Classic Biscotti Cookies

Step-by-step cooking

1. Step 1:

   

   Add the twice-sifted flour to the bowl. Add sugar and baking powder for the dough.

2. Step 2:

   

   Wash the eggs and beat them into a bowl with flour.

3. Step 3:

   

   Mix the future dough with a spoon.

4. Step 4:

   

   Add milk to the bowl. It can be both cool and room temperature. There is no difference.

5. Step 5:

   

   Carefully pour out the dough. If it is no longer convenient to do this with a spoon, then knead with your hands.

7. Step 6:

   

   Almonds can be left whole. But I pre-shredded it a little with a knife. Crumbs should not be sought here either, because with more or less large pieces when slicing biscotti, they will look appetizing.

8. Step 7:

   

   Add almonds to the dough and mix, achieving an even distribution of nuts on the dough. From the dough, roll a bar about four centimeters wide. And slightly flatten it at the edges. Place on a baking sheet greased with sunflower oil and bake at a temperature of one hundred and eighty degrees for twenty minutes. I used a special Teflon baking mat.

9. Step 8:

   

   This is how the bars look after the first baking. They gripped well and increased in volume. But they should still be soft inside.

10. Step 9:

    

    With a sharp knife, cut the bars diagonally diagonally into pieces one and a half centimeters wide. Put back on the baking sheet and bake again in the oven at the same temperature (one hundred and eighty degrees) for half an hour. Or until the cookies become completely dry.