So as I was saying these cookies are typically made in Tuscany and get dipped into Vin Santo which is an Italian dessert wine. I personally like to have them with my my morning coffee or afternoon tea. They are also delicious dipped into a sweet vanilla cream sauce.
These cookies are cooked twice in the oven and are know for being hard dry cookies so you can keep them for several days in a closed container. They are normally made with just almonds but I used pine nuts as well for mine.
They are very simple to make and don’t require many ingredients.
Here’s the shopping list:
250 grams of allpurpose flour
40 grams of sliced almonds
40 grams of pine nuts
1 teaspoon of baking powder
200 grams of sugar
½ teaspoon of vanilla extract
Mix all of the ingredients together and you will notice that the mixture is very dry. Make sure to blend all of the ingredients well and divide mixture in half. From each half make 2 rectangles as shown below and bake on pacrhement paper in a preheated oven at 180°c for 25 minutes. Make sure to space them far apart because they will rise once baked.
After the 25 minutes have passed, remove from oven and cut slices diagonally giving them the typical biscotti shape.
Place back in oven and bake for another 5 minutes. Serve!! They are the best when served warm out of the oven because they are still soft and chewy on the inside…but as I said before you can keep them in a sealed container and enjoy them even after they’ve hardened. Happy Sunday!!