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Crunchy Italian Biscotti

Posted by: Gina  :  Category: Dessert Recipes, Italian Baking

This recipe makes approximately 24 cookies.


1 3/4 cup  (425 ml)
2 tsp  (10 ml)
3/4 cup (175 ml)
3/4 cup (175 ml)
1/3 cup (75 ml)
2 tsp (10 ml)
1/2 tsp (2 ml)
1 1/2 tsp (7 ml)
baking powder
whole unblanched almond
melted butter
almond extract
grated orange rind
egg white lightly beaten

Crunchy Biscotti Directions:

  1. In large bowl combine flour and baking powder.
  2. Stir in Almonds.
  3. Whisk eggs, sugar, butter, vanilla, almond extract and orange rind.
  4. Stir into flour mixture until soft, sticky dough forms.
  5. Transfer dough to lightly floured surface, form into smooth ball, divide in half, roll each into 12 inch long log. Place on ungreased baking sheet.
  6. brush tops with egg whites.
  7. bake in 350 F oven for 20 minutes. Remove and cool for 5 minutes on rack. Cut diagonally into 3/4 inch thick slices, stand cookies upright on baking sheet.
  8. bake sliced cookies for an additional 15-20 minutes or until golden brown.
  9. cool on rack … mangia!!

Biscotti in Italian means cookie and also means twice baked.

One Response to “Crunchy Italian Biscotti”

  1. Traditional Italian Desserts  |  Food Diplomacy Says:

    […] Biscotti Recipes – Crunchy […]

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