Soft Biscotti
Submitted by Ritalynn
Forget rock-hard biscotti that threaten your teeth. This butter-rich Italian cookie bakes up tender enough to eat without dunking, studded with raisins and nuts in every bite.
YIELD
1 batchPREP
30 minCOOK
50 minREADY
1 hrsTraditional biscotti can feel like gnawing on a delicious brick. This version flips the script with a butter-rich dough that stays tender after the double bake.
The method is classic Italian: form the dough into long ropes, bake until set, slice while hot, then brown both sides under the broiler for that signature crunch on the outside.
But inside? Soft, crumbly, and loaded with plump raisins and finely chopped nuts.
This is a big-batch recipe using 7 cups of flour, so you’ll have plenty to share or stash in a cookie tin.
Kitchen Tips
- Cut the biscotti while still hot from the oven. Once they cool, they’ll crack and crumble instead of slicing cleanly.
- Watch them closely under the broiler. They go from golden to burnt in seconds.
- Store in an airtight container for up to two weeks. They actually get better after a day or two as the flavors meld together.
Ingredients
Directions
1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix like pie dough.
2) Make a well and put eggs into it. Add flavoring and knead. Dough should be medium soft. Add enough milk to make a soft dough (if too soft, add flour 2 tbsp at a time 3) Form a rope 18 inch long, ½ inch thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut while still hot and brown under broiler on both sides.
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