Biscotti, which are dry, crunchy cookies traditionally dipped in coffee or tea, are made using two baking functions. During the first bake of the dough loaf, a static heat setting with both top and bottom heat at a medium-high temperature is used to ensure the loaf is fully baked.
After slicing, the biscotti are dried out in the oven using the turbo function at a relatively low temperature. This helps dry the cookies evenly without burning the nuts and raisins inside. The turbo function is also useful for baking two trays simultaneously, ensuring even heat distribution throughout the oven.
Ingredients:
2 large eggs, room temperature
150 grams of honey (½ cup minus 1 tablespoon)
1 teaspoon of quality vanilla extract (or vanilla paste)
230 grams whole wheat flour (2 cups minus 2 tablespoons)
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons cinnamon
150 grams whole roasted nuts (pecans, walnuts, almonds, cashews)
50 grams dark raisins
Instructions:
1. Preheat the oven to 180°C (top and bottom heat).
2. In a bowl, whisk the eggs, honey, and vanilla until you get a uniform and slightly fluffy mixture, about two minutes.
3. Sift the whole wheat flour, baking powder, salt, and cinnamon into the bowl. Mix using a spatula or spoon until nearly smooth. Add the nuts and raisins, stirring until you get a uniform, solid, and slightly sticky dough.
4. Line a baking sheet or tray with parchment paper. With wet hands, shape the dough into a rectangle. Try to cover any exposed raisins with dough to prevent burning during baking. Bake for 25-30 minutes, until the loaf is browned and slightly cracked.
5. Let it cool completely.
6. Preheat the oven to 130°C using the turbo setting. Use a sharp bread knife to slice the loaf into cookies about 0.5 cm thick. Arrange the biscotti on the baking sheet.
7. Bake for about 20 minutes, flip the biscotti, and bake for another 20 minutes, until the cookies are dry and firm to the touch.
8. Transfer the biscotti to a cooling rack and let them cool completely. Store in an airtight container at room temperature for up to three weeks.
By Naama Gaon, in collaboration with Sugat.