Biscotti di Frolla Recipe Guide

Let me show you how I make Biscotti di Frolla, a classic Italian shortcrust cookie that is versatile, delicious, and simple to prepare. Based on my overall experience, this recipe is ideal for beginners and can easily be adapted to suit different dietary needs. Biscotti di Frolla is perfect for dipping in coffee or tea, and you can make it your own with various flavors and textures.

Notes on What to Expect:

Biscotti di Frolla are delicate yet slightly crunchy, with a rich, buttery flavor. They are not as hard as traditional biscotti but are perfect for dipping into coffee or tea. Based on my overall experience, they make a great base for other flavors, and the dough is incredibly forgiving, allowing for plenty of creativity.

This recipe gives you a great foundation to experiment with and make your own variations. When you’re preparing a batch for family gatherings or just a treat to enjoy with your coffee, these cookies are sure to impress.

Meal Facts:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Time to Stand: 10 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 20 cookies
• Calories per Serving: 120 kcal
• Cost of Ingredients: Affordable (around $10)
• Cuisine: Italian
• Course: Dessert or Snack
• Equipment Needed: Mixing bowls, electric mixer (optional), baking tray, parchment paper, rolling pin, cookie cutters
• Check out the right equipment and Ingredients that you need for making  Biscotti di Frolla  here

Ingredients:

• 300g (2 1/2 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar
• 150g (3/4 cup) unsalted butter, softened
• 2 large egg yolks
• 1 whole egg
• 1 tsp vanilla extract (or lemon zest for a citrus twist)
• 1/2 tsp baking powder
• Pinch of salt
• Check out the right equipment and Ingredients that you need for making  Biscotti di Frolla  here

Step-by-Step Instructions:

Step 1: Prepare Your Dough

• Cream the Butter and Sugar
  In a large bowl, beat the softened butter and sugar together until light and fluffy. If you have an electric mixer, it will make this process faster, but a wooden spoon works fine too.
• Add the Eggs
  Incorporate the two egg yolks and the whole egg into the butter mixture, one at a time, ensuring each is fully mixed before adding the next. This adds richness and helps bind the dough.
• Flavor It Up
  Stir in the vanilla extract (or lemon zest) to infuse the dough with a subtle flavor that complements the richness of the butter.

Step 2: Form the Dough

• Mix the Dry Ingredients
  In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry mixture to the wet ingredients. Mix until a smooth, pliable dough forms. From my own personal experience, the dough should not be sticky but soft enough to roll out easily.
• Chill the Dough
  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to work with.

Step 3: Shape and Bake

• Roll and Cut
  Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes. The classic shape for Biscotti di Frolla is round or oval, but you can get creative here!
• Bake
  Place the cookies on a baking tray lined with parchment paper and bake for 20-25 minutes or until they turn golden around the edges. Remove them from the oven and let them cool on a wire rack.

Step 4: Serve or Store

Once the biscotti have cooled completely, they are ready to serve. Store them in an airtight container for up to a week, and enjoy them with your morning coffee or as an afternoon snack.

• Check out the right equipment and Ingredients that you need for making  Biscotti di Frolla  here

Variations:

1. Chocolate Chip Biscotti di Frolla: Add 100g of mini chocolate chips to the dough for a sweeter treat.
2. Almond Biscotti di Frolla: Fold in 50g of chopped almonds to add a nutty crunch.
3. Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. From my overall experience, adding a tablespoon of cornstarch to gluten-free flour gives the cookies a smoother texture.
4. Vegan: Use vegan butter and replace the eggs with 3 tablespoons of applesauce or mashed banana for a vegan-friendly version.
5. Sugar-Free: Substitute sugar with a granulated sugar alternative, like stevia, for a lower-calorie option.

Tips & Troubleshooting:

• If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes workable.
• For a crispier cookie, bake for an additional 3-5 minutes. Keep an eye on them so they don’t burn.
• If your cookies spread too much, make sure the dough is chilled enough before rolling it out. This prevents excessive spreading during baking.
• For evenly baked cookies, rotate the baking tray halfway through the bake time.
• Check out the right equipment and Ingredients that you need for making  Biscotti di Frolla  here

Nutritional Information (per cookie):

• Calories: 120 kcal
• Fat: 7g
• Carbohydrates: 14g
• Protein: 2g
• Sugar: 6g