Name: Lidia Bastianich Biscotti Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: All-Purpose Flour; Natural and Unsweetened Cocoa Powder; Baking Powder; Baking Soda; Ground Aniseed; Kosher Salt; Unsalted Butter; Sugar; Large Eggs; Egg Yolk; Anise Extract; Grated Zest; Slivered Almonds

Table of Contents

Every new resident of Italy has their favorite biscotti, and so do we. Sometimes we can’t resist buying a new batch of biscotti for the house, and sometimes we just crave for them for breakfast. No matter how you like your biscotti, we hope this recipe will inspire you to make your very best biscotti ever.

Lidia Bastianich is an Italian American chef with the most incredible chocolate-topped biscotti, an essential ingredient for almost any sweet tooth. The recipes are simple with no special equipment required. Lidia Bastianich Biscotti is the best thing you can use with any of their delicious recipes.

It’s fair to say that bakeries have been popular for quite a long time. In fact, many recipes have been passed down through families for generations. But, is everything as traditional as it seems? In this recipe, we look into one of the most classic biscotti recipes – the Lidia Bastianich biscotti – and learn about the secrets behind its creation.

How to make a lidia bastianich biscotti recipe

We all love to make delicious homemade recipes at home, but most of us don’t know how to make biscotti. There are many different types of biscotti, but the simple recipe for this type of biscotti is very easy to make. If you are new to making biscuits, this is one of the easiest ways to learn how to make biscotti.

Ingredients

All-Purpose Flour, Two and a Half Cups
Natural and Unsweetened Cocoa Powder, Three Tablespoons
Baking Powder, One Teaspoon
Baking Soda, Half Teaspoon
Ground Aniseed, Half Teaspoon
Kosher Salt, One-Fourth Teaspoon
Unsalted Butter, at Room Temperature, Half Stick
Sugar, One Cup
Large Eggs, Three
Egg Yolk, One Extra
Anise Extract, Half Teaspoon
Grated Zest, 1 Small Orange
Slivered Almonds, Half Cup

Instructions

Step 1:

Heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. On another piece of parchment, combine the flour, cocoa, baking powder, baking soda, aniseed, and salt.

In a mixer fitted with the paddle attachment, combine the butter and sugar and beat until smooth.

Step 2:

Mix well after adding each egg and yolk one at a time at medium speed. Pour the anise extract or sambuca and the orange zest into a mixing bowl.

To make the dough smooth, add the dry ingredients and mix until combined. Evenly distribute the almonds throughout the dough. Place the dough in the refrigerator for 15 minutes.

Step 3:

Shape the dough into two flattish 12-inch logs and place them approximately 3 inches apart on the baking sheet. (Dust your hands and the dough with flour if it’s too sticky.)

Step 4:

Puff up the logs and bake them for approximately 25 minutes, or until they are cooked through but not colored. Take the logs out of the oven and lay them on a cooling rack. Lower the oven temperature to 325 degrees F.

Step 5:

Cool the logs until they are firm enough to handle but still soft, approximately 10 minutes. To make 12-inch-thick biscotti, cut the logs with a serrated knife.

Step 6:

Place them on the baking sheet without touching, and bake for 10 minutes, or until they are crisp. On the other side, bake for 10 to 15 minutes more until the biscotti are crisp.

Let them cool completely on wire racks. Then serve the biscotti!