Intermediate
Almond Biscotti are popular Italian cookies that have been enjoyed for centuries. It is a twice-baked cookie that is hard and dry, making it perfect for dunking in coffee or tea.
Before I worked in a bakery many years ago, I'd only had store-bought, very hard biscotti. The baker had an amazing recipe for almond biscotti, which I instantly fell in love with because they were the perfect balance of crunchy and soft. The mellow almond flavor and only slight sweetness were perfect.
Biscotti is a type of cookie popular in Italy and other parts of Europe. It is typically made with flour, sugar, eggs, and butter and is often flavored with nuts, chocolate chips, or dried fruit. Biscotti is a versatile cookie that can be enjoyed in a variety of ways. It can be eaten on its own, dunked in coffee or tea, or used as a topping for ice cream or yogurt.
The history of biscotti can be traced back to ancient Rome, where it was first made as a way to preserve bread. The word "biscotti" is Italian for "twice-baked," which refers to the process of baking the dough twice. The first baking creates a soft dough, which is then sliced and baked a second time until it is hard and dry. This process helps to extend the shelf life of the cookie and makes it perfect for dunking in coffee or tea.
This is my version of the recipe I fell in love with. I hope you enjoy it as well.
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