Lidia Bastianich biscotti recipe is an awesome dish that you can cook very easily and the dish doesn’t take up a lot of time either. You can check your skills as a chef while making these treats.
Generally, dessert dishes are tough to make. But if you have a knack for it, you can succeed in baking a good dessert and enjoy it with your close ones.
Lidia’s Biscotti Recipe
Lidia Bastianich desserts are famous in many regions. These dishes are a delight for sweet-toothed foodies. Out of many recipes for Italian biscotti, this recipe is a great addition to have in your knowledge. you can cook these around the holiday seasons.
This refreshing dish will add a foreign element to your table. People are always curious t5o try new things. The fact that you are attempting a new recipe is proof that you want to try new things as well.
This biscotti dessert has Italian methods to cook and follow. Or, when you follow the instructions and bake these treats, you are also partaking in a foreign culture and cuisine.
That is a great thing to experience. So, without delay, let us dive into the recipe for baking these biscottis.
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Ingredients that You Will Need Are:
Two and a Half Cups of All-Purpose Flour
Three Tablespoons of Natural and Unsweetened Cocoa Powder
One Teaspoon of Baking Powder
Half a Teaspoon of Baking Soda
Half a Teaspoon Ground Aniseed
One-Fourth of a Teaspoon of Kosher Salt
Half a Stick of Unsalted Butter, at Room Temperature
One Cup of Sugar
Three Large Eggs, and One Extra Egg Yolk
Half a Teaspoon of Anise Extract,
Grated Zest of 1 Small Orange
Half a Cup of Slivered Almonds
Method of Preparing the Plain Biscotti Step by Step:
Step 1: Preheat the oven to 350 degrees F. Using parchment paper line a baking sheet. Sift together the flour, cocoa, baking powder, baking soda, aniseed, and salt on another piece of parchment.
Combine the butter and sugar in a mixer fitted with the paddle attachment and beat until smooth.
Step 2: At medium speed, add the eggs and yolks one at a time, beating well to blend the mixture. Combine the anise extract or sambuca and the orange zest in a mixing bowl.
Mix in the dry ingredients until a smooth dough forms. Mix in the almonds until they are evenly distributed. Refrigerate the dough for 15 minutes before using.
Step 3: Divide the dough in half and shape it into two flattish 12-inch logs on the baking sheet, spacing them approximately 3 inches apart. (Dust the dough and your hands with flour if it’s too sticky.)
Step 4: Bake for about 25 minutes, or until the logs are puffed and cooked through but not colored. Remove the logs from the oven and lay them on a cooling rack. Reduce the oven temperature to 325 degrees F.
Step 5: Allow the logs to cool until they are firm enough to handle but still soft, about 10 minutes. Cut the logs into 12-inch-thick biscotti with a serrated knife on a little bias.
Step 6: Arrange them on the baking sheet so they don’t touch, and bake for 10 minutes, or until crisp on top. Bake until the biscotti are crisp on the other side, about 10 to 15 minutes more.
Allow them to cool completely on wire racks. Serve and enjoy twice baked biscotti!
This is an authentic recipe that you can try. The traditional methods were more difficult but with the help of technology, you won’t have to go through harder ordeals to bake good dessert biscotti treats.
You can easily cook this at home and you will find the ingredients in supermarkets and grocery stores alike. Later on, you can add your own twist to it but for now, these instructions should do the trick.
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