It’s been a while since I did any baking.  I saw a recipe for Biscotti that I wanted to try sometime ago, so I tried it today.  Biscotti in Italian means any biscuits, what we call biscotti is called Cantuccii in Italy.


I love things that have some characterictic texture like crunchy, crispy, sticky, chewy, wobbly, etc and I do love biscotti, too.  I’ve tried a few different recipes over the years but none of them was to my liking so never repeated any of them.  This time, I saw this recipe on Youtube (only in Japanese) and tried it with a little modification.  The lady mentioned that if you like it quite crunchy with a little rough texture she recommends using a mixture of 50g of cake flour, 50g of whole wheat flour and 50g of almond flour, so that’s what I did.  I used less salt, more sugar (because she uses chocolates but I didn’t) and a little milk for extra moisture because an egg wasn’t quite enough moisture.



日本の薄力粉 50g
イギリスの全粒粉 50g
アーモンドパウダー 50g
砂糖 65g (チョコレートを入れないので増やしました)
塩 2つまみ
ベーキングパウダー 小さじ1
卵 1個
ミルク ほんのちょっと
アーモンド 60g
バニラエクストラクト 小さじ1くらい




*** Biscotti ***

Japanese cake flour (50g)
English Whole wheat flour (50g)
Almond Powder (50g)
Sugar (65g)
Salt (2 pinches)
Baking powder (1 tsp)
Egg (1)
Milk (just a little splash)
Whole almonds (60g)
Vanilla Extract (About 1 tsp)

I mixed all the flour, sugar, salt, baking powder, added egg with vanilla extract and mixed all together without kneading.  It was a little too dry so I added a very small amount of milk, put them together, added almond and mixed all together, made a flat oblong shape (about 1.5cm thick), put it on baking sheet and baked at 180C for about 20 minutes.  Then I took it out, sliced in about 1.5cm thick pieces, put them all back on the baking sheet with the cut side up and baked it at 160C for a further 20 minutes.









Leave a Reply