Biscotti Sardi (Sardinian Biscuits)

Biscotti Sardi (Sardinian Biscuits)

Biscotti Sardi (Sardinian Biscuits)

By Master Chef Gianluca Deiana Abis

History of Biscotti Sardi

Biscotti Sardi (also known as Biscotti di Sardegna) are traditional biscuits from the island of Sardinia, often enjoyed as a sweet treat during holidays, celebrations, or as an accompaniment to coffee or wine. These biscuits are known for their unique texture, which is slightly crunchy but not overly hard, making them perfect for dipping into a glass of Cannonau (Sardinian red wine) or Moscato.

Sardinian biscotti are typically made with almonds, which are abundant in Sardinia’s climate. These cookies often feature aniseed or lemon zest, adding aromatic and citrusy notes. The process of double-baking, known as biscotti in Italian, gives them their signature crunchy texture. They are often served in Sardinian homes and are a staple during family gatherings, offering a simple yet delicious treat.

Ingredients

• 2 cups (250g) all-purpose flour

• 1 cup (200g) sugar

• 1/2 cup (75g) whole almonds (unpeeled, roasted)

• 2 teaspoons baking powder

• 1 teaspoon aniseed (optional, or use lemon zest for a citrusy flavor)

• Zest of 1 lemon (optional, for added freshness)

• 2 large eggs

• 1/4 cup (60ml) extra virgin olive oil

• 1 teaspoon vanilla extract

• A pinch of salt

• 1 egg (for egg wash)

Preparation Steps

1. Prepare the Dough:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

• In a large bowl, combine the flour, sugar, baking powder, aniseed (or lemon zest), and salt. Stir the dry ingredients together.

• Add the eggs, olive oil, and vanilla extract to the dry ingredients. Mix well until the dough begins to come together.

• Fold in the whole almonds, making sure they are evenly distributed in the dough. The dough should be sticky but firm enough to shape.

2. Shape the Biscotti:

• Turn the dough out onto a lightly floured surface. Divide the dough into two portions and roll each into a log shape, about 12 inches long. Flatten each log slightly with your hands.

• Place the logs on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the logs with the egg wash (1 beaten egg) to give them a golden finish when baked.

3. Bake the First Time:

• Bake the logs in the preheated oven for about 20-25 minutes, or until they are golden and firm to the touch. The logs will puff up slightly during baking, and the tops should be lightly browned.

• Remove the logs from the oven and let them cool for about 10 minutes on a wire rack. The logs will firm up a bit, making them easier to slice.

4. Slice the Biscotti:

• Once the logs are cool enough to handle, use a serrated knife to slice them into 1/2-inch thick pieces. Cut diagonally for a traditional biscotti shape.

• Lay the biscotti slices back on the baking sheet, cut-side up, for the second round of baking.

5. Double-Bake the Biscotti:

• Return the sliced biscotti to the oven and bake for another 10-15 minutes, or until they are golden brown and crisp. Flip the biscotti halfway through baking to ensure they bake evenly on both sides.

• Remove the biscotti from the oven and allow them to cool completely on a wire rack.

6. Serve:

• Once cooled, your Biscotti Sardi are ready to be enjoyed! Serve them with a cup of coffee, tea, or a glass of Moscato or Cannonau wine for an authentic Sardinian experience.

Chef Tips:

1. Almonds:Use whole, unpeeled almonds for a more authentic texture. Roasting the almonds before adding them to the dough enhances their flavor. You can also toast them lightly in the oven for about 10 minutes at 350°F (175°C) for an extra layer of nuttiness.

2. Flavor Variations:You can experiment with the flavor by substituting the aniseed with other aromatic spices such as cinnamon or fennel seeds, or you could skip the aniseed entirely and add more lemon zest or orange zest for a citrus twist.

3. Dough Consistency:The dough should be slightly sticky but manageable. If it’s too sticky to shape, chill it in the fridge for about 15-20 minutes to make it easier to handle.

4. Storage:Biscotti Sardi can be stored in an airtight container at room temperature for up to a week. They also make great gifts, and their sturdy, crunchy texture makes them ideal for shipping.

5. Dipping:These biscotti are traditionally enjoyed by dipping them in wine (especially Cannonau or Moscato), making them perfect for dessert after a hearty Sardinian meal.

Wine Pairing:

1. Cannonau (Sardinia):A glass of Cannonau, Sardinia's signature red wine, pairs beautifully with the slightly sweet, nutty flavor of the biscotti. The wine’s tannins complement the crunchy texture of the cookies, making it the perfect match for an after-dinner treat.

2. Moscato d'Asti (Piedmont):The sweet, effervescent nature of Moscato d'Asti works wonderfully with Biscotti Sardi. The light bubbles and fruity flavors balance the richness of the cookies, enhancing the overall experience.

3. Vin Santo (Tuscany):For a classic Italian pairing, Vin Santo—a sweet dessert wine from Tuscany—provides the right amount of sweetness and richness to complement the biscotti’s crunchy, almond-flavored texture.

Enjoy your Biscotti Sardi (Sardinian Biscuits)!

These traditional Sardinian biscuits are the perfect treat for any occasion. With their crisp texture, nutty almond flavor, and slight sweetness, they are ideal for enjoying with coffee, tea, or wine. Buon Appetito!