Biscotti, also known as cantuccini, are twice-baked cookies (or biscuits) originated in the Italian city of Prato.
They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into
How to make nutty and fruity Biscotti
Preparation time: 10 mins
Baking time: 55 mins
Baking equipment used: a baking tray
125 gram or 1 cup plain flour/all purpose flour
85 gram or 1/3 cup castor sugar
1 teaspoon baking powder
Pinch of salt
¼ teaspoon ground cinnamon
Zest of a lemon
50 gram or 4 tablespoon hazelnut or any nut of your choice
50 gram or 3 tablespoon dried mixed fruit, chopped roughly or use raisins/sultanas/currants/dried cherries/dried cranberries
(I used dried mixed fruit which is a mix of raisins, sultanas, currants, orange peel and lemon peel. Blanch the nuts if you are using almonds or pistachios.)
1 large egg lightly beaten (egg should be at room temperature) * see note
1 tablespoon milk at room temperature
- Preheat oven to 180 degrees C and line a baking tray with baking parchment.
- In a large bowl, sieve the flour, baking powder, salt and cinnamon powder for even mixing. Add in sugar, lemon zest, nuts and dried fruits. Add egg and milk. Mix everything together using wooden spoon. You will be left with sticky dough.
- Lightly flour the dough with your palms and shape the dough into a rough log, approximately 20-25 cm long. Don’t worry if the log is not completely smooth. Put it in the prepared baking tray.
- Bake for 35 mins. Take it out of the oven and while it’s still hot, cut the baked dough into 1½ – 2 cm thick slices using a sharp serrated knife (the bread knife). Cut them with a gentle sawing motion. BE GENTLE PLEASE!!!
- Reduce the oven temperature to 150 degrees C. Lay the slices across the baking tray and bake them for further 10 minutes. Turn the slices over and bake for another 10 minutes. Please take care not to overbake them otherwise they will turn very hard.
- Leave to cool completely. Serve with, off course, a strong coffee or tea for dunking!
To substitute egg, add 1 tablespoon flax seed powder with 3 tablespoon warm water and use it in the recipe.
When you mix egg, the dough becomes very sticky. Do not worry!! Just take the whole lump of dough with floured palms and keep it on lined baking tray. Do not worry if you don’t get a smooth top.
Wear your oven gloves before slicing the baked log. Be gentle when you cut it to get even slices. Otherwise you will be left with broken uneven pieces.
Let it cool down completely before storing them. Biscotti will turn soggy if you store them whilst they are still warm because of condensation.
They can be stored at room temperature for a week in an airtight container.
Avoid storing them in plastic containers. Tins and glass jars are always better choices.
(Recipe source Ruby Tandoh from the show The Great British bake off)