Biscotti

5

by: Zoo Kitchen






Biscotti means "twice cooked"; the closest equivalent in English is "rusk". This basic dough is made in a food processor and stirred with chopped hazelnuts, dried berries, candied orange rind, and spices. These biscotti are flavored very much like the medieval panforte - hard, round disks, half cake, half bread - sold in Italy at Christmas time.




ingredients

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serves: 35

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup sugar

2 eggs

3/4 cup butter (melted)

1/2 cup dried currants (cherries, or cranberries, soaked in just enough warm water to cover for 30 minutes, drained)

1 1/2 cups hazelnuts (coarsely chopped)

1/4 cup diced candied orange zest (optional)

Nutrition Facts
Biscotti

Servings Per Recipe: 35

Amount per Serving

Calories: 118

  • Total Fat: 7.3 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 19.8 mg
  • Sodium: 72.8 mg
  • Total Carbs: 12.2 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 5.9 g
  • Protein: 1.9 g
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preparation

1.  Combine the flour baking powder salt, spices, and sugar in the food processor. Add the egg and butter and process. Put the dough in a bowl and fold in the currants, hazelnuts, and orange zest.

2.  Divide the dough in half and shape it into two logs on a parchment paper-lined or nonstick sheet pan.

3.  Flatten the logs.

4.  Keep flattening and pressing the sides of the logs until they hold together and are even. Bake until pale brown.

5.  Allow the logs to cool for 15 minutes, then slice them on a diagonal with a serrated knife.

6.  Arrange the biscotti on the sheet pans and bake until golden brown.

7.  Finished biscotti (one dipped in a glass of kirsch).

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