Beringer Biscotti
Beringer Biscotti
Biscotti — the crispy, nutty Italian cookie that goes perfectly with a big cup of coffee — can seem intimidating to make. But that distinctive taste and texture doesn’t come from any big culinary secret: You just have to bake it twice.This recipe is courtesy of Valerie Bertinelli’s Holiday Cookie Swap and Beringer Main & Vine wines.
Servings
36
Ingredients
- 2 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon freshly ground black pepper
- 1 pinch of kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs, at room temperature
- 2 teaspoon grated orange zest
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cup chopped almonds, lightly toasted
Directions
- In a medium bowl, sift together flour, baking soda, and baking powder.
- Stir in the pepper and salt. Set dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light.
- Add the sugar and beat until light and fluffy, about 7 minutes.
- Reduce the speed to low and add the eggs one at a time, beating well after each addition.
- Add the orange zest, vanilla extract, and almond extract.
- Fold the flour mixture into wet ingredients, and then fold in the toasted almonds.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or non-stick silicone liners.
- Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1-inch thick.
- Bake until the logs are baked through and lightly browned, about 35 minutes.
- Leave the oven on.
- On the baking sheets, let the logs cool for about 10 minutes, then transfer them carefully to racks to cool 10 minutes more.
- Using a serrated knife, slice each log on the diagonal into ¾-inch-thick slices.
- Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15–20 minutes more.