Homemade biscotti are infinitely better than any you can buy in a store, and when you’re hungry and need a quick energy boost, they’re even delicious. The subtly sweet, crisp almond cookies, loved throughout the world, have their origin in Italy. The word biscotti is the plural form of biscotto, which originates from the ancient Latin word biscoctus, meaning “twice-baked.”

The first documented recipe for the biscuit is a centuries-old manuscript, now preserved in Prato, found by the eighteenth-century scholar Amadio Baldanzi. In this document, the biscuits are called Biscotti of Genoa. By baking them twice, they lose any excess moisture, which ensures a crisp, dry cookie perfect for dipping.

Don’t make the mistake of dipping one extra biscotto into the coffee — so if you start reaching for the biscotti on the plate in the middle of the table to dip into your coffee, stop and think of the number of Italian Food Rules you are about to break.

Buttery, soft, and made completely from scratch, this easy homemade biscotti are also filled with chewy, sweet, dried cranberries. They deserves a permanent place in your recipe repertoire.

Our version is simple and is rather a combination of biscotti and cookies. The most important thing is that they are delicious, fluffy and appetizing.

INGREDIENTS

  • 200 g unsalted butter at room temperature
  • 100 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda.
  • 300 g all-purpose flour (add more if you need)
  • 1 cup dried cranberries

Step 1: Preheat oven to 350°F/ 175°C and line baking sheets with nonstick baking mats or parchment paper.

Step 2: In a medium bowl combine the flour, baking soda and baking powder.

Step 3: In the bowl of an electric mixer beat the butter, granulated sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually add the flour mixture. 

Step 4: Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

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