Italian Recipes

Tirolese Biscotti with Strawberry Jam and Vanilla

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Tirolese Biscotti with Strawberry Jam Recipe

These delightful Tirolese biscotti, known for their crisp texture and sweet, fruity filling, make a perfect treat for any occasion. The combination of buttery dough with the delicate fragrance of vanilla, paired with luscious strawberry jam, creates an irresistible dessert that can be served during afternoon tea or as a holiday gift. In this recipe, we guide you through every step of preparation to ensure your biscotti come out perfectly every time.


Ingredients

Ingredient Quantity
Baking powder 8g
All-purpose flour (00 flour) 250g
Granulated sugar 100g
Fine salt A pinch
Egg 1
Butter (cold, cut into cubes) 125g
Vanilla bean 1
Strawberry jam As needed
Powdered sugar (for dusting) As needed

Instructions

Step 1: Preparing the Biscotti Dough
Start by preparing your workspace with a clean, flat surface or a large mixing bowl. Pour the all-purpose flour onto the surface and create a well in the center, mimicking a “fountain.” Sift the baking powder and incorporate it into the flour, ensuring it’s evenly mixed. Add the granulated sugar, a pinch of fine salt, and the seeds scraped from the vanilla bean. The seeds of the vanilla bean will provide a fragrant, aromatic foundation for the dough.

Next, cube the cold butter and add it into the flour mixture. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs or sand. Once the butter is thoroughly integrated, add the egg to bind the dough together.

Knead the dough gently until it becomes smooth and uniform. This process should take about 5-7 minutes. If the dough feels sticky, add a bit more flour until the texture is just right—firm but pliable. Once you’re satisfied with the dough’s consistency, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill. This resting period will allow the dough to firm up, making it easier to roll out.

Step 2: Rolling and Cutting the Dough
After chilling, remove the dough from the fridge and let it come to room temperature for a few minutes. Place the dough on a lightly floured surface and roll it out into a thin sheet, about 3mm thick. Using a round cookie cutter or a cup, cut out circular shapes with a diameter of about 5 cm (approximately 2 inches).

For each pair of biscotti, you will need one full circle and one circle with holes. To create the holey top, take a round cutter or an apple corer (the kind that removes cores from apples) and carefully punch three holes in the center of each top circle. The holes should be evenly spaced, allowing a glimpse of the strawberry jam filling once the biscotti are assembled.

Step 3: Baking the Biscotti
Line a baking sheet with parchment paper to prevent the cookies from sticking. Arrange the bottom cookies and their corresponding top halves on the tray, ensuring they are paired up. This step is crucial, as each biscotti is made from two pieces—one full and one with holes—sandwiched together with the strawberry jam.

Preheat your oven to 180°C (350°F). Once the oven has reached the correct temperature, bake the biscotti for approximately 20 minutes. Keep an eye on them as they bake; they should remain pale and not become golden brown. If the edges start to darken prematurely, reduce the oven temperature slightly.

Remove the biscotti from the oven once they are lightly golden and crisp. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Assembling and Finishing Touches
While the biscotti are still warm, take the solid-bottomed cookies and spoon about half a teaspoon of strawberry jam into the center of each. You want the jam to sit comfortably in the middle, filling the base cookie’s surface. Once all of the jam has been added, top each with a holey cookie to create a sandwich.

Finally, dust the cooled biscotti generously with powdered sugar. This step adds a lovely finishing touch and enhances the visual appeal of the cookies.


Tips for Success

  • Cold butter is key: To achieve the desired flakiness, make sure the butter remains cold until incorporated into the dough. This will help create a delicate texture.
  • Don’t overbake: These biscotti should remain light and crisp, so avoid overbaking them to ensure they don’t become too hard.
  • Jam variations: While strawberry jam is the classic choice for these biscotti, feel free to experiment with other fruit preserves such as raspberry, apricot, or cherry to create variations of this recipe.
  • Storage: Store your biscotti in an airtight container at room temperature for up to a week. They also make a lovely gift when wrapped in cellophane or placed in decorative jars.

Nutritional Information (Per Biscotto)

The following is an approximate breakdown based on standard ingredients and portion sizes:

Nutrient Amount
Calories 120 kcal
Protein 1g
Fat 7g
Carbohydrates 15g
Fiber 0.5g
Sugar 8g
Sodium 30mg

Enjoy your Tirolese Biscotti with Strawberry Jam, perfect for sharing with loved ones or indulging in a moment of personal bliss. With its crisp texture and sweet, fruity filling, this recipe brings a touch of Alpine charm to your kitchen. Whether paired with a cup of tea or served at a family gathering, these biscotti will surely be a crowd-pleaser. Happy baking!

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