HOMEMADE BISCOTTINI

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Easy recipe for delicious homemade biscottini with nuts and fruits

Servings

Prep Time 15

Cook Time 30

Total Time 45

Preheat the oven to 380 F/175 C.
Slice the nuts, cranberries and figs into smaller pieces.
In a bowl, whisk together the eggs, butter, sugar and baking powder.
Add the flour to the bowl while gradually mixing it into the egg mix.
Mix in the sliced walnuts, figs, hazelnuts and cranberries.
Using a spoon, reload the batter on a baking sheet, covered with parchment paper. Create two loaves and make sure they look even. They shouldn't be more than 2 cm high.
Bake at 380 F/195 C for 30 to 35 minutes until the loaves start looking golden.
While the loaves are still hot, cut them into slices not wider than 1 cm.
Arrange the slices on the baking sheet with the cut side facing up. Bake again for another three minutes.
Cool your biscottini on the baking sheet or use a rack. Serve when they are at room temperature, and they become crunchy.
Serve with your favorite tea or coffee and enjoy every bite :)

Use quality, not necessarily fancy, ingredients like organic flour, nuts, and fruits for more nutrition and a better taste.
Be mindful that at least your lemon zest comes from an organic lemon.
Slice the loaf while still warm for easier and more precise cutting. Remember, biscottini always require a second, quick bake.
No need to pre-chop all fruits and nuts; mixing the batter often breaks them down enough.
Toast the walnuts before baking to enhance flavor and reduce bitterness, adding crunch and richness to the biscottini.
Opt for healthier alternatives in your recipe. Swap sugar with natural sweeteners like honey or maple syrup, and consider whole grain or gluten-free flour. Baking powder aids in rising, especially for gluten-free mixes, and eggs help to bind the ingredients.
Try out other variants, like the cranberry-pistachio combination, orange-hazelnut, white chocolate-almond, dried cherry-almond, and dried pears-figs biscottini.
Store tin a cookie box for up to a month, or freeze your biscottini for up to 3 months. Make sure you use parchment paper between the layers when storing and freezing.

Calories: 940kcal

Cost: $11

Course: Dessert

Cuisine: Mediterranean

Keyword: almond, biscotti, biscottini, cookies, cranberry, fig, hazelnut, walnuts