This crispy Italian Christmas cookies firmly established in our reality. Biscotti translates as ” baked twice.”
We offer you to cook amazingly delicious biscotti with walnuts and coffee. The technology is not complicated. Step by step instructions greatly facilitate the process.
Preparation time: 1 hour.
– 3 eggs
-1 1/3 cups sugar
– 1/4 cup strong brewed coffee
– 1 cup walnuts
– 2 1/2 cups flour
– 1/ 2 teaspoon vanilla
– 1 1/2 teaspoons baking powder
– A pinch of salt
Preheat oven to 350°. Fry the walnuts on a dry frying pan until characteristic aroma and slightly browned.
Sift the flour in a bowl, mix it with baking powder and salt. Cook strong coffee and allowed to cool.
In a separate bowl, beat eggs with sugar. Then add brewed coffee and vanilla and mix.
Add 2/3 of the flour mixture , baking powder and salt and stir again. Then pour the cooled and chopped walnuts, and finally the remaining flour. Again stir.
Divide dough into 2-3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.