Imagine biting into a perfectly crisp, golden biscotti studded with sweet, plump currants that transport you straight to the charming cafes of Italy. These traditional Italian cookies are not just a treat; they're an experience that combines centuries-old baking techniques with a burst of fruity flavor. Whether you're a seasoned baker or a curious food lover, this currant biscotti recipe will elevate your home baking game and impress everyone who takes a bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup currants
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, beat the two large eggs and add the vanilla extract. Mix them together until fully combined.
- Pour the egg mixture into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until the dough starts to come together.
- Add the currants to the dough and mix until they are evenly distributed throughout the mixture.
- The dough will be sticky, so you may want to lightly flour your hands before handling it. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch.
- Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. After cooling, transfer the logs to a cutting board.
- Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut-side down back on the baking sheet.
- Return the baking sheet to the oven and bake the biscotti for an additional 10 minutes, flipping them halfway through to ensure even browning.
- Once they are golden and crisp, remove the biscotti from the oven and let them cool completely on a wire rack.
- Store the currant biscotti in an airtight container at room temperature for up to two weeks. Enjoy your delicious Italian treat with coffee or tea!
Tips
- Use room temperature eggs for better dough consistency and easier mixing.
- Don't skip the parchment paper - it prevents sticking and ensures easy cleanup.
- If the dough feels too sticky, lightly dust your hands with flour before shaping the logs.
- For extra flavor, consider toasting the currants lightly before adding them to the dough.
- Allow biscotti to cool completely before storing to maintain their signature crisp texture.
- Experiment with different mix-ins like chopped nuts or orange zest to create your own unique variation.
- These biscotti are perfect for dunking in coffee, tea, or even a sweet dessert wine!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 22g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
