If you have trouble making a choice between a cake and a cookie, without any second thoughts, go with some biscotti.


Biscotti are a hybrid between cake and biscuit, which tastes like a cake and has texture similar to a biscuit. Though the procedure and ingredients are quite parallel to that of cake baking, double baking it, leads to an end product homogeneous to a cookie.Crispy top with a soft interior makes it a perfect tea time snack.




Yield: Almost 35-40 biscotti


  • 3 cup all-purpose flour + extra for dusting
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1 cup fine sugar
  • 4 large eggs
  • 2 teaspoons vanilla essence
  • ¾ cup almonds
  • 3 tablespoons coarsely ground sugar


  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl sift together flour, baking powder, and salt and keep aside.
  • In another bowl, put butter and granulated sugar. Beat until creamy and fluffy, for about 2 minutes.
  • Add in 3 whole eggs gradually, one at a time. Mix in vanilla. Then gradually mix in flour mixture. Stir in the almonds.
  • On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with remaining beaten egg; sprinkle with the coarsely ground sugar.
  • Bake in the preheated oven at 325 degrees F (165 degrees C) for 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees F
  • Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to baking sheets, laying them on sides. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.


  • While baking it the second time, bake until they are soft. As they tend to become harder after cooling.


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