Crispy and Nutty Biscotti Snack
Twice-baked crispy biscotti infused with a subtle mocha aroma and whole almonds.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a snack baked crisp twice with coffee and nutty whole almonds. It is simple baking that even beginners can easily try, making it great to pair with tea time.
- Servings
- about 4–5 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg1, 50 g
- Brown sugar70 g (5 tbsp)
- Grapeseed oil30 g (3 tbsp)
- Coffee extract1 tsp
- Cake flour150 g (1 1/2 cups)
- Baking powder0.5 tsp
- Salta little
- Whole almonds70 g (1/2 cup)
Icing
- Egg white10 g
- Powdered sugar50 g (6 tbsp)
- Coffee extract0.5 tsp
Coffee extract
- Instant coffee2 tsp
- Water2 tsp
- Combine the cake flour, baking powder, and salt together and sift 2 times.
- Instead of grapeseed oil, you can also use olive oil or corn oil.
- Instead of almonds, you can also add nuts like peanuts, walnuts, or hazelnuts, along with dried persimmon strips or chocolate chips.
Steps
1. Add 1 egg and brown sugar to a bowl, and mix with a whisk until the sugar is completely dissolved.
2. Add the grapeseed oil.
Instead of grapeseed oil, you can also use olive oil or corn oil.
3. Add the coffee extract.
Mix coffee and water in equal proportions in hot water until the coffee dissolves, then use it once cooled.
4. Add the flour (+ baking powder + salt) and whole almonds, and mix using a cutting motion with a spatula.
Once the dough forms a single mass...
Instead of almonds, you can also add nuts like peanuts, walnuts, or hazelnuts, along with dried persimmon strips or chocolate chips.
5. Shape it into a thick and flat form, place it on an oven pan, and bake.
6. Bake at a temperature of 180°C for about 25 minutes.
If the color looks right, you can take it out of the oven even if it hasn't been 25 minutes.
7. Let it cool, then slice it into 1.5 cm thicknesses.
To slice without crumbling, do not cool the loaf completely; let it cool for about 10 minutes, then spray just a little water evenly all over the loaf using a spray bottle.
Once the moisture has soaked in to some extent, slice it in multiple back-and-forth passes as if sawing.
If you are impatient and press the knife down all at once, it inevitably cracks.
8. Lay them on their sides on the oven pan, bake at a temperature of 170°C for about 5-10 minutes, flip them over, and bake for 5-10 minutes.
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9. Cool them on a cooling rack.
10. For the icing, first add the egg white and powdered sugar, and mix well.
10 g of egg white is an amount of about 2 tsp.
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11. Finally, add 0.5 tsp of coffee extract and mix evenly so the color comes through.
12. If the consistency is runny, it will not set and will soak into the cookies, so you must adjust the amount of egg white carefully.
A thick consistency that feels slightly stiff is just right.
Place it in a piping bag or plastic bag, snip a hole, and pipe it over the cookies.
These are nicely baked biscotti. I sliced them without thinking, so they are quite thick. They have a pleasant level of sweetness.
Pipe the icing in a zigzag pattern over the biscotti.
Because the icing itself has a strong sweetness, if you insist on decorating with it, you should reduce the amount of sugar in the dough.
If you leave them in a cool place, they will set to the point where they do not stick to your hands.
If you make them even more nicely and package them, they are wonderful as gifts.
Ppunwife's tips
- To slice without crumbling, do not cool the loaf completely; let it cool for about 10 minutes, then spray just a little water evenly all over the loaf using a spray bottle. Once the moisture has soaked in to some extent, slice it in multiple passes as if sawing.
- If the consistency is runny, it will not set and will soak into the cookies, so you must adjust the amount of egg white carefully.
- Because the icing itself has a strong sweetness, if you insist on decorating with it, you should reduce the amount of sugar in the dough.
FAQ
How do I slice the dough without it crumbling?
After baking it in the oven the first time, let it cool for about 10 minutes, lightly mist it with water using a spray bottle, and once the moisture is absorbed, slice it in multiple passes as if sawing.
Can I use another oil instead of grapeseed oil?
You can make it by substituting olive oil or corn oil.
What ingredients can I add instead of almonds?
You can use other nuts like peanuts, walnuts, or hazelnuts, or dried persimmon strips and chocolate chips in the dough.
What consistency should the icing be?
If it is runny, it will soak into the cookies, so adjust the amount of egg white to mix it to a thick consistency that feels slightly stiff.
