Biscotti are a classic Italian treat, loved for their crunchy texture and delightful flavor. Traditionally enjoyed with a cup of coffee or tea, these twice-baked cookies are perfect for dipping. This easy and quick recipe combines the nutty taste of almonds with the sweet tang of dried blueberries, elevated by the fresh aroma of orange zest. Whether you’re a seasoned baker or a beginner, this recipe will guide you to make perfect biscotti in no time.
Ingredients
For the Biscotti:
- 300 grams all-purpose flour
- 60 grams almonds, whole
- 60 grams dried blueberries
- 2 large eggs
- 130 grams granulated sugar
- 70 grams unsalted butter, melted
- 1 teaspoon baking powder
- Grated zest of one orange
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Prepare a baking sheet by either lining it with parchment paper or giving it a light coating of grease.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour and baking powder. Stir in the almonds and dried blueberries. Add the grated orange zest, ensuring it is evenly distributed throughout the dry ingredients.
- Prepare the Wet Ingredients: In a separate bowl, beat the eggs with the sugar until the mixture becomes light and creamy. Gradually incorporate the melted butter, stirring until everything is thoroughly mixed.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms. Ensure that the almonds and blueberries are evenly distributed.
- Shape the Dough: Lightly flour your hands and divide the dough into two equal parts. Form each portion into a log shape, aiming for about 2 inches in width and 10 inches in length. Place the logs on the prepared baking sheet, leaving space between them as they will expand during baking.
- First Bake: Bake the logs in the preheated oven for 20-25 minutes, or until they are lightly golden and firm to the touch. Take them out of the oven and allow them to cool on the baking sheet for approximately 10 minutes.
- Slice the Biscotti: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Return the slices to the oven and bake for an additional 10-15 minutes, flipping them halfway through the baking time, until they are crisp and golden brown.
- Cool and Store: Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, store the biscotti in an airtight container; they will keep well for up to two weeks.
Conclusion
These Quick and Easy Italian Biscotti with Almonds and Blueberries are the perfect homemade treat for any occasion. The combination of almonds, blueberries, and orange zest creates a deliciously balanced flavor, while the twice-baked method ensures a satisfying crunch. Whether you enjoy them with your morning coffee, afternoon tea, or as a sweet snack, these biscotti are sure to become a favorite in your household. Happy baking!