Deliciously dunk-able shortbread biscuits, the perfect pair for brewed beverages like coffee and tea!
I don’t know about you but I can’t start the day without a cup of joe. Not to be “don’t talk to me until I’ve had my coffee” but I genuinely struggle to remember things that have been told to me prior to my daily dose of socially acceptable addictive stimulant. And second to that forgetful figure shambling into the office is how irritable I become when I’m hangry. Starting off the day right with breakfast (and, yes, scratching my caffeine itch) is crucial to essential functions and far too many Americans (estimates say somewhere between 15% and 25%!) are skipping it to get more done in a day! That’s simply unacceptable, especially because over half of the population drinks coffee every single day (and 9 out of 10 of those coffee drinkers have a cup every morning, myself included!), which means that the overlap of people who don’t eat something but do guzzle a mug of java is far from insignificant!
Biscotti is such a choice solution to fixing the hangry, caffeine-headache unpleasantness in the morning because it’s satisfying both on its own and dipped into a hot cup of delicious coffee! Crunchy almonds, snappy shortbread, and even the optional dip or drizzle of chocolate makes biscotti the breakfast solution for those on-the-go people who already have coffee in-hand!
Biscotti – the biscuit for on-the-go people throughout time
“Biscotti” derives from Latin terms “bi” and “cotti” roughly translating to “twice cooked” when combined. Though the word we use for it is medieval, some histories of the biscuit place its roots back as far as the Roman legions who used the twice-baked biscuit’s long shelf-life to their advantage on long journeys. That’s right, biscotti has always been perfect for people who are on-the-go; now, to see if they’ve always been associated with cups of joe!
The flavors of biscotti change from place to place but the general consensus is that they should include almonds (or other nuts like pistachios and hazelnuts) and spices such as anise, cinnamon or, in our recipe, vanilla! These are all flavors that pair nicely with the bitter flavors in freshly brewed coffee, especially when you give the shortbread a chance soak up those roasted flavors! That means, even if coffee and biscotti are a relatively recent friendship given biscotti’s storied history, it’s a flavor match-up that’s a slam dunk!
FAQs & Tips
How to Make Ahead and Store?
Due to the same shelf-life that gave the Roman legions excellent travel rations made from biscotti, you can find excellent stability in your finished biscotti at home! At room temperature, biscotti can survive for up to a month and, when frozen, can stay fresh up to 3 months!
My Biscotti Doesn’t Have That Signature Snap! What Went Wrong?
Biscotti is named after its twice-baked status, so there’s a lot that could potentially go wrong if you’re not careful! A too-soft biscotti is likely caused by too short a second bake, as the second bake is part of what gives biscotti its signature snap and crunch! Just the same, a crumbly biscotti is the result of overbaking, making it difficult to cut into shape!
My Biscotti Tastes Perfume-y! What Went Wrong?
If you’re making biscotti with vanilla extract (or almond extract for that matter), using too much in your dough causes your final result to taste like a fresh spritz of perfume! While that can sometimes be a lovely scent, tasting perfume-y is an excellent way to totally ruin your breakfast, so when adding your extracts, always be conservative. Too little makes the biscotti less flavorful but that’s better than being pungent, in my opinion!
Serving Suggestions
What better way to serve biscotti than with coffee or tea hot out of the pot? Well, I guess a few of our other breakfast favorites could certainly make good pairings! Don’t skip breakfast and serve your biscotti alongside another almond flavor with Almond Breakfast Rolls. Or, if you’re wanting more fiber than in a typical biscotti biscuit, try it alongside some Blueberry or Strawberry Overnight Oats. But, most importantly, don’t forget that cup of joe to dunk your biscotti in!
Biscotti Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole almonds toasted and coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped almonds.
- Divide the dough in half and shape each half into a log approximately 9 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 25 minutes, or until the logs are light golden brown. Remove from the oven and let cool for 10 minutes.
- Transfer the logs to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch thick slices.
- Place the slices cut side down back on the baking sheet and bake for an additional 10 minutes, or until they are golden and crisp.
- Cool the biscotti on a wire rack before serving or storing in an airtight container.
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