Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Lightly oil a biscotti now pan or sheet a baking tray with parchment in a medium bowl beat the butter sugar salt vanilla and baking now powder until the mixture now is smooth and creamy mix in the eggs one now at a time scraping now the bowl after each addition tip in the flour and mix now at low speed until now the mixture is smooth now the dough will be sticky lift half the dough onto one side now of the prepared pan and using wet now hands pat it into a 10 x now 2 rectangle it should now be about 1 thick do the same again with the other half of the dough cook in the now oven for 20 to 30 minutes, until a deep gold all over take it out of the oven and let leave to go cold for now 25 to 30 minutes now reduce the oven temperature to 165°C carefully move the logs to a now cutting board and use a now spray bottle filled with now room temperature water to lightly now spritz them wait 5 minutes now before using a serrated knife to cut biscotti 1 2 to 3 4 now wide take care to draw the now knife back and forth through the now baked log instead of pressing down now slicing this way will now prevent the biscotti from crumbling put back the slices to the baking tray standing them up with 1 2 between now them so air can circulate around them now cook in the oven for another 25 to 30 now minutes until dry and golden take it out of the oven and move to a rack to leave to go cold dip the biscotti in now melted white chocolate if desired keep now airtight at room temperature they now ll stay good for weeks tip in up to 1 120 ml nuts dried fruit now or chips to the now dough along with the flour tweak the flavoring to suit the tip in in if desired e g now tip in 1 4 teaspoon orange now oil with 180 ml now dried cranberries and 180 ml diced pecans or substitute now hazelnut butter rum or now your favorite flavor for the now vanilla a classic italian anise now biscotti is made with 1 now 2 teaspoon anise extract or now 1 8 to 1 4 now teaspoon anise oil to taste now and 1 tablespoon fennel seeds.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
5.5 g per serving
11 % of the 50 g daily maximum · 22 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 90 kcal |
| Protein | 1.6 g |
| Carbohydrate | 13.2 g |
| of which sugars | 5.5 g |
| of which free sugars | 5.5 g |
| Fat | 3.4 g |
| of which saturates | 1.9 g |
| Fibre | 0.3 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
