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    Home » Recipe » Dessert » Baking

    Italian Biscotti

    Published: Dec 4, 2009 · Modified: Oct 28, 2014 by Jennifer Che

    BiscottiFinal
    I love a nice cappuccino paired with a lovely biscotti for dipping. Unfortunately, I am a bit picky when it comes to sweets.  For some reason, I don't particularly enjoy whole nuts in my desserts, and I really don't like the taste of anise (black licorice).

    Imagine how disappointed I was when I bought biscotti from the North End. Every piece either had whole almonds inside or was doused with anise extract.

    It was time to make my own.

    I love this version from The Joy of Cooking. It uses lemon and orange zest and has absolutely no nuts! Furthermore, it's low fat, with each serving having only 2g of fat!  And finally, most importantly, it's delicious!
    biscotti raw ingredients

    Ingredients
    Dry Ingredients 

    3 ⅓ cups all-purpose flour
    2 ½ teaspoon baking powder
    ½ ts salt

    Wet Ingredients
    ¼ cup corn or canola oil
    1 ¼ cup sugar
    2 large egg whites
    2 large eggs
    1 teaspoon finely grated lemon zest
    1 teaspoon finely grated orange zest
    1 teaspoon almond extract
    1 teaspoon vanilla

    Preheat oven to 375 degrees Fahrenheit.

    Whisk together the dry ingredients thoroughly.  In a separate bowl, beat the wet ingredients together with a mixer at medium speed until well blended.  You can zest the lemon and the orange with a small grater, like I did in this post.
    biscoti batter
    Gradually stir the dry ingredients into the wet ingredients until well blended and smooth.  Shape the dough into two even shaped logs, about 11 x 1 ½ inches.  The dough is a bit sticky, so you can either use plastic wrap or use lightly floured hands.
    unbaked biscotti loaf
    Arrange the logs far away from each other, as they will expand.  Flatten each log.  Bake for 25 minutes.
    Biscotti loaf
    Remove the logs from the baking sheet and let them cool for about 10 minutes on a cooling wrack (if you have one - I didn't have one for years, so I just let them cool on the baking sheet).   Carefully move the log (trying not to break it) onto a cutting board.
    Slicing biscotti
    Slice diagonally into ⅜ inch slices.
    Biscotti baking
    Lay the slices sideways on the sheet and bake for 10 minutes.  Turn the slices over and the bake for another 5-10 minutes.

    Let cool and serve!

    Enjoy!
    _1000405

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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