Italian Biscotti Recipe

Italian Biscotti Recipe

Italian Biscotti Recipe - Recipe for Italian Biscotti - Nutella Biscotti Recipe - Ingredients to Make Italian Biscotti | Tips on - Find TipsNutella Biscotti

Serving: Makes about 24
Prep Time: 30 minutes
Baking Time: 25 minutes + 20 minutes

Ingredients

1 cup of Nutella, divided
2 3/4 cups of all-purpose flour
4 eggs, divided
1 cup of sugar and another 2 tbsp of sugar
1 cup of shelled pistachios (unsalted)
1/3 cup of dried cherries
1/2 tsp of salt
1 tsp of baking powder
1/4 cup of confectioners’ sugar
3 tbsp of hot water

Method

Preheat the oven to 350 degrees F.Take a large mixing bowl and combine 3 eggs, 1 egg yolk, and 1 cup of sugar in it. Beat together all ingredients till the mixture becomes white and fluffy. Now add about 3/4-cup of the Nutella to it and stir well to mix them together.

Add in the shelled pistachios and cherries along with the flour, salt, and the baking powder. Stir to combine all ingredients well. The dough should be soft enough to form two logs, measuring about 10×3-inches, by dividing it. Take a flat rectangular baking pan and put the two logs in it. See that they are several inches apart.

Now brush the two logs with the rest of the egg whites and sprinkle 2 tablespoons of sugar on them, evenly. Bake the logs in the pre-heated oven for about 25 minutes. After it has been baked through remove the baking sheet from the oven and let it stand for 10 minutes so that it cools down.
Now turn down the temperature of the oven to 300 degrees F.

Place the cooled logs on a cutting board and slice it diagonally into 1/2-inch pieces. Transfer the slices to the baking sheet and bake again for about 20 minutes. Turn the slices once during the baking time. When done remove from the oven and let them cool completely. Take a small bowl and in it whisk together the rest of the Nutella, the confectioners’ sugar, and the hot water.

Take each of the biscotti and dip one end of it in glaze and place it on a waxed paper to let cool. Let them dry for about an hour, at room temperature.

You can store the biscotti in a container for up to 2 weeks.

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