Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide.
Place the dough logs on the prepared baking sheet, spacing them apart to allow room for spreading.
Bake the First Time:
Brush the top of each dough log with a beaten egg for a golden finish (optional).
Bake in the preheated oven for about 20–25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and allow them to cool for about 10 minutes on the baking sheet.
Slice the Biscuits:
Once the dough logs have cooled slightly, use a serrated knife to slice them into about ½-inch thick pieces. This should give you nice, crisp biscuits.
Arrange the slices back on the baking sheet, cut side down.
Bake Again:
Return the biscuit slices to the oven and bake for an additional 10–15 minutes, or until they are golden and crisp on both sides.
Once done, remove from the oven and let them cool completely on a wire rack.
Serve:
If desired, dust the cooled biscuits with powdered sugar for an extra touch of sweetness before serving.
Tips for Serving and Storing:
Serving: Sicilian biscuits are perfect for pairing with coffee, tea, or dessert wines like vin santo. They also make a wonderful addition to a dessert platter or gift basket.
Storing: Store your biscuits in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Just make sure they are completely cooled before sealing them in a freezer-safe bag or container. They’ll keep well for up to 3 months in the freezer.
Variants:
Chocolate-Dipped Biscotti: For a sweeter twist, melt some dark or milk chocolate and dip the ends of the cooled biscuits into the chocolate. Let them set before serving.
Citrus Variations: If you prefer a different flavor, you can experiment with orange or lime zest in place of lemon. Each variation will bring its own unique aroma and flavor to the biscuits.
Pistachio Biscuits: Substitute the almonds with shelled pistachios for a richer, more distinctive flavor. Pistachios are also a common ingredient in Sicilian desserts and will add an authentic touch.
FAQ:
Can I use a different type of flour for these biscuits?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour for a healthier version. Just keep in mind that the texture and taste may vary slightly.
Can I make these biscuits without eggs?
While eggs are essential for binding the dough, you can try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a vegan alternative.
Why are my biscuits soft instead of crunchy?
If your biscuits aren’t as crunchy as you’d like, it’s important to bake them a bit longer during the second round of baking. Also, make sure the dough is sliced thin enough for them to crisp up properly.
Can I add other nuts or dried fruits to the recipe?
Absolutely! Feel free to add raisins, dried figs, or even hazelnuts to the dough to create a unique variation of Sicilian biscuits. Just be sure to chop them into small pieces for even distribution.
How can I make these biscuits more flavorful?
Try adding a small splash of almond extract or a drizzle of honey to the dough for extra flavor. You can also sprinkle some cinnamon or cardamom into the dry ingredients to create a spiced version.
These Sicilian biscuits are a perfect way to bring a piece of Italy to your kitchen. Their crunchy texture, citrusy zest, and nutty goodness make them a delicious snack or dessert for any occasion. With a few simple steps and ingredients, you can enjoy these traditional treats whenever you like!
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