Whatever ingredients are used for dry Italian cookies, the classic biscotti recipe remains unchanged. The secret is double baking, which makes the dessert light and crispy. It is prepared in the same way as regular crackers.

First, a loaf is formed from a special dough and baked in the oven. Then cut the finished product into slices and bake them again. But unlike crackers, Italians do not bite biscotti, but dip it in wine, coffee or tea. The cookies soften very quickly, become tender, fragrant and literally melt in your mouth. Due to the fact that it is perfectly soaked, it is sometimes used to prepare the tiramisu dessert.

Biscotti was first mentioned in documents dating back to the 13th century. Later sources say that Christopher Columbus willingly took it on his voyages, since this pastry is very filling and does not spoil for a long time.

Previously, only the following products were used for cookies:

• flour - 250 g;
• sugar - 125 g;
• soda - 1 tsp;
• salt - on the tip of the knife;
• eggs - 2 pcs.;
• almonds - 1 cup;
• butter - 50 g;
• Amaretto liqueur - 1 tbsp. l.

Sift the flour, mix in a bowl with soda and salt. Melt the butter and wait until it cools. Beat the eggs well, preferably with a mixer. Then, without stopping whipping, gradually add sugar, pour in liqueur and melted butter. Remove the mixer, add flour and knead into a thick dough.

You need to knead it until it becomes plastic. After this, pour the almonds into a bowl. Knead the dough again. Almonds will taste much better if they are lightly toasted in the oven. They are placed in the dough either whole or pre-cut in half.

To make the cookies especially crumbly, part of the almonds, about 50 g, needs to be crushed in a coffee grinder.

The oven must be preheated to 160°C. Give the dough an oblong shape, reminiscent of a regular loaf, with approximately the same diameter. Place it on a greased baking sheet (if the oven is small, you can form two products).

Place the loaf in the oven and bake until golden brown. This will take approximately half an hour. Then remove the workpiece and cool. To do this, it is advisable to place it on a wire rack. Then cut with a sharp knife into slices 1-1.5 cm thick and place them on a sheet covered with parchment.

Place the baking sheet in the oven for another 20-30 minutes, but at a temperature of 150°C. To ensure even drying, turn the slices over after 10 minutes. When they brown, cool on a wire rack. Before serving, biscotti can be topped with melted chocolate or condensed milk.

Classic fillings: honey, nuts and chocolate

Honey adds a special aroma to any baked goods, so many confectioners add it to biscotti. Almonds can be replaced with other nuts, such as hazelnuts or peanuts. Thanks to chocolate, the products will acquire a rich brown color.

For chocolate cookies you need to take the following products:

• flour - 1.5 cups;
• sugar - 1 glass;
• large eggs - 3 pcs.;
• soda - 1 tsp;
• salt - on the tip of the knife;
• peeled hazelnuts - 2/3 cup;
• chocolate chips - 2/3 cup.

Beat eggs with sugar for 5 minutes. Then pour them into a bowl with sifted flour, which should first be mixed with soda and salt. Knead the dough, then pour chocolate chips and hazelnuts into it. Knead gently for another 2-3 minutes to ensure the fillings are evenly distributed throughout the dough.

However, you don’t need to get too carried away, as the warmth of your hands will cause the chocolate chips to melt. Divide the dough into 2 parts, form small loaves of bread and bake them in the oven.

Baking with honey is prepared as follows. First you need to separate 2 egg whites and beat them together with 3 tbsp. l. sugar into a strong foam. Then, without turning off the mixer, gradually add half a glass of sifted flour and 100 g of almonds cut into small pieces. In biscotti, if the recipe is classic, it is recommended to add 0.5 tsp. ground allspice.

The dough should be baked at 180°C in rectangular pans, which are previously greased with oil and lined with baking paper. When a crust appears on the products, the molds need to be removed from the oven and cooled.

Then remove the loaves from the molds, wrap in foil and let rest for several hours. After this, cut and dry in the oven for 20-25 minutes, remembering to turn over.

Cookies with fruit fillings

Only dried fruits are put into the dough. Large dried apricots, prunes or dates should first be cut into pieces. Dried berries - raisins, dried cranberries or lingonberries - can be used whole. However, first you need to make sure that there are no seeds left in them. In some recipes, dried fruits require pre-steaming in boiling water or soaking in alcohol.

These cookies can be made from a relatively small number of ingredients:

• flour - 1 glass;
• raisins, dried cranberries and almonds - 50 g each;
• eggs - 2 pcs.;
• sugar - 150 g;
• vanilla sugar - 1 tsp;
• baking powder - 1 tsp;
• salt - 0.5 tsp.

Mix the sifted flour with salt and baking powder, add the eggs beaten with sugar. Knead the dough, gradually adding dried fruits and almonds. Form 2 loaves of bread from it and place in an oven preheated to 150°C for 30-40 minutes.

Care must be taken to ensure that the bread remains golden and creamy and not baked until brown.

Then cool them on a wire rack and cut them diagonally into slices no more than 1 cm thick. Dry the cookies in the oven for another half hour, but before doing so, reduce the temperature to 130°C.

To prepare the next delicacy, you need to prepare half a glass of oatmeal, a ripe banana, 75 g of pitted dates and 50 g of cashews. Chop the dates, dry the nuts a little in the oven and crush them. Cut the bananas into rings and mash with a fork.

Add to them 1 egg and 1 tbsp. l. Sahara. Mix the mixture, beat lightly with a whisk or mixer. Pour sifted flour into it, combined with 1 tsp. baking powder and 1 tsp. vanilla sugar. Knead the dough, adding dates and cashews to it. It will turn out quite sticky, so to form the loaf, you need to moisten your hands with water.

Bake the product for 20-25 minutes in an oven preheated to 180°C. When it has cooled, cut into slices 1-1.5 cm thick and re-bake in the oven for 5-7 minutes on both sides.

Festive baking should not only be tasty, but also beautiful, so you will have to tinker with it a little longer. Cool the finished products, cut and bake again. Chocolate cookies go well not only with wine and coffee, but also with ice cream. If you don’t like a too dark dessert, you can replace the dark chocolate in the recipe with white.

First you need to stock up on products:

• flour - 3 cups;
• butter - 70-75 g;
• sugar - 100 g;
• water - half a glass;
• egg yolk - 1 pc.;
• vegetable oil (olive is best) - 1 tbsp. l.;
• light rum - 1 tbsp. l.;
• orange zest - 2 tbsp. l.;
• orange extract - 2-3 drops;
• salt - on the tip of the knife.

In addition, you will need 1 egg and 2 tbsp. l. melted butter to brush cookies. The oil used for the dough does not need to be heated. It should stand in a warm place until it becomes soft. Sift the flour into a bowl and make a well in the middle into which to place all the other products indicated in the recipe.

Knead the dough until it is no longer sticky. Then form a long loaf from it, wrap it in cling film and leave in a cold place for 2 hours.

The dough for this type of biscotti should be cut into slices before baking. Preheat the oven to 180°C, grease a baking sheet with butter. Prick each cookie in several places with a fork, brush with beaten egg and bake for 25 minutes. During this time, the products will acquire a rich golden color.

Remove the baking sheet from the oven and let the cookies cool slightly (but no more than 5 minutes). Then brush the still warm slices with melted butter and place in the oven for 5-6 minutes. After this, cool the delicacy on a wire rack. You can draw patterns on top with melted white and dark chocolate and sprinkle with crushed nuts.

Biscotti are traditional Italian cookies. The name is formed from two roots: bi means “two”, and “scottare” means oven, i.e. This is a confectionery product baked twice... First baked, and then dried. Excellent, tasty and long-lasting baked goods for tea, coffee, cocoa, milk, i.e. for almost any drink.

It is believed that classic biscotti are almond, but in general the filling in biscotti can be very different: any nuts, various dried fruits, natural flavors (coffee, zest, vanilla, cocoa...), etc. In various sources I came across both brushing the dough with egg white and yolk before baking biscotti. I chose the option - protein!

Prepare the ingredients according to the list:

Rinse the raisins and soak in water.

Mix one egg and the yolk of the second egg with a fork. Leave the second egg white to brush the dough before baking.

Combine flour, sugar and baking powder, mix.

Add eggs, ice water and knead the dough.

The dough will turn out quite stiff.

If almonds or other nuts are not toasted, then fry them, or rather, dry them in a frying pan until browned. In my version, store-bought almonds were already prepared. Add nuts to the dough. Drain the liquid from the raisins, dry them, dust them with flour and also add to the dough.

Mix the filling evenly into the dough.

Form the dough into two “sausages” with a diameter of about four cm, place them on a greased baking sheet, flatten them a little and brush the surface with the stirred egg white.

Place the pieces in an oven preheated to 175-180 degrees for half an hour.

Cool the biscotti blanks and then cut them into slices about 1 cm thick. Place them again on a baking sheet and place in the oven until browned, this is about 10-15 minutes.

Italian biscotti cookies, fragrant and tasty, are ready. I should note that these are hard cookies, they are usually dipped into the drinks with which they are served, or you can just chew them...))

Biscotti can be stored for quite a long time in boxes or jars without access to moisture.

Enjoy your tea!

Hi all! Today I invite you to make very tasty crispy cookies; I’ll tell you in detail how to make Italian biscotti croutons. They are easy to prepare, aromatic and go great with a cup of tea.

To bake this Italian delicacy, you don’t need exotic products, because it’s not for nothing that they say that everything ingenious is simple. For your convenience, I have prepared the recipe step by step and with photos.

If not overused, biscotti can even be beneficial for the body, thanks to the content of cranberries and almonds, rich in vitamins and minerals.

What will you need?

1. Almonds – 150 gr.
2. Chicken eggs (you can also use quail or guinea fowl eggs - whatever you can find) - 4 pcs.
3. Wheat flour – 400 gr.
4. Cold boiled water – 1 tbsp.
5. Sugar – 1 cup (250 gr.)
6. Dried cranberries – 50 gr.
7. Vanillin (vanilla sugar) – 1 sachet.
8. Baking powder - 1 tsp.
9. Salt – 1 tsp.

Preparation of ingredients:

First, we lay out all the products on the work surface so as not to have to look for them for a long time.

To make it tastier, I highly recommend sifting the flour thoroughly. I prefer to take iodized or edible sea salt, as it contains more useful substances than regular salt.

As for the baking powder, it’s quite easy to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this needs to be mixed thoroughly, the result will be a mixture that will last for a long time.

It’s very easy to check eggs for freshness by placing them in a glass of water. A good, fresh egg will sink to the bottom, and a rotten one will hang out in the middle or even float to the surface due to hydrogen sulfide accumulated under the shell, the same gas that gives off a characteristic unpleasant odor.

Let's start cooking:

1. Separate a third of the nuts (50 grams) and peel them, placing them in a saucer with boiling water for 10-15 minutes, which is then drained.

The peel will come off very easily, just rub the almonds between your palms.

2. Now we need to dry the nuts, to do this we cover a baking sheet with baking paper and pour the almonds there. Leave for 10 minutes at an oven temperature of 140-150 degrees.

Turn off the heat, cool the nuts and chop them with a knife or any other convenient method (for example, in a mortar) into large pieces.

3. While the almonds are drying, you can make the dough. For it you need to take 1 egg, separate the white from the yolk and add the other 3 eggs to the yolk, it is better to take this one. Leave the white as we will use it to coat our biscotti. Add vanilla and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

4. The next step is to thoroughly mix salt, sugar and baking powder in a separate bowl.

5. Turn on the oven until it warms up to 180 degrees, add the egg mixture to the flour mixture.

6. Knead with your hands, gradually add chopped nuts - both dried and regular.

7. Pour in the cranberry powder and mix very thoroughly to form a homogeneous mass.

8. Divide the dough into 3 equal parts.

9. Parts and from each we form a sausage. We cover the baking sheet with paper and lay out our preparations, grease them with whipped egg white and leave for half an hour at 180 degrees.

11. Cut diagonally into pieces approximately 1*1 cm.

12. Place in the oven again for 10-15 minutes until they are golden brown and dry.

13. The cookies are ready, bon appetit!

As you can see, there is nothing complicated. You can change the recipe and add other nuts to the dough - walnuts, peanuts, cashews, hazelnuts. It turns out very tasty if you use spices - cinnamon, ginger, cardamom and various seeds, for example, poppy, sesame, flaxseed or sunflower.

Don't be afraid to experiment, invent your own dishes! Use only high-quality and fresh products for cooking.

Bi- translated from Italian is two, scottare- means to bake, these two words form and characterize such a delicious dish in Italian dessert cuisine as “Biscotti”. Biscotti cookies are quite dry due to their double baking, but it is this detail that gives the taste to these baked goods. We will tell you the recipe for biscotti in a classic variation of preparation, we will tell you how the famous TV cook Yulia Vysotskaya does it.

The best variations of Italian biscotti

It must be said right away that biscotti cookies certainly require the use of some drink in tandem with them - it can be absolutely any drink - coffee, tea, juice. If you eat these baked goods dry, you will get the impression that you are eating a simple cracker. And now you can move on to variations of the best recipes for this Italian pastry, which are easy to master at home.

Classic biscotti recipe

Preparing this recipe will take you an hour and a half, and the process is not that fast, but the delicious crispy pastries will make you forget about the time spent. First of all, you and I need to familiarize ourselves with the ingredients that are included in the classic biscotti recipe:

• A glass with a small pile of flour.
• Half a teaspoon of baking powder.
• 30 gr. freshly ground coffee beans.
• A handful of walnuts without shells.
• 3 chicken eggs.
• Zest from one large orange.
• A handful of raisins.
• 150 gr. powdered sugar.
• Salt on the tip of the knife.

Cooking cookies according to the classic recipe

All the products are simple and available in any store, and the process of preparing these cookies is just as simple; there are no special tricks involved in this preparation.

Now our instructions for culinary “maneuvers”, proceed step by step:

1. Sift all the flour through a sieve into a deep bowl, pour salt, baking powder, and ground coffee beans into the same bowl.
2. Now we grind the raisins and nuts in a blender, pour this nutritious “mixture” into a bowl with flour and begin to mix all the components into one mass.
3. Take a bowl and pour powdered sugar into it, and also break the chicken eggs and beat a little using a blender. Then add the orange zest and beat again a little. Pour the resulting “slurry” into a bowl where the “bulk” ingredients are mixed, mix everything thoroughly.
4. Divide the resulting dough mass into four identical pieces, and then roll them into loaves.
5. Preheat the oven, setting the temperature to 180 degrees, remove the baking sheet until it is hot and cover it with a piece of baking paper - parchment. Place all the dough loaves on a parchment sheet and bake them in the oven for 20 minutes.
6. When 20 minutes are up, take out the baking sheet and let the pieces cool for 10 minutes, and then cut all the pieces into cookies. Place the chopped cookies all over the parchment again and return to the oven for 8 minutes. Eight minutes are up, it's time to flip the Italian biscotti the other way and bake for another 8 minutes.

At the end of the second “eight minutes”, take out the baking tray with the baked goods and transfer all the “beauty” into a suitable container, pour yourself some coffee or another favorite drink, and eat with appetite!

Recipe for biscuits from Yulia Vysotskaya

Yulia Vysotskaya prepares this pastry according to a slightly different recipe, now we will share it with you. The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations. First, of course, a list of necessary products to create this dessert pastry:

• A glass with a small mountain of wheat flour.
• Corn flour-150 gr.
• A little less than a glass of granulated sugar.
• 3 chicken eggs.
• Soda, you can replace it with baking powder - 2/3 teaspoon.
• A packet of vanilla.
• A packet of cinnamon.
• 30 ml of lemon juice - this is necessary for those who use soda.
• Almond chips, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

We prepare biscotti cookies according to the recipe of the famous presenter

These biscotti cookies with nuts and other hearty ingredients are prepared in almost the same time as the previous variation of baking. Here is the action plan, we follow it step by step:

1. Place all the listed dried fruits and nuts in a bowl and pour boiling water over them to soften. The mixture has softened, cut it all into small pieces. Grind the nuts with a blender.
2. Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.
3. Break the eggs into a bowl and add vanilla and cinnamon and mix. Pour the egg slurry with seasonings into the flour and knead the dough, the dough should be elastic.
4. Add crushed nuts and dried fruits to the dough and mix everything together.
5. Sprinkle the table with a small amount of flour and pour out the dough, knead it well, and then divide it into 2 equal lumps and form dough sausages 25 cm long from the lumps.
6. Roll out a sheet of parchment onto a baking sheet and place the “sausages”. Heat the oven at 180 degrees. Bake future biscotti for 25 minutes. When the time has passed, take out the baking sheet and cool the baked goods for 10 minutes.
7. We cut each sausage into neat cookies, cut diagonally, this will make the baked goods more beautiful. We send the baked goods back to bake for 10 minutes, after 10 minutes we turn the cookies over and bake the unbaked side for the same 10 minutes.

The cooking timer has ticked off, take out the baked, crispy deliciousness and place it on a wide bowl. Do you remember that biscotti plus a flavored drink is an irreplaceable combination; eating these cookies dry is boring!

Video: “Biscotti” from Yulia Vysotskaya

For lovers of sweet croutons, crumbly shortcakes and other similar baked goods, we suggest making biscotti - a classic Italian dry cookie with a hard texture, rich taste and a plentiful amount of additives (most often almonds and dried fruits).

In Italian, biscotti means “twice baked.” A “sausage” is formed from the kneaded dough and sent to the oven. Then the product is cut into slices and baked again, dried until ready. The shelf life of such cookies is quite long, so these baked goods can be made for future use.

Ingredients:

• almonds - 60 g;
• sugar - 80 g;
• vanilla sugar - 1 teaspoon;
• baking powder - ½ teaspoon;
• flour - about 150 g;
• eggs - 2 pcs.;
• salt - a pinch;
• raisins, dried cranberries - 20-30 g each (or other dried fruits/candied fruits).

Classic biscotti recipe with photos

How to make biscotti cookies

1. Pour boiling water over the almonds and leave for 5-10 minutes. After draining the liquid, remove the steamed skin (if the nuts are difficult to peel, pour boiling water again).
   
2. Chop the peeled almonds with a knife or crush them in a blender bowl, but not to crumbs.
   
3. Mix one whole egg and one egg yolk with salt, regular and vanilla sugar. Beat lightly (until light foam). Set aside the remaining protein.
   
4. Add most of the flour (about 100 g), after mixing with baking powder. Stir the mass. Next, gradually add flour until you obtain a dense, but plastic and slightly sticky dough.
   
5. Add almond shards, raisins and cranberries, or other nuts and dried fruits. Knead the dough again, evenly distributing the additives inside the mass.
   
6. Divide the dough in half. Roll each part into a thin “sausage” about 20 cm long. Place the pieces on a baking sheet lined with parchment paper. Lightly grease the surface of the bars with the reserved protein (not all the protein will go away).
   
7. We send the preparations to the preheated oven. Bake at 180 degrees for 25 minutes.
   
8. After a while, remove the baking sheet. Give the baked goods 5-10 minutes to cool, and then use a sharp knife to cut into slices, slightly diagonally. The thickness of the pieces is 1-1.5 cm.
   
9. Place the almost finished cookies back on the baking sheet in rows (cut side down on the paper). Dry in the oven for another 10-15 minutes, maintaining the temperature at 180 degrees. Let the finished products cool completely.
   
10. Traditionally, biscotti is served with dessert wine - a slice of biscotti is dipped into the drink, soaked and only then eaten. But tea, coffee or milk are just as suitable for this purpose. Store cookies in a bag or tightly closed container. The shelf life of this baking reaches 3-4 weeks.
    

Classic biscotti cookies with almonds, raisins and cranberries are ready! Bon appetit!