Biscotti story. Cooking Italian biscotti and cantucci cookies. About the technology of making biscotti

20.11.2021

A popular Italian confection is dry biscuits with the common name biscotti. Oblong and slightly curved slices of sliced biscuits, literally - "twice-baked" cookies. Biscotto, biscotto - this is the name of cookies in Italy.

In the region of Tuscany, in Florence, a special type of this cookie is baked - cantucci (cantuccini). The traditional recipe for this cookie does not contain fat, baking powder, yeast. Therefore, the cookies turn out dry, which is important. The original recipe for these cookies uses only almonds, although various nuts, candied fruits, candied fruits and raisins are usually added. In addition, the finished cookies are dipped in chocolate and, after it hardens, the product is stored for a very long time.

In the world, this type of cookie is known as biscotti di Prato. Served with drinks - coffee or tea, but more often with sweet wine or. In the East, similar macaroons are baked -. This is a special very dry pastry in the form of small discs, made from almond dough with oriental spices, unusually fragrant and spicy.

In Italy, almost any double-baked biscuit is called this, although only macaroons have their own name - cantucci. This culinary masterpiece has an ancient history. Back in the days of the Roman Empire, dry cookies were baked for hiking - they can be stored for a very long time and not deteriorate. In ancient handwritten texts, there are recipes for similar cookies, and only in the middle of the 19th century, the Italian Antonio Mattei, a confectioner from Prato, published a recipe that became “classic”.

The essence of the cooking process is a baked thin "baguette" of dough, still hot, cut into narrow strips, and re-placed in the oven for final drying. After that, the cookies can be stored for several months.

Modern versions of cookies are prepared according to different, do not resemble each other, recipes. Although the mass production of cookies is closer to almond cantucci. Modern homemade cookies, in addition to almonds, usually contain various nuts (hazelnuts, peanuts and pine nuts). As well as spices - anise, ginger or cinnamon. In addition, chocolate icing is often found.

We have prepared this amazing pastry using several types of nuts and fruits, without the use of fat and baking powder. Extraordinarily tasty dry biscuits - ideal for tea, coffee or orange juice. For the recipe, special thanks to my daughter Yulia, she has a talent for baking.

Biscotti. Step by step recipe

Ingredients (20-25 pcs)

Wheat flour 2.5-3 cups
Eggs 5 pcs
Sugar 1 cup
Raisins (pitted) 100 gr
Almond 100 gr
Hazelnut 100 gr
Dried cranberries 100 gr
Lemon candied fruits 50 gr
Kiwi or pomelo candied fruit 50 gr
Cinnamon, ginger, nutmeg taste

By and large, it is enough to use only almonds. But for home and family, you always want bright and colorful, carnival and colorful. To hell with the classics! We will bake dry cookies using different nuts and candied fruits. It is advisable, in addition to almonds, to add: hazelnuts, raisins and colorful candied fruits - yellow lemon, red cranberries, green kiwi or pomelo. At your discretion. The composition and amount of additives can vary widely.
Nuts and Candied Fruits for Amazing Cookies
First you need to chop large candied fruits with a knife so that the size of all the pieces is approximately the same as raisins and cranberries. Mix raisins, cranberries and candied fruits in a bowl. Pour boiling water from the kettle for 10 minutes to soften the hard pieces. Then put the mixture in a colander and squeeze lightly. The water must drain completely.
Mix raisins, cranberries and candied fruits in a bowl, pour boiling water over
Prepare cookie dough. Mix the contents of 4 eggs and 1 cup of sugar in a mixer bowl. Beat eggs with sugar until a dense foam forms. Approximately the same as used for cream.
Mix sugar and eggs
Mix spices in a bowl. For such a quantity of ingredients, I advise you to use 0.5 tsp. ground cinnamon and ginger, 1-2 pinches of ground nutmeg. Pour the spice mixture into the beaten eggs and mix again with a mixer.
Beat eggs with sugar and add spices
Sift the flour through a sieve to weed out all the excess and prevent the formation of lumps in the dough. Continuing to mix the beaten eggs with a mixer, add flour. Flour, in the end, you need 2 cups and another full tablespoon. In general, this is approximately 350 gr.
Add flour and make dough
The final dough should not be dense, but not fluid. Something close to very thick honey. If you take the dough in a spoon and lift it, the dough should slowly stretch under its own weight. If the dough is more liquid, you need to add flour - quite a bit to adjust the viscosity.
The final dough should not be dense
Water is already glassed from candied fruits, but, in any case, they are wet. Therefore, in order for the biscotti dough to envelop the candied fruits, add 1 tsp to them. flour and mix. This is guaranteed to ensure the adhesion of the dough with candied fruits.
Candied fruit mixed with flour
Pour candied fruits into the dough, add whole nuts - hazelnuts and almonds. In principle, although many insist on this, it is not worth peeling nuts from the shell. However, as you wish.
Pour candied fruits into the dough, add whole nuts
With a spatula, carefully and thoroughly mix the thick dough with nuts and candied fruit. By the way, mixing requires some effort, since the mixture is very viscous.
Gently and thoroughly mix the thick dough with a spatula.
The finished dough may contain up to half of nuts and candied fruits by volume. In appearance, it is somewhat reminiscent of Olivier salad, abundantly watered with hated mayonnaise.
The finished dough may contain up to half of nuts and candied fruits
Line a suitable size metal baking sheet with parchment paper and sprinkle with flour. Put the dough on a baking sheet, in a kind of French baguette - for the entire length of the baking sheet.
Sprinkling flour on your hands, form with your hands an oblong, similar to a pie. Do not try to make geometrically correct shapes - this is superfluous.
Lay out the dough on a baking sheet
Sprinkle the surface of the dough with flour, generously enough and without skipping sections. This is necessary for greasing before baking. Beat one egg with a fork until smooth. Using a brush, brush the entire surface of the dough with the egg.
Sprinkle the surface of the dough with flour
Preheat the oven to 210-220 degrees and put a baking sheet with dough in it. The time of the first stage of baking is about 30 minutes. It is necessary to be guided by the browning of the crust, smeared with an egg - you can not let it burn.
The time of the first stage of baking is about 30 minutes
After the end of the first stage of baking, remove from the oven and, without delay, while the dough is still hot, cut it across into plates 15-20 mm thick.
Take the cookies out of the oven and cut
In fact, cookies can be thicker or thinner, if desired. But it is worth remembering that this is a dry product, and it is necessary that it dry during the second stage of baking.

For lovers of sweet crackers, crumbly shortcakes and other similar pastries, we offer biscotti - a classic Italian dry biscuit with a hard texture, rich taste and abundant additives (most often almonds and dried fruits).

Translated from 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 cooked. The shelf life of such cookies is quite long, so these pastries can be made for the future.

Ingredients:

almonds - 60 g;
sugar - 80 g;
vanilla sugar - 1 teaspoon;
baking powder dough - 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).

Biscotti classic recipe with photo

How to make biscotti cookies

Almonds pour boiling water, leave for 5-10 minutes. After draining the liquid, remove the steamed skin (if the nuts are difficult to clean, pour boiling water again).
Peeled almonds are chopped with a knife or crushed in a blender bowl, but not to crumbs.
Mix one whole egg and one egg yolk with salt, regular and vanilla sugar. Beat lightly (until light foam). Set aside the remaining protein.
Add most of the flour (about 100 g), pre-mixed with baking powder. We stir the mass. Then gradually add flour until a dense, but plastic and slightly sticky dough is obtained.
We introduce fragments of almonds, raisins and cranberries, or other nuts and dried fruits. Knead the dough again, evenly distributing the additives inside the mass.
Divide the dough in half. We roll each part into a thin “sausage” about 20 cm long. We spread the blanks on a baking sheet covered with parchment paper. Lightly lubricate the surface of the bars with the deferred protein (not all the protein will go away).
We send the blanks to a preheated oven. Bake at 180 degrees for 25 minutes.
After a while, remove the baking sheet. Let the pastry cool for 5-10 minutes, and then with a sharp knife cut into slices, slightly diagonally. The thickness of the pieces is 1-1.5 cm.
In rows, lay out almost finished cookies back on a baking sheet (cut on paper). Dry in the oven for another 10-15 minutes, maintaining the temperature at around 180 degrees. Finished products are completely cooled.
Traditionally, biscotti is served with dessert wine - a slice of biscuit is dipped into the drink, soaked and only then eaten. But tea, coffee or milk is no worse for this purpose. Store cookies in a bag or tightly sealed container. The shelf life of this baking reaches 3-4 weeks.

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

Today I propose to bake Italian biscotti cookies with Tatyana, she provided us with a classic recipe with a photo immediately after cooking. This time the cookies will be very tasty, not only because they are homemade, but also because Tatyana suggests making lemon biscotti with almonds. Wouldn't you love this combination? In any case, you need to try. But first, I suggest you listen to the author of the recipe.

A lesson in a culinary school. Cooking almond biscotti

I was terribly glad when, as part of the Zimin School of Food program, I was offered to cook biscotti. I love them very much and often buy (bought) in stores or cafes. And now I can do it myself. The recipe is so simple and so reliable that it’s even nice.

If you haven't met them, I'll tell you. Biscotti are dry and pleasantly sweet crackers, most often with whole almonds, but sometimes with other flavors, originally from Italy. Their history goes back 2000 years, maybe more, who knows. Once upon a time, their main task was not to deteriorate as long as possible. These are the same crackers that soldiers and sailors took with them on campaigns. Original biscotti without yeast and oil, dried twice, can be stored forever. If you accidentally unearth such a cracker somewhere where the foot of the Roman legionnaires has set foot, you can safely eat it, as they say.

Of course, the public has slightly different requirements for modern biscotti: we want them to be a little softer and tastier, even if this will negatively affect their possible shelf life. Moreover, they are so glorious that they simply do not have time to be stored for a long time, four days is their ceiling. Or you need to increase the proportions. However, if you suddenly have them lying around, know that even in the modern version they can be stored for months, and no decay will touch them.

The character of biscotti is determined by their meaning: these cookies are always baked in the shape of a loaf, then cut into pieces of a typical oblong shape and baked again. So the crackers are thoroughly dried and prepared for long storage. By the way, in translation from Latin, their name sounds like this, “twice-baked”.

Feel free to eat them by soaking them in tea or coffee or any other drink. Italians, for example, usually soak them in dessert wine. It's also a delicious tradition.

Ingredients

wheat flour - 220 g
rice flour - 30 g (can be replaced with wheat; rice flour makes biscotti a little more tender)
whole almonds - 100 g
brown sugar - 100 g (can be replaced with white)
eggs - 4 pcs.
lemon peel - 1 pc.
baking powder - 1.5 tsp
salt - 1 pinch

How to make biscotti cookies. Classic recipe with photo

We will prepare all the ingredients so that later we do not rush around the kitchen senselessly.
I mix two flours with baking powder. These are powder ingredients.
I was taught to peel almonds. In principle, you don’t have to peel it, there is such a tradition, just keep in mind that the skin will give a rougher structure to the finished cracker, and make your decision.
If you decide to peel, then blanch the almonds in boiling water for 4 minutes.
Then recline in a colander and throw in ice water (i.e. water with ice).
When it has cooled, put it back in a colander and clean it mechanically with your hands.
Nuts fly out of the skins without the slightest physical effort.
Then I roast the peeled almonds over medium heat in a dry frying pan. This dries it out and gives it a new pleasant aroma. Warning: Almonds burn quickly, so keep your eyes on the pan and stir constantly. The whole procedure will take 5-7 minutes.
I peel the zest from the lemon. She will be responsible for the lemon flavor, but it will not give acid. Pure water flavoring for our Italian biscotti cookies.
The preparatory phase is over. I knead the biscotti dough. Beat the whites and yolks separately, grind the yolks with sugar, and beat the whites into a fluffy foam with salt. Together they won't foam and the dough will be hard and flat, so this separation is necessary.
Here is the foam of proteins with salt.
Here are the yolks with sugar. I thought about it and got a little overwhelmed. This is not critical, but such zeal is completely unnecessary. It is enough just to dissolve the sugar in the yolks.
I add the foam from the proteins to the yolks and carefully, so as not to damage, mix with a spatula from the bottom up.
I add zest and flour (flour - gradually).
I add almonds. Lemon biscotti dough is soft and sticky. Not cool at all.
I wet my hands with water so that the dough does not stick to them.
I spread it on baking paper on a baking sheet with such bars the size of a palm. From this proportion, 4 bars are obtained.
I bake biscotti in a preheated oven at 180 degrees for 25 minutes.
I get it. I let them cool until I can easily hold them with my hands and not get burned. I cut each sausage into characteristic slices.
I spread them again on the same paper and dry them in a slightly cooled oven at 150 degrees for another 15 minutes. That's drying.
Here they are, sweethearts.
See how nice the almonds look when cut. Now they can be taken on a hike in a canvas bag. Soak, drizzle with honey or chocolate, or just nibble.

Bon appetit!

Whatever ingredients are used for dry Italian cookies, the classic biscotti recipe remains the same. The secret lies in double baking, which makes the dessert light and crispy. It is prepared in the same way as ordinary 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 biscotti crackers, Italians do not gnaw, but dip them in wine, coffee or tea. Cookies soak 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 make tiramisu dessert.

For the first time, biscotti is mentioned in documents dating back to the 13th century. Later sources say that Christopher Columbus willingly took it on voyages, since this pastry is very satisfying 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 a knife;
eggs - 2 pcs.;
almonds - 1 cup;
butter - 50 g;
Amaretto liqueur - 1 tbsp. l.

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

You need to knead it until it becomes plastic. After that, add the almonds to the bowl. Knead the dough again. Almonds will be much tastier if they are slightly dried in the oven. They are placed in the dough either whole or pre-cut in half.

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

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

Put the baguette 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 desirable to put it on the grill. Then cut with a sharp knife into slices 1-1.5 cm thick and put them on a sheet covered with parchment.

Send the baking sheet to the oven for another 20-30 minutes, but already at a temperature of 150 ° C. Turn the slices over after 10 minutes to dry evenly. When they are browned, cool on a wire rack. Before serving, biscotti can be poured with melted chocolate or condensed milk.

Classic fillers: honey, nuts and chocolate

Honey gives a special flavor to any pastry, so many pastry chefs 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 chip 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 a knife;
peeled hazelnuts - 2/3 cup;
chocolate chip - 2/3 cup

Beat eggs with sugar for 5 minutes. Then pour them into a bowl with sifted flour, which before that should be mixed with soda and salt. Knead the dough, then pour the chocolate chips and hazelnuts into it. Gently knead for another 2-3 minutes so that the fillings are evenly distributed over the dough.

However, you don’t need to get too carried away, as the chocolate chips will begin to melt from the heat of your hands. Divide the dough into 2 parts, form small loaves 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 molds, which are previously oiled and lined with baking paper. When a crust appears on the products, the molds must be removed from the oven and cooled.

Then remove the loaves from the molds, wrap in foil and let rest for several hours. After that, cut and dry in the oven for 20-25 minutes, not forgetting to turn over.

Cookies with fruit fillings

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

This cookie can be made from a relatively small number of ingredients:

flour - 1 cup;
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 eggs beaten with sugar. Knead the dough, gradually adding dried fruits and almonds. Shape it into 2 loaves and place in an oven preheated to 150 ° C for 30-40 minutes.

It is necessary to ensure that the bread remains golden cream, and not baked to brown.

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

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

Add to them 1 egg and 1 tbsp. l. Sahara. Mix the mass, beat lightly with a whisk or mixer. Pour the 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 you need to moisten your hands with water to form the loaf.

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 pastries should be not only tasty, but also beautiful, so you will have to tinker with them a little longer. Cool the finished products, cut and bake again. Chocolate chip cookies go well not only with wine and coffee, but also with ice cream. If you do not like a dessert that is too dark, dark chocolate in the recipe can be replaced 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 (preferably olive oil) - 1 tbsp. l.;
light rum - 1 tbsp. l.;
orange peel - 2 tbsp. l.;
orange extract - 2-3 drops;
salt is on the tip of a knife.

In addition, you will need 1 egg and 2 tbsp. l. melted butter to brush the 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 out of it, wrap 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 allow the cookies to cool slightly (but no more than 5 minutes). Then grease the still warm slices with melted butter and place in the oven for 5-6 minutes. After that, cool the delicacy on the wire rack. From above, you can draw patterns with melted white and dark chocolate, sprinkle with crushed nuts.

These Italian cookies are very easy to prepare at home, use raisins, dried apricots, prunes and nuts in cooking - the delicacy will come out famous!

To bake this Italian delicacy, you will not need exotic products, because it is not in vain that they say that everything ingenious is simple. For your convenience, the recipe is step by step and with a photo.

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

Almonds - 150 gr.
Chicken eggs - 4 pcs.
Wheat flour - 400 gr.
Cold boiled water - 1 tbsp.
Sugar - 1 cup (250 gr.)
Dried cranberries - 50 gr.
Vanillin (vanilla sugar) - 1 sachet.
Baking powder - 1 tsp
Salt - 1 tsp

To make it tastier, I strongly advise you to carefully sift the flour. I prefer to take iodized or edible sea salt, as it contains more nutrients than regular salt.

As for the baking powder, it is quite simple to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this must be mixed properly, as a result, a mixture will be obtained that will last for a long time.

Eggs are very easy to check for freshness, place in a glass of water. A good, fresh egg will go to the bottom, and a rotten one will hang out in the middle or even float up due to the hydrogen sulfide accumulated under the shell, the same gas that gives a characteristic unpleasant odor.

We separate a third of the nuts (50 gr.) And peel them from the skin, placing them in a saucer with boiling water for 10-15 minutes, which then drain.

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

Now we need to dry the nuts, for 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 fire, cool the nuts and grind them with a knife or in any other convenient way (for example, in a mortar) into large pieces.

While the almonds are drying, you can do the dough. For him, you need to take 1 egg, dress the protein from the yolk and add the remaining 3 eggs to the yolk, it is better to take this particular type of egg. Leave the protein, as we will lubricate our biscotti with it. Add vanillin and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

The next step is to mix the sifted flour, salt, sugar and baking powder in a separate bowl.

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

We knead with our hands, gradually add chopped nuts - both dried and ordinary.

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

Divide the dough into 3 equal ones.

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

Cut diagonally into pieces about 1 * 1 cm.

Place back in the oven for 10-15 minutes until golden brown and dry.

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, such as poppy, sesame, linseed or sunflower.

Recipe 2: Italian Biscotti with Chocolate and Cinnamon

The name of the popular Italian biscuit is translated as "twice-baked". This is because the biscuit is first baked in the shape of a log, and then cut into cookie pieces, which are dried in the oven.

Eggs - 1 pc.
Fine granulated sugar - 70 g
Flour - 120 g
Vanilla sugar - 1 sachet
Baking powder - 0.5 tsp
Ground cinnamon - 1 teaspoon
Almonds - 50 g
Pine nuts - 50 g
Bitter chocolate - 50 g

Preheat the oven to 170 C. Line a baking sheet with baking paper and grease with vegetable oil.

Cut the chocolate into small pieces and set aside.
To peel the almonds, pour boiling water over them, let stand for five minutes, drain the water. Then pour boiling water again, wait five minutes, drain the water. After this procedure, the skin is easily removed, you just need to lightly press on the nuts with two fingers.

Dry the almonds with paper towels and lightly fry in a frying pan without oil until golden brown. Stir all the time. Then cut into slices and set aside.

Whisk egg, sugar and vanilla sugar very well. Until the appearance of white foam.

In a separate bowl, sift flour, cinnamon and baking powder.

Sift flour with cinnamon and baking powder again, but into the egg mixture. Mix everything gently and thoroughly with a spatula. The dough is dense, but quite fluffy.

Stir in nuts and chopped chocolate.

Turn the dough over onto a floured surface. Form two sausages, 3-4 cm in diameter. Place on the prepared baking sheet. Bake 25-30 minutes until golden brown. I bake in the top-bottom mode, without blowing.

Remove the tray from the oven and let cool for five minutes. We do not turn off the oven. Transfer the "sausages" to a cutting board and cut diagonally into pieces 1-1.5 cm thick.

Transfer these pieces back to the baking sheet and bake for 6 minutes in the oven. Then turn them over and bake for another 6 minutes.
Remove the tray from the oven and let cool for 5 minutes. After that, put the biscotti on a wire rack or wooden board and leave to cool completely.

Store crackers in an airtight container or jar with a screw-top lid. 2 weeks are kept exactly.

Recipe 3, step by step: chocolate biscotti with nuts

Cookies are crispy, vaguely similar to crackers familiar to us. They are served with coffee, tea and even wine. They are great for a light snack or breakfast.

190g flour
150g sugar
60g butter at room temperature
40g cocoa
2 eggs
100g nuts (I have cashews)
1 tsp baking powder
A pinch of salt

From this amount of ingredients, 12-13 fairly large cookies are obtained. You can take any nuts. I like it best with cashews or hazelnuts. They are prepared quickly - together with baking it will take no more than an hour.

Coarsely chop the nuts.

Beat butter with sugar.

Add eggs one at a time, beating thoroughly each time.

Add cocoa, baking powder and a pinch of salt. Mix with a mixer until smooth.

Add 100 g of flour to the chocolate mass, mix with a spoon and add the remaining 90 g.

The dough will be very thick.

Add nuts, mix.

Place the dough on a baking sheet lined with parchment paper or a mat.

We form a rectangle about 12 cm wide and 2 cm high and put in an oven preheated to 180C for 25-30 minutes. A toothpick should come out dry from the finished cake.

Lay the crust out on a rack. Let it cool down to a temperature comfortable for the hands.

Cut it with a bread knife into thin slices 1 cm thick.

Put everything back on the baking sheet and dry for another 8-10 minutes.

That's all! Cookies are ready! Store it in a closed container (just be sure to cool completely before putting it away).

These chocolate hazelnut cookies are very good with milk! Although, of course, you can crunch them with a cup of aromatic coffee or tea. Bon appetit!

Recipe 4: White Chocolate Almond Biscotti

This recipe contains raisins and almonds. If desired, you can replace the almonds with peanuts or walnuts, as well as add any dried fruits and lemon zest. White chocolate, which is covered with biscotti, can be replaced with milk, nutella or peanut butter.

150 g almonds (walnuts);
2 eggs;
150 g of sugar;
150 g butter;
300 g flour;
1 teaspoon of baking powder for dough;
a pinch of salt;
100 g raisins;
100 g white chocolate.

Sift flour into a bowl with baking powder, add a pinch of salt. Cut the cold butter into cubes, then put it in the bowl of a food processor, add sugar and grind everything into crumbs.

Add the eggs to the butter while continuing to beat. Then add flour little by little. Add chopped nuts and raisins. Knead the resulting dough well on a floured surface, wrap in cling film and refrigerate for half an hour.

Preheat the oven to 180 gr.S. Line a baking sheet with baking paper. Take the dough out of the refrigerator, knead it again, and shape it into a flat loaf. Transfer the dough to a baking sheet, send in the oven for 15 minutes.

Take the tray out of the oven. Cut the loaf into pieces 1-2 cm thick. Spread the resulting cookies on a baking sheet with the cut side up and send it back to the oven, bake for another 10-15 minutes.

Cool the finished cookies a little, pour with melted white chocolate or brush with peanut butter. If desired, you can decorate the delicacy by sprinkling nuts or raisins on top. Bon appetit!

Recipe 5: biscotti with dried apricots and prunes (step by step)

In this recipe, prunes, dried apricots and walnuts are used as flavoring additives. However, depending on the taste and the availability of food in the refrigerator, you can use other ingredients. For example, almonds, cashews, hazelnuts, peanuts, raisins, cinnamon, anise, pistachios, seeds, orange peel, fruits, dried fruits, chocolate pieces, liquor, extracts, etc.

Flour - 280 g
Sugar - 100 g
Eggs - 3 pcs.
Baking powder - 1 tsp
Prunes - 50 g
Dried apricots - 50 g
Walnuts - 50 g
Salt - a pinch

First of all, we will wash and fill the dried apricots with prunes with warm water. Let the dried fruit sit for 10 minutes to soften. Dry well with paper towels and cut into pieces.

Walnuts are also detailed in slices. If they are raw, then pre-pierce them in a clean and dry frying pan.

Take two bowls, beat two whole eggs and one protein into a large bowl, and put one yolk into a small bowl. We will grease crackers with them.

Pour sugar into a bowl with eggs and beat with a mixer until it doubles in volume.

Add a pinch of salt to the airy egg mass and pour the flour, which we sift through a fine sieve.

Let's knead the dough.

Add prepared nuts and dried fruits to it.

Knead the dough again.

The consistency of the dough will be sticky, so we will form it into a long sausage with wet hands. Place the candy bar on a parchment-lined baking sheet.

Mix the yolk with a fork and grease the dough roll with a silicone brush.

We heat the oven to 180 degrees and send the biscotti to bake.

After 20 minutes, the roll will be covered with a golden crust, so we will remove it from the brazier.

Cut the slightly cooled bar with a sharp knife into slices about 1-1.5 cm thick.

Put them on a baking sheet and send them to the oven.

Reduce the heat to 150 degrees and dry the crackers for 15-20 minutes, depending on the thickness of the product and the desired consistency. If you want to get soft biscotti - bake for 15 minutes, completely dry and crispy - increase the re-baking time to 25 minutes.

In this recipe, I dried the crackers for 25 minutes. They turn out crumbly with a pleasant sweetish taste. At the same time, even after complete drying, they do not become too hard.

Because in essence biscotti are hard crackers. Therefore, they are always served with drinks in which they are dipped before drinking. Italian croutons are served with fresh coffee, sweet wine or freshly squeezed orange juice.

Recipe 6: Biscotti Cookies with Pineapple and Dried Fruits

we offer you a new recipe for simple and quick sweet bread, which has a juicy and rather dense dough, as rich as possible with nuts and dried fruits. It goes well with a morning cup of tea or coffee. From it you can make fragrant biscotti (cookies that are re-baked from cooked bread), which can be beautifully packaged and presented to friends.

prunes 63 gr.
figs 75 gr.
dates 30 gr.
raisins 100 gr.
dried apricots 55 gr.
hazelnut 20 gr.
almonds 20 gr.
walnuts 30 gr.
pistachios 20 gr.
canned pineapple 250 gr.
wheat flour 185 gr.
ground cinnamon 3 gr.
baking powder dough 10 gr.
pineapple juice 110 gr.

Chop nuts, cut dried fruits and pineapples into medium cubes and put in one bowl. Separately mix all dry ingredients: flour with baking powder and cinnamon.

Add flour to nuts and dried fruits and mix well. It is more convenient to do this in disposable gloves. Then pour in pineapple juice and knead the dough, it should be homogeneous. If it is poorly formed for you, you can add another 5 gr. juice and stir again.

Turn on the oven to warm up to 170 degrees. Line a baking sheet with parchment paper. Transfer the dough to a baking sheet, form a loaf and send to the oven. Bake until tender, about 30-40 minutes, depending on the thickness of the bread. Readiness to check with a wooden skewer, it should come out of the middle of the bread dry.

Freshly baked bread can be cut and served immediately. To taste, it will be a soft cake, as rich as possible with nuts and dried fruits. And you can make biscotti from it: cut the bread into slices 1 cm wide.

Arrange them back on a baking sheet and dry them in the oven at 170 degrees for 10 minutes on each side. If you cut the biscotti thicker, it will take longer to dry. Proper biscotti should be fairly firm and crispy.

Recipe 7: Biscotti with Orange Peel (Step by Step Photos)

Wheat flour - 1.5 stack.
Baking powder - 1 tsp
Orange peel (one)
Salt (a pinch)
Chicken egg - 3 pcs
Vanillin - 1 tsp
Sugar - 2/3 stack.

Preheat oven to 180*C. Line a baking sheet with parchment. Sift flour, baking powder, sugar and salt. Add zest.

Beat the eggs lightly with a whisk, add vanilla and pour the whole mass over the flour. Mix well, knead a little with your hands. Add nuts, dried fruits to taste.

Put the dough on a baking sheet and, moistening your hands with water, give the dough a semicircular, slightly flattened shape. Bake 30 min.

Remove from oven, let cool slightly, cut into thin strips with a sharp knife. Arrange them on a baking sheet and send them to the oven for another 10 minutes, until they are dry and crispy.

Recipe 8: Biscotti from Yulia Vysotskaya from cornmeal

The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations.

A glass with a small mountain of wheat flour.
Cornmeal-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.
Vanilla sachet.
A sachet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almonds, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

These biscotti cookies are filled with nuts and other hearty ingredients and cook in almost the same time as the previous baking variation. The scheme of actions is as follows, we follow it step by step:

We put all the listed dried fruits and nuts in a bowl and pour boiling water to soften. The mixture is softened, cut it all into small pieces. Grind the nuts with a blender.

Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.

Break chicken eggs into a bowl and pour vanilla and cinnamon, mix. Pour the egg slurry with seasonings into flour and knead the dough, the dough should turn out to be elastic.

Pour crushed nuts and dried fruits to the dough, knead everything.

Sprinkle the table with a small amount of flour and pour out the dough, knead well, and then divide it into 2 identical lumps and form dough sausages 25 cm long from the lumps.

We roll out a sheet of parchment on a baking sheet and lay out the “sausages”. We heat the oven at a temperature of 180 degrees. We bake future biscotti for 25 minutes. The time has elapsed, take out the baking sheet and cool the pastry for 10 minutes.

We cut each sausage into neat cookies, cut obliquely, so the pastries will be more beautiful. Re-send the pastries to bake for 10 minutes, 10 minutes left, turn the cookies over and bake the unbaked side for 10 minutes.