Biscotti Alla Mauro

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!