Lemon, Almond & Dried Cherry Biscotti
What Is Italian Biscotti?
Italian biscotti are classic, twice-baked cookies that are ridiculously easy to make and can be customized with any add-ons you wish!
Biscotti are baked twice, which gives them their dry, crunchy texture. Biscotti dough is first shaped into a log and then baked and sliced on a diagonal creating the cookies. These cookies are then baked again for a second time to get them nice and crispy. The longer you bake them the second time, the crispier they get!
Made with local K2 Milling flour, this biscotti recipe uses lemon, almonds and local dried cherries from Cherry Lane but you can choose any combination of dried fruit, nuts and chocolate you can think of!
There are literally hundreds of different biscotti recipes and flavour combinations you can experiment with.
Since biscotti are made with less butter and sugar than other cookies, they are considered to be on the "healthy", which is somewhat comforting to know since it is impossible to eat just one!
But the best part about this cookie is the perfectly crunchy texture that makes them perfect for dunking in a mug of coffee or tea!
- 4 cups K2 Milling "Viking" AP flour
- 1½ cups white sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 heaping tsp baking powder
- 4 Homestead Farms eggs
- 1 Homestead Farms egg yolk
- 1 Homestead Farm egg white for egg wash
- 1 cup roasted almonds
- 1 cup Cherry Lane dried cherries
- zest of 3 lemons
Preheat your oven to 350°F.
Sift your K2 Milling "Viking" all-purpose flour, baking powder and salt together in a large mixing bowl and set aside.
In a medium bowl, combine your sugar, 4 homestead eggs plus 1 egg yolk together and whisk with a hand mixer or with a stand mixer fitted with a whisk attachment until the sugar is dissolved.
Add vanilla extract to the sugar and egg mixture and mix until combined.
Pour the egg, sugar and vanilla mixture into your dry ingredients and mix until combined. The dough will be sticky!
Add your almonds, dried cherries and lemon zest into the dough and stir until combined.
Empty your dough onto a floured surface to shape your biscotti. Shape the dough into a log and cut into 3 equal sized pieces. Shape each piece into a log about 1 foot long and place on a parchment paper lined cookie sheet and press the dough down so that it resembles more of a rectangular shape.
Repeat with the remaining two logs and place on a parchment paper lined baking sheet at least 2 inches apart.
Bake at 350°F for 20-30 minutes. Remove from the oven and let cool for 10 minutes, leaving the oven on at 350°F.
Once partially cooled, slice your biscotti diagonally into pieces approximately 1 inch thick.
Once your biscotti are cut, place them once again on your baking sheet and bake for another 15 minutes. Halfway through the 15 minutes, flip your biscotti over.
If you like a really crispy biscotti, increase the cook time to 20-25 minutes!
Did You Try This Recipe?
If so, we'd love to see your finished product! Share a photo of your Italian Biscotti and tag us on Instagram @themarketat100kmfood!