Biscotti – twice-baked cookies
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Colorful sprinkles decorate these cookies like confetti. A perfect New Year's treat! Italian biscotti cookies are baked twice. The first time, you bake two small loaves of dough. Then, the loaves are cut into slices, which are baked in the oven until done. The cookies are pleasantly crispy, with a subtle vanilla aroma. Large flakes of sea salt sprinkled on top perfectly complement their sweetness, giving the biscotti a more complex flavor. Their texture makes them perfect with a cup of tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups premium flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 cup unrefined coconut oil, melted
- 1 cup of sugar
- 3 large eggs
- 1 tbsp artificial vanilla extract
- 0.5 cups of multi-colored sprinkles
- Salt flakes, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a separate large bowl, beat together the coconut oil and sugar. Beat the eggs into the coconut oil mixture, one at a time, then add the vanilla. Fold the flour mixture into the wet mixture, kneading until a dough forms, then fold in the sprinkles.
- Line a baking sheet with parchment paper, divide the dough into two pieces, and shape each piece into a long rectangle about 10 cm wide. Leave plenty of space between the rectangles on the baking sheet, as they will spread slightly during baking. Sprinkle the tops with a few pinches of sea salt and bake until the cookies are just starting to darken around the edges, about 25 minutes.
- Remove from the oven and reduce the temperature to 120°C (250°F). Using a serrated knife, cut the rectangles into 2.5 cm (1-inch) pieces and place them cut-side down on a lined baking sheet. Bake until crisp, another 20 minutes. Transfer the biscotti to a wire rack to cool completely, about 1 hour.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
Categories:
recipe / Winter dishes / Festive dishes / New Year / Christmas / Desserts / Cookie / Italian cuisine
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