[Plane]made Biscotti

[Plane]made Biscotti

Biscotti looks way fancier than it is, it looks super gourmet, but seriously it’s like cooking one big loaf of a cookie twice. Don’t be intimidated by this, I promise I will break it down so simply that you’re going to look like a rockstar serving this next to a cappuccino on your next flight.

Biscotti quite literally translates “twice baked”.

They are twice-baked, oblong-shaped, dry, crunchy, and perfect for dipping into a latte or tea. They also have a nice long shelf-life if kept properly and airtight so bring the leftover tupperware and save these onboard to use for future flights.

Ingredients

  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Sugar
  • 1/4 Tsp Baking Powder
  • 1 Egg
  • 2 Tbsp Butter ( softened )
  • 1/4 tsp of vanilla extract (any flavor will do, I used caramel coffee syrup!)
  • pinch of salt
  • OPTIONAL: Chocolate Chips or Chopped Dried Fruit
  • OPTIONAL: Nutmeg, Cinnamon or Anise spices for warmth and flavor
Salt is a flavor enhancer, it does not alter flavors (if used correctly), therefore, it’s useful in sweet dishes as well.

Here is the thing about cooking or baking onboard, you’re not always at liberty to precisely measure everything, however precision a cardinal gold standard for baking. Luckily, biscotti is a little rustic in nature anyways, and therefore I’m going to share with you my tips on how to ~approximately~ measure onboard with items you already have.

  • 1/2 cup approximately equals 1 standard espresso cup, therefore, 1/2 an espresso cup= 1/4 a cup
  • Most butter sticks have pre-measured tbsp on the wrapper, 8tbsps per stick=1/2 cup
  • 1/4 a tsp is a pinch between your fore, middle, and index finger

Directions

  • Preheat oven to 350 degrees F
  • Cream butter and sugar together in a bowl until light and fluffy
  • Begin to add the rest of the ingredients, sifting flour if able to (not always ideal on an airplane, so don’t sweat it!)
  • Shape into a log or loaf shape on a piece of parchment paper
  • Bake for 30 minutes
  • Rest for 10 minutes
  • Slice horizontally into 1″ pieces using a cerated knife, and lay flat onto parchment paper and bake for another 15 minutes or so until the cookie is dry to the touch and not soft inside.
After the 1st bake
Right before the 2nd bake
After the 2nd bake
Share This Article