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Biscotti – The Ancient Roman Cookie You Can Still Bake Today! 🍪

Did you know that biscotti have been around since ancient Roman times? 🏛️ These twice-baked cookies were carried by Roman legionaries on long marches because they lasted for months. Today, I'm baking a modern version with almonds, citrus zest, and a touch of honey – and it's incredibly easy!

📝 Ingredients:

200 g all-purpose flour
100 g sugar
100 g almonds (50 g whole + 50 g chopped)
Pinch of salt
6 g baking powder (about 1 packet)
Pinch of vanilla
2 tbsp honey
2 eggs
Zest of half an orange
Zest of half a lemon

👨‍🍳 Step-by-Step Instructions:

Mix the dry ingredients: In a large bowl, combine flour, sugar, almonds, salt, baking powder, and vanilla.
Add the wet ingredients: Crack in the eggs, add honey, and grate in the orange and lemon zest.
Mix and knead: Stir everything together until a fragrant dough forms.
Shape the dough: Dust a cutting board with flour, place the dough on it, and shape it into a rectangle.
First bake: Place on a parchment-lined baking sheet and bake at 170°C (340°F) for 20 minutes.
Cool and slice: Let the baked loaf cool for 15 minutes, then slice into pieces (I got 13 cookies – enough for 10–13 servings).
Second bake: Arrange the slices on the baking sheet and bake again at 160°C (320°F) for 10 minutes – this gives them that perfect crunch.
💡 Why you'll love them:

Long shelf life – just like the ancient Romans!
Perfect with coffee, tea, or milk ☕🥛
Packed with almond and citrus flavor 🍊
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