Traditional Biscotti
Method
These hard, crunchy biscuits make an ideal gift as they will keep well in an airtight container for 7-10 days. Make a gift set by including some Espresso coffee or a bottle of dessert wine.
1. Preheat the oven to 180C / 160C fan oven / Gas mark 4. Line two large baking sheets with parchment and set aside.
2. Put all the dry ingredients in a large bowl and mix to combine. Add the eggs and stir until the mixture comes together in a ball, adding a little extra flour if it is too wet. Halve the mixture and place each half on the baking parchment. Shape into long, flat log shapes about 25cm long, 10cm wide, and 2.5cm high. Bake for about 20 minutes, or until the logs are cooked through and only very lightly golden.
3. Remove from the oven and, when they are cool enough to handle, lift the logs on to a board and slice thinly (about 7mm) on the diagonal. Place the biscuits back on the baking sheets, bake for 10 minutes, turn and bake for a further 5 minutes on the other side or until lightly golden and crispy. Transfer to a wire rack and allow to cool completely.
Ingredients
Basic recipe:
250g plain flour
150g caster sugar
1 teaspoon baking powder
3 free-range eggs
Add one of the following flavour variations:
-100g crystallised ginger, cut into chunks and 125g Brazil nuts, chopped into chunks;
-200g blanched whole almonds and 150g plain chocolate, cut into chunks (alternatively, use plain chocolate chips); -150g pistachio nuts and 150g plain chocolate, cut into chunks (alternatively, use plain chocolate chips).
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