Biscotti

Name: Biscotti
Yield: Yield: about 120 cookies, approximately 4 inches × 1 inch (10 × 2.5 cm) each
Cuisine: Italy
Ingredients: 1 pound 4 ounces (570 g) bread flour; 4 teaspoons (16 g) baking powder; 12 ounces (340 g) granulated sugar; 6 ounces (170 g) white bread crumbs; 8 ounces (225 g) whole almonds, skin on; 8 ounces (225 g) whole hazelnuts, skin on; ¼ cup (60 ml) orange juice; 1 teaspoon (5 ml) orange flower water; 1 teaspoon (5 ml) vanilla extract; 5 eggs; Egg wash; Crystal sugar; Melted dark coating chocolate or tempered bittersweet chocolate; Melted dark coating chocolate or tempered bittersweet chocolate

Preparation info

Yield: about
120
cookies, approximately 4 inches × 1 inch each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This Italian specialty is part of an international group of cookies and crackers that are baked twice: the French biscotte, the German zwieback, and the Swedish skorpor, which are known in America as rusks. Some of these are unsweetened or, in the case of biscotti, sweetened and flavored with nuts. If you like the flavor of anise, substitute 1 ounce (

Ingredients

Europe
Italy
Cookies
Vegetarian

Ingredients

Method