Biscotti Con Caffe Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed.

Cream butter and eggs

In a separate bowl, beat the softened unsalted butter until smooth. Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract and amaretto liqueur.

Form the dough

Make a well in the dry ingredients and pour in the butter-egg mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Add the toasted chopped almonds and orange zest (if using) and fold until evenly distributed. The dough will be slightly sticky but should hold shape; if too wet, add up to 2 tablespoons more flour, a tablespoon at a time.

Shape the logs

Divide the dough into two equal portions. On a lightly floured work surface, shape each portion into a log about 12 inches (30 cm) long and 2 to 2.5 inches (5–6 cm) wide and 1 inch (2.5 cm) high. Place the logs on the prepared baking sheets, spacing them at least 3 inches apart. Lightly brush or sprinkle the tops with the 2 tbs granulated sugar and, if using, the coarse sugar for extra crunch.

First bake

Bake the logs in the preheated oven for 25–30 minutes, or until they are lightly golden and firm to the touch. They will still be somewhat soft inside; this is normal. Remove from the oven and let cool on the baking sheets for 10–15 minutes to set.

Slice

Reduce the oven temperature to 325°F (160°C). Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs on the diagonal into 1/2-inch to 3/4-inch (1.2–2 cm) thick pieces. For crisper biscotti slice thinner, for chewier leave slightly thicker.

Arrange for second bake

Arrange the slices cut side down on the lined baking sheets. Leave a little space between slices so hot air circulates. If you prefer an extra crunch, brush the cut sides very lightly with an egg white beaten with a teaspoon of water (optional) and sprinkle a pinch of coarse sugar.

Second bake

Bake the slices at 325°F (160°C) for 12–16 minutes, then flip each biscotti and bake another 10–12 minutes, or until golden and dry to the touch. Total second-bake time will determine final crunch: shorter time = slightly softer interior, longer time = crispier biscuit. Remove from oven and transfer to a wire rack to cool completely; they will continue to harden as they cool.

Once fully cooled, serve the biscotti con caffe with hot coffee or tea. Traditionally biscotti are dipped into coffee or vin santo; offer amaretto alongside if you wish to enhance the almond flavor. Store leftover biscotti in an airtight container at room temperature for up to two weeks; if they soften, re-crisp in a 300°F (150°C) oven for 5–8 minutes.