Beat eggs and sugar until very fluffy and pale yellow. This is a step you don't want to skip. It will make the biscotti tender, fluffy, and the perfect consistency for baking again. If you are planning ahead for the holidays, save this recipe! These Italian biscotti are really easy to make, you should consider adding them to your Christmas cookietray! Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide dough in half. Treats With Love & Tradition - Your favorite Italian biscotti make the perfect treat for all your special occasions. Create your own delectable biscotti treat basket and share the love of Italian traditions with your friends and family. Feel free to customize the biscotti by adding in other ingredients such as chocolate chips, dried fruits, or different types of nuts.

So for this recipe, I tested and retested multiple times with different flours, quantities of butter or oil. You'll love that this cantucci recipe makes a cookie that is firm and crunchy but not too hard but won't fall apart when you dunk! For a more intense almond flavor, you can substitute almond flour for a portion of the all-purpose flour. To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and use vegan butter. Now, reduce the oven heat to 275 degrees F. Arrange the slices flat on your large baking sheet lined with parchment paper. Bake for 30 to 35 minutes, making sure to turn the biscotti over part-way through so that both sides crisp up.

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Yes, you can use olive oil instead of butter to make biscotti. When substituting olive oil for butter in a biscotti recipe, it is important to use a light or mild olive oil and reduce the amount of sugar since olive oil has a stronger flavor than butter. Additionally, using extra-virgin olive oil may result in a bitter taste. Expert Tips for Almond Biscotti: Mom's biscotti recipe:This is the number 1 reason why you'll love these biscotti! This is my mom's recipe. I'll explain a little more further on. But just know, this is a keeper recipe.

Today in Italy, most cantucci contain a portion of butter except for those not baked the second time. In a large bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes). Add the sugar gradually and whisk for another minute or so. Like chewy pieces of Turkish delight, or decadent chocolate covered dates, biscotti makes a perfect addition to holiday dessert trays. How do I keep them crunchy? It helps to dust your hands with a bit of flour. Begin to form the chilled dough into a 12-inch long log. It does not need to be perfect, the dough will spread a bit when it bakes.Next, I grab half of the dough from the mixer and place it on the parchment lined baking sheet. I use two baking sheets to bake two logs, as the dough expands when baking. Add the butter and extracts. Whisk for another minute. Incorporate the flour mixture. If adding mix-ins add them and combine. Mix until combined.