The biscotti al cuchiaio are extremely easy pasta to make, for which no special utensil is needed. Its name comes precisely from the method with which the dough is shaped: forming globs with a spoon. Here the aesthetics do not matter but the simplicity and speed of preparation. With their irregular appearance and rustic texture, they are somewhat reminiscent of those pastries of yesteryear, such as village cookies or the delicious Galician bollinos de nata. Of course, they are perfect for those days when we wake up with the sweetest palate.
Preheat the oven to 180ºC heat up and down and prepare two or three trays with baking paper. We try to make the butter soft and the eggs at room temperature.
Beat the butter with an electric beater or mixer in a large container together with the brown sugar. Add the eggs and beat more until you have a homogeneous creamy mixture. Add the rest of the ingredients and mix until obtaining a dough without lumps, quite moist but thick.
We distribute the dough with a spoon on the trays, leaving some separation between them. They can be shaped to taste, forming thicker globs if more tender cookies are preferred, and the size you prefer. To give them a better finish, we will smooth each portion with a spoon or moistened fingers.
We bake a tray, each time, for about 15-18 minutes until golden. We let them rest for a bit out of the oven before transferring to a wire rack and letting them cool completely.
Philips HR3740/00 stand mixer with Turbo function
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Photos | Direct to the palate
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