How do I prevent my biscotti from turning out too hard?

To avoid overly hard biscotti, follow the recommended baking times in the recipe. Also, don't overbake them during the second bake. If they still turn out too hard, dip them in coffee or tea to soften them slightly before eating.

Can I make biscotti gluten-free?

Yes, you can make gluten-free biscotti using a gluten-free flour blend instead of regular all-purpose flour. Ensure that all your other ingredients are also gluten-free.

Where do biscotti come from?

Biscotti, often called "cantucci" in Italy, originated in Tuscany, Italy. These twice-baked cookies were initially created in the Middle Ages and were favored by travelers due to their long shelf life. Biscotti means "twice-cooked" in Italian, referring to their unique baking process.

What does biscotti mean in Italian?

The name biscotti means twice (bis) cooked (cotti); the word "biscotti" is a generic term for cookies in Italian. This is a simple cookie dough anyone can make! These cookies define the essence of Italian baking, where simplicity and quality ingredients reign supreme.

Italian Lemon Biscotti Recipe with White Glaze

Name: Best Lemon Biscotti Recipe (Italian)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 1/4 cups (280g) all-purpose flour; 1 cup (200g) granulated sugar; 1 teaspoon (4.8 gr) baking powder; 1/4 teaspoon (1.4 gr) salt; Zest of 2 lemons; 2 large eggs, at room temperature; 2 tablespoons (30 ml) fresh lemon juice; 1/2 teaspoon pure vanilla extract or almond extract; 1/2 cup (115g) softened unsalted butter; 1 cup (120g) powdered sugar; 2-3 tablespoons fresh lemon juice

Ingredients

Units Scale

For the Biscotti:

2 1/4 cups (280g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon (4.8 gr) baking powder
1/4 teaspoon (1.4 gr) salt
Zest of 2 lemons
2 large eggs, at room temperature
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon pure vanilla extract or almond extract
1/2 cup (115g) softened unsalted butter

For the Glaze:

1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice

Equipment:

Baking Sheet

Sharp Serrated Knife

Cutting Board

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy (3 minutes).

3. Add Eggs and Flavorings: Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and pure vanilla extract.

4. Combine Wet and Dry Ingredients: with a mesh strainer, sift in the flour, baking powder, and salt over the bowl of the wet ingredient mixture. Mix gently with a rubber spatula until a soft dough forms. It will be slightly sticky.

5. Shape the Dough: Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches (30cm) long and 2 inches (5cm) wide. Place the logs on the lined baking tray, leaving space between them.

6. First Bake: Bake the biscotti logs in the preheated oven for about 25-30 minutes, or until they are lightly golden and firm to the touch.

7. Cool: Remove the baked logs from the oven and let them cool on the baking sheet for about 10-15 minutes.

8. Slice the Biscotti: Using a sharp knife, slice the logs into biscotti cookies, about 1/2 inch (1.3cm) thick. You can slice them on a slight diagonal for a traditional look.

9. Second Bake: Reduce the oven temperature to 325 degrees F. Arrange the sliced biscotti cut-side on the baking sheet. Return them to the oven and bake for 10-15 minutes or until golden brown and crisp. You can flip them halfway through the baking time for even browning.

10. Prepare the Glaze: in a small bowl, whisk together the powdered sugar and fresh lemon juice.

11. Glaze the Biscotti: Once the biscotti are cooled, drizzle the glaze over each biscotti cookie. You can use a spoon or a pastry bag for precision.

12. Allow to Set: Let the glaze set for 15 -20 minutes.

13. Serve: Serve them with a cup of coffee or herbal tea for a delightful treat. Enjoy!

Notes

STORING

Cool Completely: Allow the baked biscotti to cool completely on a wire rack.

Store in an Airtight Container: Place the cooled biscotti in an airtight container with a secure lid. This helps to keep moisture out and maintain their crispness.

Layer with Parchment or Wax Paper: If you stack the biscotti in the container, separate the layers with parchment paper or wax paper to prevent them from sticking together or becoming soggy.

Store in a Cool, Dry Place: Keep the airtight container in a cool, dry place, away from direct sunlight. A pantry or cupboard is ideal.

Avoid Refrigeration: Refrigeration can introduce moisture to the biscotti, making them lose their crisp texture. It’s best to store them at room temperature.

Freezer Storage: To extend the shelf life, you can freeze biscotti. Please place them in an airtight container or zip-top freezer bag, separating layers with parchment paper. They can be stored in the freezer for 2-3 months. Thaw at room temperature before serving.

Author: Elena Davis
Prep Time: 20 min
Cook Time: 45 minutes
Category: Sweet
Method: Italian
Cuisine: Italian