Kitchen Recipe Collection
Italian Fette Biscottate (Italian Rusk)
Crispy, twice-baked, slightly sweet toasts. The absolute staple of an Italian pantry, meant to be slathered in jam and dipped in milk.
- Prep
- 180 min
- Cook
- 75 min
- Total
- 255 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 20 servings
- bread flour
- warm milk
- active dry yeast
- sugar
- butter (softened)
- honey
- salt
- egg (for wash)
Equipment
- Loaf pan
- Baking sheet
- Stand mixer
Instructions
- 1
Make the Sponge
Mix the yeast, a pinch of sugar, and warm milk. Let it sit for 15 minutes to foam.
- 2
Mix the Dough
In a mixer, combine flour, sugar, honey, and the yeast mixture. Knead until a rough dough forms.
- 3
Add Butter and Salt
Add the softened butter and salt. Knead for 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
- 4
First Proof
Place in a greased bowl, cover, and let rise for 2 hours until doubled.
- 5
Shape the Loaf
Punch down the dough. Roll it into a tight cylinder that fits your greased loaf pan.
- 6
Second Proof
Place in the loaf pan, cover, and let rise for another hour until the dough crests the top of the pan.
- 7
First Bake
Brush with egg wash. Bake at 350°F (175°C) for 35-40 minutes until deep golden brown. This creates a brioche-like loaf.
- 8
The Crucial Rest
Remove the loaf from the pan and let it cool completely. It is highly recommended to let it sit wrapped in a towel overnight. This prevents crumbling.
- 9
Slice the Loaf
The next day, use a sharp serrated knife to cut the loaf into even 1/2-inch thick slices.
- 10
Arrange for Second Bake
Lay the slices flat on a large baking sheet.
- 11
The Drying Bake
Bake at 300°F (150°C) for about 30-40 minutes, flipping them halfway, until they are completely dried out, crisp, and lightly golden.
- 12
Cool and Store
Cool completely on a wire rack. Store in an airtight container for weeks. Serve with butter and jam.
Cooking Tips
- Patience is key. If you try to slice and dry the bread on the same day it is baked, it will crumble and tear.
- The slow, low-temperature second bake is designed to draw out all moisture, creating the signature crunch.
Variations
- Fette Biscottate Integrali: Replace half the bread flour with whole wheat flour.
Chef's Notes & Storage
- While most Italians buy these in the supermarket (brands like Mulino Bianco), homemade is infinitely superior.
Nutrition Estimate
80 calories · 2g protein · 14g carbs · 2g fat · 0g fiber per serving
