Biscotti, the stuff Italian dreams are made of, are simple to make twice-baked cookies and are sure to impress your friends.
As long as you add flavour combinations you love and you keep a close eye on them in the oven, this recipe is a keeper.
There really are endless possibilities with the flavourings. Some of my favourite combos:
- White chocolate, dried cherries and almonds
- Milk chocolate, hazelnuts and espresso
- Mango and dried coconut
A few tricks I’ve picked up:
- Chill the batter in the fridge for at least 30 minutes before baking – it will be much easier to handle.
- Divide the batter into a few batches and add different flavours. I usually do three flavours but you can do however many you want.
- When baking, watch it carefully – take it out of the oven when it is just barely done. If they’re left too long, they’ll go rock hard (but if that’s how you like them, go for it). Remember they’ll harden up more as they cool since they’ll lose moisture and dry out.
- Always keep a secret stash for yourself. These will go fast if you share them and you should enjoy your baking efforts, too!
Prep time: 30 minutes – 1 hour
Bake time: 40 minutes
Makes: 2-4 dozen biscotti, depending on size
500g type 00 flour
300g caster sugar
2 tsp baking powder
125g softened butter
1 shot glass of liquid (traditionally vin santo, but I use espresso or tea)
200-300g of any combo of any flavourings you want (chocolate, nuts, dried fruit, whatever your heart desires), chopped into pieces
demerara sugar, for dusting
- Mix flour, caster sugar and baking powder
- Stir in eggs, butter, vanilla and liquid to make a batter
- Add flavourings (chocolate, nuts, dried fruit)
- Mix well
- Optionally, put batter in fridge for up to a day if you want to bake later – I find this makes it easier to deal with and less sticky
- Preheat oven to 175°C
- Roll into a log on a well-floured cutting board
- Set on a baking sheet lined with parchment paper
- Gently roll out into a rectangle (it’s fine if it’s not perfect) about 1 inch thick
- Sprinkle generously with demerara sugar, pressing in lightly
- Bake at 175°C for 20-25 minutes until golden brown
- Remove from oven and let cool for a minute or two
- With a bread knife, gently cut in half long ways and then into thick pieces
- Return to baking sheet and turn over each piece so the insides are aimed up and out
- Bake a further 10 minutes, turning pieces after 5 minutes
- Remove from oven and let cool
Note that this recipe uses UK measurements, temperatures and ingredients. It can certainly be made outside the UK but specific ingredients may go by different names or need to be substituted.
If you change this recipe to make it work outside the UK or if you have your own, please share in the comments!
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