Artisan San Martino Biscotti

Artisan San Martino Biscotti

350 mins
medium
24 servings

Enjoy these delightful, spiced biscotti perfect for any occasion. A delightful treat with a touch of warmth.

BiscottiItalian

Equipment Needed

  • Baking Sheets
  • Mixing Bowls
  • Parchment paper
  • Rolling Pin

Ingredients

  • 500.00 gGluten-Free Flour Blend(Use a high-quality blend for best results.)
  • 150.00 gGranulated Sugar
  • 100.00 gUnsalted Butter(Softened to room temperature.)
  • 7.00 gActive Dry Yeast(Ensure it's fresh.)
  • 20.00 gAnise Seeds(For a warm, aromatic flavor.)
  • 1.00 pinchCinnamon(Optional, adjust to taste.)
  • 170.00 mlWater(Room temperature.)
  • 5.00 gSalt(Use fine sea salt.)

Instructions

1

Whisk together flour, sugar, butter, yeast, anise seeds, cinnamon (if using), and salt in a large bowl. Gradually add water, mixing until a soft, yet firm dough forms.

Estimated time: 10 minutes

2

Shape the dough into a ball, place it in a bowl, and coat the surface with butter. Cover and let rise in a warm place for 2 hours.

Estimated time: 120 minutes

3

Divide the risen dough into 4 equal portions. Roll each portion into a log.

Estimated time: 15 minutes

4

Cut each log into 60g pieces. Roll each piece into a 14-15cm long rope.

Estimated time: 15 minutes

5

Twist each rope into a spiral shape, sealing the ends with a little water.

Estimated time: 10 minutes

6

Place the shaped biscotti on a baking sheet lined with parchment paper.

Estimated time: 5 minutes

7

Cover and let rise for another 60-90 minutes.

Estimated time: 90 minutes

8

Preheat oven to 200°C (400°F), then reduce to 180°C (350°F) and bake for 20 minutes.

Estimated time: 20 minutes

9

Reduce oven temperature to 150°C (300°F) and bake for another 40 minutes, or until golden brown and firm. Cover with foil if they brown too quickly.

Estimated time: 40 minutes

10

Turn off the oven and let the biscotti cool completely inside, with the door slightly ajar, for proper drying.

Estimated time: 60 minutes