Biscotti Regina with Almonds and Sesame Seeds

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) whole almonds 1/2 cup (60g) whole almonds
• 1/4 cup (35g) sesame seeds 1/4 cup (35g) sesame seeds

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 6g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 7g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the almonds and sesame seeds until evenly distributed throughout the dough.
7. 7.
   Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide.
8. 8.
   Place the logs onto the prepared baking sheet, leaving space between them.
9. 9.
   Bake for 25-30 minutes, or until the logs are lightly golden brown.
10. 10.
    Remove from the oven and let the logs cool for 10 minutes.
11. 11.
    Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
12. 12.
    Arrange the slices cut-side down on the baking sheet and return to the oven for an additional 10-15 minutes, or until the biscotti are golden and crisp.
13. 13.
    Remove from the oven and allow the biscotti to cool completely on a wire rack.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant before incorporating them into the dough. This will enhance their flavor.
• Sesame seeds — For a more pronounced nutty taste, lightly toast the sesame seeds in a dry skillet over low heat until golden brown before adding them to the dough.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of orange zest to the dough.
• If you prefer a sweeter biscotti, you can dust them with powdered sugar after they have cooled completely.
• Biscotti can be stored in an airtight container for up to two weeks, making them a perfect make-ahead treat for gatherings or gifts.
• Experiment with different nuts or seeds, such as pistachios or poppy seeds, to create your own unique variations.
• To achieve a crisper texture, bake the biscotti for a few extra minutes during the second baking phase.

Serving advice

Serve Biscotti Regina alongside a cup of freshly brewed coffee or tea. They are perfect for dipping and savoring the flavors. Alternatively, enjoy them on their own as a delightful snack or dessert.

Presentation advice

Arrange the biscotti on a decorative platter or in a cookie jar, allowing their elongated shape and golden color to shine. Consider adding a sprinkle of powdered sugar or drizzling melted chocolate over the top for an elegant touch.