Learn how to make biscotti al cucchiaio di benedetta rossi senza burro, a classic Italian treat that brings back fond childhood memories and has been adapted and reinvented in kitchens around the world. Discover the secret to making this recipe a delight and share your own family variant.
I’m excited to share my recipe for biscotti al cucchiaio di benedetta rossi senza burro. This classic Italian treat brings back fond childhood memories and has been adapted and reinvented in kitchens around the world.
The food we grew up with often evokes nostalgic emotions. Biscotti al cucchiaio di benedetta rossi senza burro is no exception, reminding us of tender and cozy memories from childhood.
Biscotti has left a mark on kitchens around the world, leading to iconic dishes. Explore some curiosities or historical peculiarities of this dish, and how it has been adapted and reinvented in different cultures.
My mother used to make a variant of this recipe with another ingredient, which holds a special place in my heart. Share a version of this recipe that holds special meaning for you, for instance, a version your grandmother used to prepare.
Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Regardless of the complexity, its final flavor and quality heavily depend on the love and attention we dedicate to each ingredient.
- 200g flour
- 100g sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon honey
- 1 tablespoon olive oil
- Preheat the oven to 180°C.
- Mix all the ingredients in a bowl until you get a smooth dough.
- Form small balls and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
Enjoy these delicious biscotti with a cup of coffee or tea for a perfect afternoon snack.
For a twist on this classic recipe, try adding chopped nuts or chocolate chips to the dough.
I hope you enjoy making and eating these biscotti as much as I do. Buon appetito!