purpose flour
  • Pinch of salt
  • 1 tsp. baking powder
  • 1 tsp. honey
  • Zest of 1/2 lemon
  • 1 tsp. vanilla extract

Directions

  1. Set the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Toast the almonds on a separate baking sheet in the oven for about 5 minutes. Let them cool.
  3. In a large bowl, beat 2 of the eggs and the sugar for 1 minute. Add the flour, salt, baking powder, honey, vanilla and lemon zest. Mix the ingredients together. When the dough is almost completely mixed, add the almonds and mix for 30 seconds. Transfer the dough to a lightly floured work surface and knead the dough until it is combined well.
  4. Divide the dough into 3 logs on the parchment paper. They should be approx. 9 inches long. In a small bowl, beat the remaining egg and brush the dough with the egg.
  5. Bake the logs for 20 minutes.
  6. Remove the logs from the oven and slice the dough diagonally into 1/4-inch slices.
  7. Place the slices cut-side down on the baking sheet and bake for 5-10 more minutes. Let them cool completely before serving.