Bring a piece of Italian history back to life this Season with these crunchy, sweet treats from the 13th century.
Biscotti literally translates ‘twice cooked’. Hence why they are dry and crisp. You can flavour biscotti in many different ways. I’ve chosen a festive flavour for mine with Christmas being fast approaching.
Tasty with a warm beverage, however the traditional Italian way is to dip them in a sweet wine. Bellisimo!
4 oz (100g) self raising flour although you can use plain.
4 oz (100g) mix of Caster sugar and light brown sugar
2 small eggs, beaten
A handful of currants&sultannas
Zest of 1 clementine
Sprinkle of ground ginger and mixed spice.
1. Preheat oven to 140 degrees Celsius or 160 degrees Celsius for non-fan ovens. Line or grease a baking tray.
2. Mix the flour and sugar together in a bowl. Incorporate the spices. Stir in beaten eggs, a little at a time, making sure it’s properly mixed in before adding anymore. Continue until you have a firm dough, you might not need to add all of the egg. The dough shouldn’t be sticky.
3. Add the dried fruit and zest.Stir in with your hands until evenly distributed.
4. Turn the biscuit dough out onto a floured surface and gently knead, then split into two.
5. Roll each half of the dough into a long log shape. Place both logs on your baking tray, spacing them at least 2″(5cm) apart as the dough will spread slightly.
Return to oven to bake for a further 20-30 minutes, until the biscotti are completely dry all the way through. Turning them over half way should help. Transfer to a wire rack to cool. These biscotti biscuits keep well in a container that is airtight.
I enjoyed most of my biscotti with this wonderful mince pie ice-cream I found at Iceland supermarket.
Hope you enjoy my recipe 😇