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Biscotti: Notes: The Sugar I Use in France, Is Called
Biscotti: Notes: The Sugar I Use in France, Is Called
LEBOVITZ
Servings 14
Calories 180 kcal
Ingredients
Instructions
1. Preheat the oven to 325 degrees F.
2. In a stand mixer and the first 7 dry ingredients and blend on low to combine.
3. Add in the remaining ingredients, expect almonds and blend until well incorporated.
4. Stir in the almonds and place the dough on a baking pan lined with parchment.
5. Form a rectangle about 10 inches in length and 6 inches width.
6. Bake for 30 minutes. Cool for 30 minutes then slice. Gently lay the biscotti flat on the
pan, cut side down, to continue to bake another 15 minutes.
7. Remove from oven and allow to cool before handling. Gently flip biscotti over and bake
another 10 minutes.
8. Cool completely or overnight before adding optional toppings.
9. If using optional toppings, dip one end of the biscotti in melted chocolate then add
chopped toasted almonds. Place in refrigerator to set.