Biscotti Alla Mauro
252 days ago
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This Biscotti Alla Mauro is a Carlo's Bakery customer favorite. Mauro still remembers when Maddalena’s dad made these and taught him how to make them.
Biscotti Alla Mauro
Biscotti has a nice, buttery flavor thanks to the stick and a half of butter called for in this recipe. It is cut into pieces, which are added to the mixing bowl one at a time. You can cut the butter with Cutco’s Table Knife, which is small, lightweight and easy to handle.
We highly recommend almonds and cashews, but biscotti is incredibly adaptable. If you’re allergic to nuts or if they just aren’t your preference, try dried fruit. We’ve had biscotti using them before and it is also delicious!
The ingredients are blended using a stand mixer and some are added while the mixer is going. Be careful and watch your fingers and tools while doing this. Also, shut off the mixer before trying to scrap the sides of the bowl.
Along with butter, eggs, sugar, brown sugar, vanilla, baking soda, baking powder, flour and nuts, the recipe calls for lemon zest. If by chance you don’t have a zester, Cutco has a great trick for making zest without one.
Using a Vegetable Peeler, remove a thin layer of the peel from the lemon, being careful to avoid the white pith. Lay it on a cutting board, cut into thin strips with a 7″ Santoku knife and then rotate the peel and rock the knife over it until you have a fine zest.
For detailed instructions on how to make lemon zest without a zester, take a look at Cutco's handy tutorial.
Forming the Biscotti
When the ingredients are all combined, place the dough onto a floured surface and cut into four equal pieces, forming them into four separate logs. You can also add some flour to your hands while rolling and forming the dough to prevent sticking.
Brush the logs with egg wash and then bake in a 350 F oven for about 25 minutes. Keep an eye on the biscotti to make sure it doesn’t burn.
Remove the biscotti from the oven and increase the temperature to 375 F. Slice the four logs into smaller individual oblong pieces using a 7″ Santoku.
Place the individual biscotti back into the oven to bake another few minutes. We like ours softer (not soft but on the softer side) so we only toast for an additional five to seven minutes. If you like them harder, add an additional minute and keep checking every minute until they are at your desired consistency. It can be tricky so for all of our first-time bakers please keep a watchful eye as they bake.
Biscotti Alla Mauro offers the perfect balance of sweetness, with a bit of a crunch from the nuts. They are best served with a nice hot cup of coffee in the morning. Give your biscotti a dunk!
Ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 sticks of butter, room temperature and cut into pieces
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 lemon, zested and juiced
- 4 cups all-purpose flour
- 1 cup mixed nuts (I recommend almonds and cashews. You can substitute with minced or dried fruit of your liking.)
- 1/2 cup all-purpose flour, for dusting
- Non-stick baking spray, for baking pan
- 2 eggs, whisked for egg wash
Directions
- Preheat oven to 350 F.
- Add eggs, sugar and brown sugar into the bowl of a stand mixer and combine for about 1 minute.
- Add the softened butter piece by piece into the mixer (while it’s still running).
- Once the butter is incorporated, add the vanilla extract, baking powder, baking soda, juice of 1 lemon and zest of 1 lemon.
- Add 2 cups of the flour to the mixture and let combine for a couple of minutes or until you no longer see any flour.
- Add the last 2 cups of flour and allow for everything to combine.
- Add the nuts (or dried fruits) of your choice and mix it up.
- Take some flour and brush your table with it to cover the surface you’re working on.
- Remove your biscotti mixture from the mixer and place onto the floured surface.
- Work the dough into one large log and cut into 4 equal pieces, each of those 4 pieces are now going to become smaller individual logs.
- Spray two baking sheets with non-stick baking spray, add 2 logs spaced apart on each sheet.
- Brush the logs with the egg wash - it should be a light layer, giving the biscotti dough a nice glow.
- Bake for approximately 25 minutes but check the oven to ensure the biscotti does not burn. Remove the pan from the oven.
- Increase oven temperature to 375 F.
- Remove biscotti logs from the pans, place on a cutting board and cut into individual biscotti.
- Place the individual biscotti back onto the baking sheets and bake for approximately 5 to 10 minutes. If you wish to have the biscotti harder, bake for longer and once again, watch carefully.
- Remove from the oven, allow them to cool and enjoy!
Note: All ingredients after the eggs, sugar and brown sugar are to be added to the mixture while the mixer is going. Just be careful and watch your fingers and tools. Scraping the sides will be necessary but make sure to shut off the mixer while scraping the sides of the bowl.
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