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Basic Biscotti

This crisp Italian treat is delicious dunked in coffee or a dessert wine.




Preheat oven to 350 deg.

Whisk flour, baking soda, and baking powder together in medium bowl.
Cream together oil and sugar in large bowl until smooth. This traps in air bubbles to help biscotti rise.
Mix in egg and beat until creamy. Mix in vanilla extract, salt, and buttermilk.
Mix dry stuff with wet stuff, a little at a time, then mix in almonds. Chill dough for 10 minutes to relax the gluten.
Put in greased pan (or spray with cooking oil). The dough should be about 1/2 inch thick   -OR-
Roll out dough into two separate loafs 3 inches wide and 1/2 inch high and place on greased cookie sheet.

Sprinkle top with 2 tablespoons almonds.
The dough will rise to an inch after cooking.

Bake at 350, uncovered, until top is pale gold, about 30 minutes (rotate pan after 15 minutes to compensate for oven variations). Let cool for 10 minutes on a wire rack then remove biscotti from pan.
Cut biscotti width-wise using long serrated bread knife. Put pieces on baking pan (bottom side down) making sure they do not touch each other and bake for 10 minutes.

 Let cool several hours on wire rack so they are very crisp.
Store in tightly covered container at room temperature up to 1 month.

Doug's Notes

I tried various mixtures of wheat/white flour using wheat but they did not taste very good.
I like to cut biscotti to form 3 inch long x 3/4 inch wide pieces.
When baking a second time you can cook the biscotti 5 minutes on each side.
Craisins are good instead of almonds, or bottom dipped in chocolate or nothing!
The buttermilk's acid helps leaven the dough.

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