Biscotti
Crisp biscotti with almonds and mild lemon flavor are cookies that work perfectly with coffee and dessert tables. This recipe for biscotti is baked first as log…
Ingredienser
Instructions
Heat the oven to 175 degrees top and bottom heat and line a baking tray with parchment paper.
Whisk eggs and sugar until light and airy.
Add melted butter and mix well.
Mix flour, baking powder, vanilla sugar, grated lemon zest and flaked salt in a separate bowl.
Stir the dry ingredients into the egg mixture to make a firm dough.
Fold in chopped almonds.
Divide the dough in two and shape two long logs directly on the baking tray.
Press the logs lightly flat, about 3 to 4 cm high.
Bake in the middle of the oven for about 25 minutes, until lightly golden and firm.
Remove the tray and let the logs cool for 10 minutes.
Cut the logs into diagonal slices, about 1.5 cm thick.
Place the slices flat back on the baking tray.
Bake for another 10 to 12 minutes, turning the cookies halfway through.
Cool the biscotti completely on a wire rack before storing.
Nutrition per serving
Energi ca. 4351 kcal
Protein 96.8 g
Fett 177.1 g
Karbohydrater 604.1 g
Fiber 31.2 g
Sukker 269.8 g
Salt 12.9 g
Tips & tricks
Let the logs cool slightly before slicing. If they are too hot, they can crumble, but if fully cold, they can be harder to cut neatly.
Did you know?
Biscotti essentially means twice baked, and it is the second bake that gives the dry and crisp texture. Almonds add classic texture, while lemon zest makes the flavor lighter and fresher. Because they are dry, biscotti keep better than many soft cookies.
