Biscotti con molte uova is a classic Italian treat that evokes cozy childhood memories. This recipe has inspired global adaptations and holds a special place in my family’s heart. Dedicate love and attention to each ingredient for the best results.
I’m excited to share my recipe for biscotti con molte uova, a dish that brings back fond childhood memories. This Italian classic has inspired many global adaptations and holds a special place in my family’s heart.
Biscotti con molte uova evokes tender memories of my childhood. The aroma of freshly baked cookies fills the air, and I can’t help but feel cozy and nostalgic.
Biscotti con molte uova has left its mark on kitchens around the world, inspiring iconic dishes and adaptations. Did you know that biscotti means ‘twice-baked’ in Italian?
My mother used to make a special variant of this recipe with almonds, which holds a special place in my heart. What’s your family’s beloved version of this classic?
Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Dedicate love and attention to each ingredient for the best results.
INGREDIENTI
- 4 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
PROCEDIMENTO
- Preheat oven to 350°F.
- In a large bowl, beat eggs and sugar until light and fluffy.
- Add oil, flour, baking powder, vanilla extract, and salt. Mix until well combined.
- Divide dough into two equal parts and shape into logs.
- Bake for 20-25 minutes or until lightly golden.
- Remove from oven and let cool for 10 minutes.
- Cut logs into 1/2 inch slices and place back on baking sheet.
- Bake for an additional 10-15 minutes or until golden brown.
- Remove from oven and let cool before serving.
SERVIRE CON
Serve with a hot cup of coffee or tea for a cozy and comforting treat.
CONSIGLI
For a twist, try adding chopped nuts or chocolate chips to the dough before baking. Store in an airtight container for up to a week.
I hope you enjoy making and savoring this classic Italian treat as much as I do. Buon appetito!
