Quaresmali Twice Baked Cookie or Biscotti
Indulge in the irresistible charm of Quaresmali Twice-Baked Cookies, a delightful twist on classic Italian biscotti. These crunchy, golden treats are infused with warm, aromatic notes of toasted almonds, zesty orange, and a hint of almond extract, with optional anise seeds adding a subtle licorice-like finish. Perfectly crisp thanks to the dual baking method, these biscotti are ideal for dunking into coffee, tea, or even dessert wine. Easy to prepare, this recipe combines simple pantry staples like all-purpose flour, sugar, and eggs with luxurious extras like melted butter and fresh orange zest for a gourmet touch. Whether you're savoring them during a quiet morning or sharing them with friends, these traditional cookies offer timeless flavor and texture. Make and store them effortlessly for up to two weeks of crunchy bliss! Keywords: twice-baked cookies, biscotti recipe, almond biscotti, Italian cookies, coffee pairing, baking with almonds, orange zest biscotti.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 pieces Large eggs
- 60 grams Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1 teaspoons Orange zest
- 150 grams Whole almonds, toasted
- 1 teaspoons Anise seeds (optional)
- 2 tablespoons Milk (for brushing, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the eggs, melted butter, vanilla extract, almond extract, and orange zest until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough forms.
Fold in the toasted almonds and anise seeds (if using), ensuring they are evenly distributed throughout the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide, then place them on the prepared baking sheet. Leave enough space between the logs as they will spread while baking.
If desired, brush the tops of the logs with milk to give them a glossier finish.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and allow them to cool for 10 minutes.
Using a serrated knife, carefully slice the logs diagonally into 1.5 cm (about 1/2 inch) thick slices. Arrange the slices cut-side down on the baking sheet.
Return the slices to the oven and bake for an additional 10 minutes. Flip the biscotti and bake for another 5-7 minutes, or until they are crisp and golden.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. The biscotti will firm up further as they cool.
Store in an airtight container at room temperature for up to two weeks. Enjoy with coffee, tea, or your favorite beverage!
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.5 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
