How is Biscotti made? There are also 34 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk biscotte, how to make biscotti, what is biscotti, biscotti recipe, biscutti, biscotti with nuts, rusk, Pastries

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Release Date: 09-12-2011
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This week, we did some fun things. Of course, we are quite tired. Over the weekend, I devoted myself solely to reading, photographing and blogging. I hope I can be successful.

rusk

With the enthusiasm of spending time at home in the evening, I decided to prepare biscotti. I was also very satisfied with the result.

Biscotti means Biscotte (rusks) in French. Its biggest feature is that after it is cooked at low heat, it is sliced ​​and then baked once again to dry after slicing. If you are looking for something to nibble with coffee and tea like me, this recipe is for you.

Oil is not used in my recipe, so it is quite light. While preparing the biscotti, knead the dough without battering it too much, so that it is collected more easily and does not take more flour than necessary.

Slice the biscotti while they are hot as soon as they come out of the oven because they start to fall apart when they cool.

Love…

Ingredients for Biscotti Recipe

  • 3 pieces of eggs
  • 1 cup of granulated sugar (180 g)
  • 3 cups flour (360 g)
  • 10 g baking powder
  • 10 g carbonate
  • 1 cup mixed nuts

How to Make Biscotti Recipe?

  1. Beat eggs and granulated sugar at high speed until creamy.
  2. Sift together the flour, baking powder and baking soda.
  3. Add half of the flour mixture to the risen eggs and mix from the bottom up. When it starts to come together a little, take the mixture on the kitchen counter.
  4. Add the nuts to the dough and gradually add the remaining flour mixture, kneading.
  5. When all the flour is mixed into the biscotti dough, divide the dough into two equal parts.
  6. Roll the two pieces of dough you have divided into the size of the tray you will use.
  7. Place the dough on a lightly greased baking tray, leaving a little space.
  8. Bake in a preheated oven at 150 degrees for 45 minutes.
  9. Slice the biscotti as soon as they come out of the oven while they are hot and place them back on the tray with the sliced ​​side up.
  10. Bake in the oven at 150 degrees for another 10 minutes. Serve when it comes to room temperature.
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"Cookies34 comments for ”

  • on May 01, 2018 at 14:27
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    1 cup of flour is 140 1 cup of sugar is 200 gr, right?

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    • on May 21, 2018 at 12:45
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      There may be changes in weight, even in cupping and heaping measures. The most reliable is to prepare it by measuring it with a scale. Yours sincerely

      Answer
  • On June 11, 2015 at 17:28 PM
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    Hello, you said swelled egg whites in the recipe, do you not use yolks?

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    • On June 11, 2015 at 23:47 PM
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      We use all. We emboss them all. Yours sincerely

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  • on May 13, 2013 at 10:14
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    Hello Nilay,
    Can we store these biscotti in the freezer so that they should be reheated and eaten later or should they come to room temperature by themselves?

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    • on May 13, 2013 at 12:37
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      Hello Damla, you can keep it in an airtight container for a very long time. No need for ice cream. Yours sincerely

      Answer
  • March 05, 2013 at 22:53
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    I tried it with whole wheat flour, it was super.. well done..

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  • March 05, 2013 at 20:05
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    Is there a salty one of these? Or would it be the same if we put salt instead of sugar? my soul is suffering from salty too :)

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  • On November 13, 2012 at 18:45 PM
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    Hello, I tried your recipe. It was really delicious. I just had to add a little more flour than you mentioned. I added flour until that watery state was gone. love.

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  • On January 23, 2012 at 15:08 am
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    Nilay, it's a wonderful recipe, you already know, I love your recipes
    put in order of recipes to try

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  • On December 20, 2011 at 20:46
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    hello, nilay lady, I made this recipe today, although you said 45 minutes, even after 20 minutes, it was cooked immediately, even a little later, but it was very good with whole wheat flour :)

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  • On December 20, 2011 at 18:01
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    I also love to chew on things
    Bless your hands, my friend. It looks very nice
    Yours

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  • On December 17, 2011 at 16:03
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    hand looks very good. I will try as soon as possible.

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  • On December 12, 2011 at 23:01
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    Hello. I will try the recipe, but what is the difference between baking powder and baking soda? Isn't it just baking powder? Tks.

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  • On December 12, 2011 at 13:57
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    When we put the egg, do we only add the white or all of it? The term swelled egg white confused me. I will try too :)
    Sevgiler

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    • On December 21, 2011 at 02:37
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      Hello. The recipe looks super, I just contradicted the question asked by this friend. We only use the influx of eggs, I couldn't understand it. I would appreciate it if you could answer.

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      • On December 21, 2011 at 10:49
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        Hello Mrs. Fatma, we are using all the eggs. Since they are already whipped with sugar, they swell and turn white. love.

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  • On December 11, 2011 at 10:39
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    Hello, Ms. Nilay, I follow your blog all the time, it's really great. Do you mind if we use wholemeal or whole wheat flour instead of flour? The recipe caught my attention because it is oil-free. I want to make it lighter

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    • On December 11, 2011 at 18:10
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      Of course it will and it will be great. I would be glad if you share the recipe with us after you try it. Love…

      Answer
  • On December 10, 2011 at 22:01
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    For those who can't have the kitchen scale you call a cup, is it possible to measure with a spoon? thanks…

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  • On December 10, 2011 at 17:59
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    why both baking soda and baking soda??? it looks very nice, i will try it…good luck…

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  • On December 10, 2011 at 15:58
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    I love your recipes, I would be very happy if you post good things again, thank you

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  • On December 10, 2011 at 12:32
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    Great images are definitely the same in taste, good luck to you :)

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  • On December 10, 2011 at 12:17
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    I like biscotti too, but the chocolate one :) It's a great photo when that flour is sifted, you are very successful, I admire you … well done.

    Coffee Shop

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    • On December 10, 2011 at 12:56
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      Thank you Leyla, you embarrassed me :) Your blog is so cute, by the way, I love it. Love…

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  • On December 10, 2011 at 01:20
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    I adore this flavor… But ask me, “Have you ever made it?” he said… “No… I didn't”… But after this beautiful and descriptive recipe, it became a must… Best regards, good luck to you…

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    • On December 10, 2011 at 12:58
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      Filizci, I had prepared grapefruit or something 1-2 times before at school, but this was the first time I had the opportunity at home. You must try it, loves :)

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  • On December 10, 2011 at 00:01
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    They look amazing! I will try as soon as possible…

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  • On December 09, 2011 at 23:46
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    My Nilayci looks so beautiful, well done..
    Yours ..

    Answer

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