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Biscotti ai frutti are traditional Italian twice-baked almond biscuits studded with dried fruits and nuts. These crunchy, dunking biscuits are perfect for breakfast or with coffee. The double-baking process creates their signature hard, crispy texture that makes them ideal for dipping in beverages.
Prep
20 min
Cook
45 min
Total
65 min
Servings
24 srv
Difficulty
Easy
Calories
185 kcal
For 24 serving(s)
Per serving
Preheat oven to 180°C and line a baking sheet with parchment paper
In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes
Beat in eggs one at a time, then add vanilla extract and mix well
In a separate bowl, whisk together flour, baking powder, salt, and ground almonds
Fold the dry ingredients into the wet mixture, then gently fold in chopped dried fruits, whole almonds, and walnuts
Divide dough in half and shape into two long logs on the prepared baking sheet, spacing them 5 cm apart
Bake for 25-30 minutes until golden and firm to the touch
Cool for 10 minutes, then slice diagonally into 2 cm thick pieces using a serrated knife
Place slices cut-side down on the baking sheet and bake for another 10-12 minutes until lightly toasted
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