Classic Biscotti — Crunchy & Perfect #shorts

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Toast the nuts in a large dry skillet over medium heat for about 5-7 minutes, shaking or stirring every 20-30 seconds, until lightly golden and fragrant. Move them to a board right away, let them cool completely, then chop coarsely.
2. In a medium bowl, whisk together 3 1/4 cups flour, 2 1/2 tsp baking powder and 1/2 tsp salt.
3. Cream 8 Tbsp softened butter and 1 cup sugar on medium-high speed for 3 minutes until well combined.
4. Beat in 2 tsp vanilla, then the 3 eggs one at a time, mixing after each and scraping down the bowl as needed.
5. Add the flour mixture and mix just until combined without overmixing; the dough should feel tacky. Fold in the chopped nuts.
6. Divide the dough into 3 equal pieces on a parchment-lined baking sheet. Flour your hands and bench scraper if the dough is too sticky. Shape each piece into a log about 9 inches long, 3 inches wide and 3/4 inch thick, spacing them 2 inches apart. Bake at 350°F for 25-28 minutes, until just beginning to turn golden at the edges.
7. Move the logs to a clean cutting board. Using a serrated knife, slice each log on the diagonal into pieces about 1 inch wide.
8. Lay the biscotti cut-side down on the parchment-lined sheet, evenly spaced (use two sheets if needed). Bake at 350°F for 15-18 minutes, until golden and firm. They will firm further as they cool.
9. Cool completely on a wire rack. Dip or drizzle with melted chocolate if you like (1/2 cup chips).

Summarized from Natasha's Kitchen's video. Watch it for the details.

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