Biscotti da Inzuppo (Dipping Biscuits)

Crunchy biscuits made for dipping into coffee, milk, or espresso.

Ingredients (makes ~30 biscotti)

• 300 g all-purpose flour

• 120 g sugar

• 100 g unsalted butter (soft)

• 2 large eggs

• 1 tsp baking powder

• 1 tsp vanilla extract

• Zest of 1 lemon or orange

• Pinch of salt

Preparation

1. Preheat oven:

   • 180°C (350°F), line a baking sheet with parchment paper.

2. Prepare dough:

   • In a bowl, cream butter and sugar until smooth.

   • Add eggs, vanilla, and citrus zest, mixing well.

   • Sift in flour, baking powder, and salt. Mix until a soft dough forms.

3. Shape biscotti:

   • Roll dough into small cylinders (~10 cm long, 2–3 cm thick).

   • Place on baking sheet, slightly flattening.

4. Bake first round:

   • Bake for 15–18 minutes until lightly golden.

   • Remove from oven and let cool for 5 minutes.

5. Slice and second bake:

   • Cut each cylinder diagonally into ~1 cm slices.

   • Lay slices cut-side down on the sheet and bake 8–10 minutes per side until crisp.

6. Cool and serve:

   • Let biscuits cool completely before serving.

   • Ideal for dipping in milk, cappuccino, or hot chocolate.

Tips

• Store in an airtight container to maintain crispness.

• Add chopped nuts, chocolate chips, or anise seeds for variety.

• Perfect for breakfast or an afternoon snack “alla italiana.”