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.