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Italian Homemade Breakfast Biscotti

These Italian Breakfast Biscotti, are a delicious not too sweet bread that is double baked. Very popular in Italy especially as the perfect breakfast idea, serve with your favorite jam or Hazelnut cream. It will become the perfect wake up treat or even snack.

Breakfast biscotti on a black board with jam.


 

It has become my breakfast go to and I love to eat it with either a Strawberry Jam or a Cherry Jam, other members of my family prefer a good helping of a Creamy Hazelnut Cream spread.

Recipe Ingredients

  • Flour – all purpose flour
  • Milk – 2% or whole milk lukewarm
  • Yeast – active dry yeast
  • Salt
  • Egg – one whole large egg
  • Sugar – granulated sugar
  • Oil – vegetable oil, I use either corn or sunflower oil
  • Honey – you could substitute with granulated sugar if you prefer

What temperature is lukewarm?

Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).

Biscotte stacked with one with jam.

How to make Breakfast Biscotti

In a medium bowl add the milk and sugar stir to combine then sprinkle the yeast on top, let sit, then whisk together.

In a medium bowl add the flour, pour the yeast mixture on top, let it sit so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth.

Italian Homemade Breakfast Biscotti, the perfect double baked sweet bread crunchy sweet breakfast treat. Top with your favourite jam.

Form the dough into a log and place in prepared loaf pan, cover and place in a warm draft- free area until doubled in bulk.

Brush the dough with a little milk and bake approximately until golden and baked through.

Let cool completely on a wire rack.

When cool, cut into slices and place on preared baking sheets and bake again until golden. Let cool completely before serving.

Italian Homemade Breakfast Biscotti, the perfect double baked sweet bread crunchy sweet breakfast treat. Top with your favourite jam.

If you have ever been to Scandinavia, Germany, Austria, France, Switzerland, Italy, Slovenia, Croatia or Greece or plan on going. You may decide that you want breakfast included in your stay and I would bet you will be  served a certain type of bread.

It is a crisp and crunchy lightly sweetened bread. In Italy it is refrerred to as Fette Biscottate. This type of bread originated in East Prussia.

When I first tried it many years ago, I am sorry to say I thought it was the Italians way of making toast. Boy was I wrong, it has a delicate sweet taste, I would probably say more like a Brioche Bread that is double baked.

Breakfast biscotti on a black board with jam.

How to store Breakfast Biscotti

Store the baked bread slices,  let them cool completely then place in an airtight container in a cool, dry place, they should last 10-12 days.

What does Biscotti mean?

The direct translation of biscotti is baked twice. But in Italy biscotti also means cookies in general, all types and all flavors. What we consider biscotti are actually called Cantucci or tozzetti, of course it depends on the Region.

If you are ever looking for a different type of breakfast bread or biscotti I hope you give these Fette Biscottate a try and let me know what you think. Enjoy!

Biscottate with jam.
Breakfast biscotti on a black board with jam.

Italian Homemade Breakfast Biscotti

Rosemary Molloy
Italian Homemade Breakfast Biscotti, the perfect double baked sweet bread crunchy lightly sweet breakfast treat. Top with your favourite jam.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Rising Time 2 hours
Total Time 3 hours 30 minutes
Course Breakfast, Snack
Cuisine Italian
Servings 10 servings
Calories 161 kcal

Ingredients
 
 

  • 2¾ cups all purpose flour
  • ½ cup + 1 tablespoon milk lukewarm (2% or whole milk) (129.3 grams total)
  • 1¾ teaspoons active dry yeast
  • ½ teaspoon salt
  • 1 large egg room temperature
  • ¼ cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon honey

Instructions
 

  • In a medium bowl add the milk and sugar stir to combine then sprinkle the yeast on top, let sit 5-10 minutes, then whisk together.
  • In a medium bowl add the flour, pour the yeast mixture on top, let it sit 5 minutes so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth, approximately 8-10 minutes.
  • Form the into a log and place in a greased loaf pan (7-8 inches / 18-20 cm) cover with a towel leave in a warm draft- free area until doubled in bulk, approximately 2 hours. 
  • Pre-heat oven to 350°F (180°C).
  • Brush the dough with a little milk and bake approximately 30-35 minutes.
  • Let cool completely on a wire rack.
  • When cool, cut into slices ¼ inch thick (a little more than ½ cm) place on 1-2 parchment paper lined baking sheets and bake again at 350F (180C) for approximately 30 minutes (or until golden).  Let cool completely. Enjoy!

Video

Notes

Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).
The dough can also be made with a stand mixer if you prefer, knead approximately 5-6 minutes until smooth and elastic.
To store the bread slices,  let them cool completely then place in an airtight container in a cool, dry place, they should last 10-12 days.
 

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 130mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 39IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 24, 2017.

Recipe Adapted from –  Misya.info  / Il Giornale Cucina Simplice

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