The Delicious Traditional Italian Biscotti Toscani Recipe

Biscotti toscani is a traditional Italian delight that is double baked and oblong in shape. The delicate flavors, right amount of sweetness and the crunch make the almond biscuits a favorite snack with coffee. Not just with coffee, the biscuits are wonderful with tea, vanilla flavored ice cream and frozen yogurt too. Here is a simple, easy to follow recipe to help you make these crunchy, sweet, almond flavored Italian biscuits at home. Try it to give a sweet surprise to your children and family.

Biscotti Toscani:

Traditional Italian Biscotti Toscani Recipe

Preparation Time – 40 Minutes
Cooking Time – 40 Minutes
Serves – 40


All purpose flour – 2.25 cups
Butter – 1/3 cup
White sugar – 3/4 cup
Egg – 2
Baking powder – 1.5 tablespoon
Vanilla extract – 1 tablespoon
Almond extract – ¼ teaspoon
Orange zest – 2 teaspoons
Ground nutmeg – 1/8 teaspoon
Salt – ¼ teaspoon
Choco-chips – 1 cup
Roasted almond – ½ cup

Method Of Preparation:

Step 1

Preheat the oven to 325 degrees.

Step 2

Combine butter and sugar in a bowl and whip them until fluffy. Add eggs, vanilla and almond extracts and the orange zest to it and whip it again.

Step 3

Mix up all purpose flour, nutmeg, baking powder and salt in another bowl and empty it into the butter mixture. Mix the ingredients and add the almonds to it. Combine all the ingredients to make soft dough.

Step 4

Pinch off small pieces of the dough and make them into long flat loaves. Place the loaves on a greased baking sheet and bake them in the oven for about 25 minutes. Bake the loaves until they turn light golden brown.

Step 5

Cut the baked loaves diagonally into slices and bake those again for 10 minutes (make sure you turn them once while baking). Remove from the oven and let it cool for about 5 minutes.

Step 6

Melt the choco-chips in the oven with frequent stirring. Once the chocolate melts, remove from oven and spread it over the almond cookies on the top side using a spatula. Let them cool for some time so that the choco-spreading gets hard. Now, the cookies are ready. You can store them in air tight containers and relish them whenever you want.

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