BiscottiA favorite  italian cookie known internationally and simply called “Biscotti” is easy to make and enjoyable to eat. Bis meaning twice and cotti means baked. A twice baked cookie, that is double the fun, whether with friends or by yourself while reading a book! Buon Appetito!

Pre-heat oven to 350 F (180 C)

Place Almonds on a cookie sheet and place into heated oven allow to roast for 10 minutes on 350 F (180 C). Allow to cool 20 minutes. (Optional, may chop almonds in food processor.)



1 1/2 cup Almonds (approximately 250-300 grams)

2 cups Flour
1 tsp Baking Powder (Pane degli Angeli Lievito Dolce)
3/4 cup sugar
1/8 tsp salt
3 eggs
1 tbsp Lemon or Orange Zest
Optional ingredients for Biscotti in the amount of 250-300 grams total weight: Dried fruits, Nuts, Raisins, Chocolate chips.
Parchment paper for cookie sheet (or non-stick cookie sheet by itself is fine)

In a large mixing bowl use a fork to combine flour, baking powder, sugar, salt and lemon/orange zest (optional). In a separate bowl whisk eggs. Slowly, add a portion of whisked eggs to dry ingredients and using a fork to combine. Add almonds (or desired recommended optional ingredients) along with rest of eggs using your hands to combine and to form Biscotti dough into a log about 14 inches long and 3-4 inches wide. Gently place it onto (parchment paper lined or non stick) cookie sheet.

Place into oven and bake at 350 F (180 C) for 30 minutes. Cookie log is done when it is firm to touch. Remove from oven and allow to cool for 10 minutes. Once cooled, with a serrated knife, work from end of cookie and start to slice diagonally. Each diagonal cut should give you a cookie about 1/2 inch in width. Place slice cookies onto a cookie sheet and place back into oven allowing to bake for 10 minutes on 350 F (180 C). Remove from oven when cookies are slightly golden. Biscotti cookies are hard and perfect for dipping in coffee, tea or Vin Santo liqueur.