Adapted from Biscotti: Recipes from the kitchen of the American Academy in Rome by Mona Talbott and Mirella Misenti
Special equipment: stand mixer (or hand-held mixer), piping bag, #12 round piping tip
- 3 Tablespoons + 2 teaspoons (60 grams) unsalted butter, at room temperature
- 1/3 cup + 1 Tablespoon (90 grams) granulated sugar
- 2 large egg whites, lightly beaten
- ½ teaspoon (2.5 mL) vanilla extract
- ½ cup (70 grams) all-purpose flour
- ¼ teaspoon salt
- Preheat the oven to 375° F (190°C). Line 2 baking sheets with parchment paper. Set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add in the egg whites and vanilla extract and mix on medium speed until incorporated, scraping down the sides of the bowl as necessary.
- Sift the flour and salt into the butter mixture and mix on low speed until the dry ingredients are incorporated, scraping down the sides of the bowl as necessary.
- Transfer the batter to a pastry bag fitted with a #12 round tip. Pipe the dough into 3-inch (9 cm) strips onto the parchment-lined baking sheets, spacing each dough strip 1 -1½ inches (2.5 – 3 cm) apart.
- Bake for 8-10 minutes, rotating baking sheets halfway through, until the edges are a deep golden brown and centers are a pale golden brown. Remove from the oven and allow the cookies to cool completely on the baking sheets before transferring them to a platter for serving.
- The cookies are best eaten the same day they are made.