makes apprx 4 dozen 2” cookies
preheat oven to 350 degrees
When we were traveling in Tuscany a few years ago we took a cooking class at the hotel we were staying at. The chef made this unique vision of biscotti that I had not had before. It is now my favorite - much lower fat than most versions.
(Unfortunately, the recipe is in grams, so you will need a scale.)
225 grams demerara sugar (this is a more chunky, less processed sugar. you can use regular sugar but the demerara gives a more rustic feel)
25 grams unsalted butter - very softened
1 egg yolk
2 whole eggs
zest of one orange and one lemon
325 grams “00” flour (this is very fine flour and works better than all purpose)
100 grams almond flour
5 grams baking powder
In a small bowl:
Cream butter and sugar together
Beat eggs and yolk together, add to butter mixture
In a larger bowl:
Combine both flours and baking powder.
Add the butter/egg/sugar mixture to the dry ingredients.
Stir to combine, works well to use hands, too. Mixture will be crumbly, but will hold together if pressed.
Divide mixture into 4 parts and shape each into a little log about 2” wide and 8” long. Press to flatten out.
Place on parchment lined baking sheet.
Bake at 350 for 15 minutes (flip halfway through)
Remove - let cool 5 minutes
Slice the logs into 1” wide pieces using a serrated knife, place back on baking sheet - bake another 10-12 minutes until firm (flip halfway through).
These are traditionally served with a sweet wine called Vin Santo, but are equally good by themselves or with coffee or tea.