Lidia Bastianich Biscotti Recipe
Biscotti hold a special place in the hearts of many, whether enjoyed as a breakfast treat or a sweet snack with coffee. For those who can’t resist the crunch of a perfectly baked biscotti, this recipe from Lidia Bastianich will inspire you to create your own batch of these delightful Italian cookies. Known for her incredible Italian-American dishes, Lidia’s chocolate-topped biscotti are a must-try for any sweet tooth. This straightforward recipe requires no special equipment, making it accessible for bakers of all levels.
Biscotti have a rich history, with recipes passed down through generations in Italian families. Lidia Bastianich’s version combines classic techniques with a touch of modern flair, resulting in a treat that’s both traditional and irresistible. Whether you’re a seasoned baker or new to biscotti-making, this recipe is an easy and rewarding way to dive into the world of Italian baking.
Why You’ll Love Lidia’s Biscotti
This recipe yields crisp, flavorful biscotti with a hint of anise and orange zest, studded with slivered almonds for extra texture. The double-baking process gives them their signature crunch, perfect for dipping in coffee or enjoying on their own. With simple ingredients and clear instructions, you’ll be amazed at how easy it is to create these bakery-worthy treats at home.
Lidia Bastianich Biscotti Recipe
6
servings20
minutes45
minutes62.3
kcalIngredients
2 1/2 cups All-Purpose Flour
3 tbsp Natural and Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Aniseed
1/4 tsp Kosher Salt
1/2 stick Unsalted Butter, at Room Temperature
1 cup Sugar
3 Large Eggs
1 Egg Yolk
1/2 tsp Anise Extract
Grated Zest of 1 Small Orange
1/2 cup Slivered Almonds
Directions
- Prepare the Oven and Dry Ingredients: Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a separate piece of parchment, whisk together the flour, cocoa powder, baking powder, baking soda, ground aniseed, and kosher salt.
- Mix the Wet Ingredients: In a mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg yolk one at a time, mixing well after each addition. Incorporate the anise extract and orange zest, blending until combined.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Fold in the slivered almonds, ensuring they are evenly distributed. Refrigerate the dough for 15 minutes to make it easier to handle.
- Shape and Bake: Divide the dough into two portions and shape into flattish 12-inch logs, placing them about 3 inches apart on the prepared baking sheet. Dust your hands and the dough with flour if it’s sticky. Bake for 25 minutes, or until the logs are puffed and cooked through but not browned. Remove from the oven and cool on a rack. Reduce the oven temperature to 325°F.
- Slice the Logs: Once the logs are cool enough to handle but still soft (about 10 minutes), use a serrated knife to cut them into 1/2-inch-thick biscotti slices.
- Second Bake: Arrange the slices on the baking sheet without touching. Bake for 10 minutes, then flip the biscotti and bake for an additional 10–15 minutes until crisp.
- Cool and Serve: Let the biscotti cool completely on wire racks. Serve and enjoy their delightful crunch!
Serving Tips
These biscotti are perfect for breakfast, an afternoon snack, or as a dessert alongside coffee or tea. Store them in an airtight container to maintain their crispness. They also make a lovely homemade gift for friends and family during holidays or special occasions.
Nutritional Note
Lidia’s biscotti are a delightful treat with a modest calorie count, making them a guilt-free indulgence. The combination of cocoa, anise, and orange zest creates a unique flavor profile that’s sure to impress.
Bake a batch of these classic Italian biscotti and savor the joy of homemade goodness!
