Traditional biscotti requires double-baking, but this Italian 'macine' version skips the second bake for softer, cake-like cookies.
Easy Biscotti Macine
Get ready to indulge in these delightful Biscotti Macine, a simple yet scrumptious treat thatβs perfect for dipping! With a perfect balance of crunchy almonds and the rich aroma of vanilla, these biscotti are baked to perfection for a satisfying snack any time of day. Whip them up in no time and elevate your coffee breaks with this irresistible Italian classic!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
The Story
These ring-shaped Italian teatime treats emerged in medieval Lombardy when Austrian bakers fleeing Habsburg taxation settled near Milan in the 1600s, bringing their butter-heavy techniques to a region obsessed with olive oilβthe result is Italy's answer to shortbread that somehow manages to be both crispy and tender, proving that cultural collision creates culinary gold.
Regional Twist
In Emilia-Romagna's Modena province, they replace half the sugar with aged balsamic vinegar reduction and fold in chopped hazelnuts, creating a sweet-tangy complexity that transforms these simple butter cookies into sophisticated digestivi.
π Ingredients
Shopping List
- 1 unit egg yolk
- 80 ml fresh cream
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- butter (to taste)
- 200 grams flour
- a pinch unit salt
- sugar (to taste)
π¨βπ³ Instructions
- 1
Mix 80 grams of sugar and 80 grams of butter with your hands until softened.
- 2
Add 1 egg yolk and 80 ml of fresh cream, then mix.
- 3
Gradually add 200 grams of flour in two parts, along with 1 teaspoon of baking powder and a pinch of salt.
- 4
Knead until you have a soft dough.
- 5
Roll out the dough on a floured surface to a thickness of 1 cm.
- 6
Use a cookie cutter to cut out the shapes and make a hole in the center with a piping bag.
- 7
Bake in a ventilated oven at 170 degrees Celsius for 20-25 minutes.
π‘ Pro Tips
- βKeep butter at 65-68Β°F when mixing by hand so it creams properly with sugar without melting, creating the ideal texture for tender biscotti.ingredient65-68Β°F
- βAdd flour in two stages to prevent gluten overdevelopment, which would make biscotti tough - the first addition should be mixed just until combined, then gently fold in the remainder.technique
- βRoll dough to exactly 1cm thickness using guide sticks because thinner cookies will overbake and become bitter, while thicker ones won't cook through in the center at 170Β°C.technique1cm thickness
- βUse convection at 170Β°C rather than conventional heat because the air circulation prevents bottom browning while ensuring even cooking through the 1cm thickness in 20-25 minutes.equipment170Β°C convection
- βTest doneness at 20 minutes by gently pressing the surface - properly baked biscotti should spring back lightly but not feel wet, as carryover cooking will finish them.timing20 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Traditional biscotti requires double-baking, but this Italian 'macine' version skips the second bake for softer, cake-like cookies.
Easy Biscotti Macine
Get ready to indulge in these delightful Biscotti Macine, a simple yet scrumptious treat thatβs perfect for dipping! With a perfect balance of crunchy almonds and the rich aroma of vanilla, these biscotti are baked to perfection for a satisfying snack any time of day. Whip them up in no time and elevate your coffee breaks with this irresistible Italian classic!
The Story
These ring-shaped Italian teatime treats emerged in medieval Lombardy when Austrian bakers fleeing Habsburg taxation settled near Milan in the 1600s, bringing their butter-heavy techniques to a region obsessed with olive oilβthe result is Italy's answer to shortbread that somehow manages to be both crispy and tender, proving that cultural collision creates culinary gold.
Regional Twist
In Emilia-Romagna's Modena province, they replace half the sugar with aged balsamic vinegar reduction and fold in chopped hazelnuts, creating a sweet-tangy complexity that transforms these simple butter cookies into sophisticated digestivi.
π Ingredients
Shopping List
- 1 unit egg yolk
- 80 ml fresh cream
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- butter (to taste)
- 200 grams flour
- a pinch unit salt
- sugar (to taste)
π¨βπ³ Instructions
- 1
Mix 80 grams of sugar and 80 grams of butter with your hands until softened.
- 2
Add 1 egg yolk and 80 ml of fresh cream, then mix.
- 3
Gradually add 200 grams of flour in two parts, along with 1 teaspoon of baking powder and a pinch of salt.
- 4
Knead until you have a soft dough.
- 5
Roll out the dough on a floured surface to a thickness of 1 cm.
- 6
Use a cookie cutter to cut out the shapes and make a hole in the center with a piping bag.
- 7
Bake in a ventilated oven at 170 degrees Celsius for 20-25 minutes.
π‘ Pro Tips
- βKeep butter at 65-68Β°F when mixing by hand so it creams properly with sugar without melting, creating the ideal texture for tender biscotti.ingredient65-68Β°F
- βAdd flour in two stages to prevent gluten overdevelopment, which would make biscotti tough - the first addition should be mixed just until combined, then gently fold in the remainder.technique
- βRoll dough to exactly 1cm thickness using guide sticks because thinner cookies will overbake and become bitter, while thicker ones won't cook through in the center at 170Β°C.technique1cm thickness
- βUse convection at 170Β°C rather than conventional heat because the air circulation prevents bottom browning while ensuring even cooking through the 1cm thickness in 20-25 minutes.equipment170Β°C convection
- βTest doneness at 20 minutes by gently pressing the surface - properly baked biscotti should spring back lightly but not feel wet, as carryover cooking will finish them.timing20 minutes