Biscotti

Biscotti

By
From
My Italian Kitchen
Makes
60
Photographer
Chris Middleton

In Italian, biscotti means twice cooked. There’s nothing more enjoyable than having a crunchy biscotto in the morning with an espresso shot. It’s the perfect way to start the day.

Ingredients

Quantity Ingredient
125g blanched slivered almonds
125g unsalted butter, softened
170g caster sugar
3 eggs
2 tablespoons brandy
1 tablespoon lemon zest, finely grated
225g plain flour, sifted
110g self-raising flour, sifted
1 tablespoon aniseeds, (or fennel seeds)

Method

  1. Preheat the oven to 200°C.
  2. Spread the almonds on a baking tray and put them in the oven for approximately 5 minutes, until the almonds are golden brown. Allow to cool.
  3. Using an electric mixer, cream the butter and sugar for approximately 5–8 minutes until light and fluffy, scraping the bowl occasionally.
  4. Add the eggs one at a time, mixing after each one to incorporate fully. Mix in the brandy and lemon zest.
  5. Stir the flours into the butter mixture, then add the almonds and aniseeds and gently combine.
  6. Turn the mixture out onto a lightly floured surface. Knead lightly and divide the mixture into three. Shape and roll into logs, approximately 30 cm long.
  7. Place the rolls on a baking tray lined with baking paper. Refrigerate for 1 hour.
  8. Approximately 10 minutes before the rolls are due to come out of the refrigerator, preheat the oven to 180°C.
  9. Bake the rolls for approximately 20 minutes or until lightly browned. Cool on a wire rack.
  10. Cut the rolls into 1 cm slices with a serrated knife.
  11. Spread the biscotti on a baking tray lined with baking paper and bake for about 25–30 minutes, or until dry and crisp, turning them halfway through the cooking time.
  12. Cool and store in a sealed airtight container. They will last for about 1 month.

Note:

  • If you can’t get your hands on aniseeds, you can always use fennel seeds. They have a similar taste and are a good substitute.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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