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Italian Biscotti

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Ingredients
  Butter 150 Gram, softened (1/2 Cup Plus 2 Tablespoons)
  Sugar 200 Gram (1 Cup)
  Vanilla extract 3 Drop (Adjust Quantity As Needed)
  Egg yolk 1
  Milk 2 Tablespoon
  Ground cardamom 1 Pinch (Generous)
  Ground cinnamon 1 Pinch (Generous)
  Lemon peel 1⁄2 , grated
  Ground almonds 15 Gram (2 Tablespoons)
  All purpose flour 350 Gram (2 1/3 Cups)
  Semi sweet chocolate 4 Ounce (100 Gram)
Directions

Beat butter, sugar and vanilla in a medium bowl until pale and creamy.
Mix in egg yolk, milk, cardamom, cinnamon, lemon peel and almonds.
Sift flour over mixture; knead to make a dough.
Form into rectangular blocks, measuring 1-1/2x1-1/2 inches (3.5x3.5 cm) at each end.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Cut blocks of cookie dough into 1/4-inch (5-mm) slices; place on a baking sheet.
Bake 15 minutes or until golden.
Remove cookies with a spatula; cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-coated diagonally.
Let dry on waxed paper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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