Prep:15 min.
Cook: 30 min.

This recipe serves:  72  biscotti    
Preparation time: 15 minutes

 

Ingredients

 

two 1/2 cups flour

one cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

one pinch salt

four tablespoons cold water

three large eggs

powdered sugar, for rolling

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Nutrition Facts

Serving Size 3 biscotti
 

Amount Per Serving

Calories 30

Total Fat 0 g

Saturated Fat 0 g

Protein 1 g

Total Carbohydrate 6 g

Dietary Fiber 0 g

Sodium 21 mg

 

Percent Calories from Fat 7%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 83%

 

Cooking Instructions

 

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.

 

2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper, and salt.

 

3. In a separate bowl, whisk the eggs, and water together. Add this to the flour mixture and stir until a stiff dough form.

 

4. Scrape the dough onto a lightly sugared work surface and divide it into four pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

 

5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.
 

6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

 

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

 

8. Store in an airtight tin or plastic container at room temperature for up to two weeks.