The name biscotti literally means twice baked, which gives you a little preview into how these crunchy and highly dunkable Italian biscuits are made. Recipes for these incredibly versatile biscuits have been traced back to the 13th Century, and it’s pretty much anything goes when it comes to combinations of nuts and dried fruit. The traditional way to eat them is by dipping them in sweet wine, but they’re just as good in tea and coffee.
- 300g plain flour
- 200g mixed whole almonds and hazelnuts
- 1 tsp baking powder, heaped
- 175g golden caster sugar
- 2 eggs
- 1/2 tsp almond extract
- Preheat the oven to 180°C.
- Place the nuts on a baking tray and toast for 8-10 minutes until light brown and fragrant.
- Remove from the oven and allow to cool before roughly chopping them.
- Once the nuts have been removed, turn the oven down to 150°C.
- Sift the flour and baking powder into a medium bowl.
- In a separate smaller bowl, whisk the eggs, sugar and almond extract together until smooth and glossy.
- Add the wet ingredients to the dry and mix to form a dough, adding the nuts half way through.
- Give your work surface a light dusting of flour and turn out your biscotti dough.
- Create a smooth log shape about 5-6cm wide and 2-3cm thick.
- Transfer the dough to a baking tray lined with baking parchment. If you can see any nuts poking out, push them back into the dough so they don’t catch and burn in the oven.
- Bake for 25-30 minutes or until they’re firm, then remove from the oven and allow to cool for 10-15 minutes.
- Cut into 2cm slices, place the biscotti back on the baking tray, and return to the oven to bake until crisp for around 20 minutes, turning half way through.
- Remove from the oven and allow to cool, then enjoy.
You will need: