Biscotti (Italian Breakfast Cookie)(Makes 3 Dozen Biscuits)
Crispy, flavorful Italian biscotti with hints of anise, lemon, and orange rind, perfect for dunking in coffee or tea, ideal for breakfast or a snack.
Ingredients
Instructions
- Beat butter and sugar in a large bowl with an electric mixer.
- Beat in eggs, one at a time, until fluffy.
- Sift flour, baking powder, and salt in a separate bowl, then stir into the butter mixture until thoroughly mixed.
- Add remaining ingredients (anise or vanilla extract, grated lemon rind, grated orange rind) and stir.
- Shape the dough into two logs on a baking sheet and bake until golden.
- Let the logs cool slightly, then slice into biscotti and bake again until crisp.
Tips & Substitutions
For a nutty flavor, consider adding chopped almonds or hazelnuts to the dough. If you don't have anise extract, vanilla or almond extract can be used as substitutes. Ensure the dough is not too wet; if it is, add a little more flour. When shaping the logs, make them even to ensure uniform baking. These biscotti are perfect for dipping into coffee or tea.
Serving Suggestions
These biscotti make a delightful breakfast treat with coffee or tea. They can also be served alongside a fruit compote or yogurt for a more substantial meal. For an Italian flair, pair them with a sweet dessert wine. They also complement other Italian recipes, making them a versatile addition to any brunch spread.
Storage & Reheating
Store the cooled biscotti in an airtight container at room temperature for up to two weeks. To keep them extra crispy, you can place a piece of parchment paper in the container. If you want to enjoy them warm, briefly reheat in the oven at 350°F (175°C) for about 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Biscotti (Italian Breakfast Cookie)(Makes 3 Dozen Biscuits) contains roughly 99 calories, with 4g protein, 15g carbohydrates, and 4g fat. It is an excellent source of iron (42% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. A blend of both can provide a balance. Keep in mind that whole wheat flour absorbs more liquid, so you might need to adjust the wet ingredients slightly.
How can I make these biscotti gluten-free?
To make gluten-free biscotti, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add it separately to help with the structure. The baking time may vary, so keep an eye on them to prevent overbaking.
Can I add chocolate to the biscotti?
Absolutely! You can fold in chocolate chips or chunks just before shaping the dough. Dark chocolate pairs well with the citrus flavors, or you can use white chocolate for a sweeter contrast. Just be sure to adjust the sugar slightly if adding sweet chocolate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).