How to Make Baicoli: Venice’s Beloved Twice-Baked Biscuit

Imagine yourself strolling through the charming streets of Venice, the aroma of freshly baked bread filling the air. As you pass by a traditional bakery, a delicate, sweet scent wafts out, drawing you in. This, my friends, is the irresistible allure of Baicoli, a twice-baked biscuit that has charmed Venetian palates for centuries.

These light and crunchy biscuits, with their subtle sweetness and delicate vanilla aroma, are not just a treat, but a taste of Venetian history. They’re perfect for dipping in coffee, tea, or a sweet dessert wine like Vin Santo. Today, I’ll guide you through the steps of making these delightful cookies in your own kitchen. Let’s bring a taste of Venice to your home!

Ingredients:

• 2 cups (250g) all-purpose flour, plus extra for dusting
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) warm milk

Tools:

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer (optional)
• Rolling pin
• Sharp knife
• Wire rack

Instructions:

Making the Dough:

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cream the butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can do this by hand or with an electric mixer.
3. Incorporate the wet ingredients: Beat in the egg yolks one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients: Slowly add the dry ingredients to the wet ingredients, alternating with the warm milk, and mix until just combined. Avoid overmixing the dough.
5. Knead the dough: Turn the dough out onto a lightly floured surface and knead for a few minutes until it forms a smooth ball.

Shaping and Baking:

1. Shape the dough: Divide the dough in half. Roll each half into a log about 12 inches long and 2 inches wide.
2. First bake: Place the logs onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until lightly golden.
3. Cool slightly: Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
4. Slice the biscuits: Using a serrated knife, carefully cut the logs diagonally into 1/2-inch thick slices.
5. Second bake: Arrange the slices cut-side down on the baking sheet. Bake for an additional 15-20 minutes, or until golden brown and crisp.

Cooling and Serving:

1. Cool completely: Once baked, transfer the Baicoli to a wire rack to cool completely.
2. Serve and enjoy: Baicoli are best enjoyed within a few days. Store them in an airtight container at room temperature.

Baicoli on a Plate

Tips and Tricks for Perfect Baicoli:

• Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough biscuits.
• Use high-quality vanilla: A good quality vanilla extract will enhance the flavor of your Baicoli.
• Slicing while warm: Slicing the logs while they are still slightly warm will prevent them from crumbling.
• Watch the second bake: Keep a close eye on the Baicoli during the second bake, as they can burn easily.

Baking Sheet of Baicoli

FAQs:

Can I make Baicoli ahead of time?

Absolutely! Baicoli are actually best made a day or two in advance, as this allows their flavors to develop fully.

What can I do if my Baicoli are too hard?

If your Baicoli turn out a bit too hard, don’t worry! Simply place them in an airtight container with a slice of bread overnight. The bread will help soften them up.

Conclusion:

Baking Baicoli is a journey back in time, a chance to experience the flavors and traditions of Venice. Though simple in its ingredients, this twice-baked biscuit is a testament to the artistry of Italian baking. So why not gather your ingredients, put on your apron, and embark on a delicious adventure? The aroma of freshly baked Baicoli filling your kitchen will be your reward. Happy baking!