1. Preheat your oven to 330°F.
2. In a large bowl, combine and whisk together all the dry ingredients.
3. Add in all wet ingredients and mix with a spatula, then finish by hand until all the flour is absorbed and a dough ball forms.
4. Lightly dust your countertop with Caputo “00” Baking Flour and place the dough on top. Sprinkle a little more flour over the dough, then gently shape it into a rectangle.
5. Transfer the dough onto a baking sheet lined with parchment paper. Shape into a rectangle measuring about 8 ¼ inches long by 3 ½ inches wide.
6. Bake for 25–30 minutes, until the dough is a deep golden brown.
7. Remove from the oven and let it rest at room temperature for about 1 hour.
8. Using a bread knife, slice the biscotti into pieces about ½–¾ inch wide. Place them back on the parchment-lined sheet pan.
9. Reduce the oven temperature to 320°F. Bake the biscotti again for 15–20 minutes, or until they are deep golden brown and well toasted. Flip them halfway through baking. Remember, the longer they bake, the crispier they will be, so you can leave them in longer if desired.
10. Allow the biscotti to cool completely, then serve and enjoy!

Notes

• Dry Ingredients include: Caputo “00” Baking Flour, Granulated Sugar, Baking Powder, Salt, and any other dry ingredients related to the flavor you choose.
• Wet Ingredients include: Eggs, Honey, Vanilla Extract, Almond Extract (if applied), Lemon and Orange Zest (if applied).
• Elevate Sweet Chocolate Biscotti by melting some extra chips in the microwave and dipping the bottom of the biscotti into the chocolate once they have cooled.
• Depending on the size of cuts, the yield for this recipe can vary between 12–16 biscotti.