How to Make Biscotti | Italian Cantucci | The Sweet Spot

#biscotti #cantucci #thesweetspot

This classic Italian cookie is one of my absolute favorites! The nutty aroma and crunchy texture can't be beat. They're perfect with coffee, tea, or milk for breakfast lunch or dinner! I hope you guys give these a try. From my home to yours, enjoy!


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Biscotti Ingredients:
6 tbsp unsalted butter, melted and cooled
1 cup granulated sugar
2 tbsp Kahlua or coffee liquer
1 tsp almond extract
3 large eggs, room-temperature
2 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 cup currants

Method:
Combine butter, sugar, Kahlua, and almond extract into a large bowl and mix thoroughly.
Add eggs and break apart yolks, whisk till combined.
Combine flour, baking powder, salt, and currants and fold into wet mixture just until combined. Don't over-mix here.
Cover dough with plastic wrap and place in the fridge to set for 20-30 minutes.
Preheat oven to 350 Fahrenheit while waiting on dough to rest.
After dough has rested cover surface with flour and knead dough a couple times just to get to a workable state.
Form into a disc and flatten, divide disc into two halves.
Flatten each half into a rectangular log shape, and transfer to a parchment lined baking sheet.
Bake off for 30 minutes.
Let sit for 15 minutes and cool.
Cut each log into biscotti cookie strips. 12-15 depending on how wide you cut each individual piece.
Place cut side down back on baking sheet and bake for a further 7 minutes.
Flip cookies over and bake one last time for 7 more minutes.
Let sit and cool completely. The longer they set out the crispier they get.
Enjoy!


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