Biscotti

March 19, 2008 (Last Updated: January 11, 2019)

You can’t turn down light, delicate biscotti. A derivative of the Italian word “biscotto”, which roughly translates to “twice baked”, these homemade treats are as delicious with a glass of bubbly as they are with morning coffee. Try the soft variety with ice cream, and the hard kind with a glass of white wine.

For a delicious flavoured variety, check out our pistachio and rose water biscotti.

Biscotti

Serves: 30
Cooking Time: 1 hr 40 mins

Ingredients

  • Soft biscotti

  • 250g unsalted butter
  • 380ml castor sugar
  • 6 eggs
  • 50ml brandy
  • zest of 1 lemon
  • 380g cake flour
  • 180g self-raising flour
  • 5ml salt
  • 250g blanched almonds, toasted and chopped
  • 10ml aniseed
  • Hard biscotti

  • 3 eggs
  • 5ml vanilla extract
  • 240g cake flour
  • 200g sugar
  • 5ml baking powder
  • pinch of salt
  • 100g almonds, toasted and halved

Instructions

1

Soft biscotti

2

Cream the butter and sugar until light and fluffy.

3

Add the eggs one at a time, beating well after each addition. Add the brandy and zest and mix well.

4

Stir the flour and salt into the butter mixture. Mix in the almonds and aniseed and stir into a dough. Refrigerate for 1 hour. Preheat the oven to 180°C.

5

Divide the dough into 5 and roll into logs. Place on a greased baking tray and bake until lightly golden brown, about 20 minutes. Remove from the oven and place on a wooden chopping board. Reduce the heat to 160°C.

6

Cut the logs diagonally into 1cm slices with a sharp knife. Lay the biscuits flat and bake until they are dry and crispy, about 15 minutes on each side. Store in an airtight container.

7

Hard biscotti

8

Preheat the oven to 180°C.

9

In a mixing bowl, beat the eggs and vanilla with a whisk until well combined.

10

Combine the flour, sugar, baking powder and salt in a large mixing bowl and mix in the egg mixture. Stir well to combine. Mix in the almonds and knead to form a dough.

11

Divide the dough into 3 and roll into logs. Place onto slightly greased baking trays and bake until golden brown, about 40 minutes. Reduce the heat to 160°C.

12

Place the logs on a wooden cutting board, and while still warm, cut diagonally into 1cm slices with a sharp knife. Lay the slices flat on the baking tray and return to the oven until toasted, about 10 – 15 minutes on each side. Store in an airtight container.

Notes

Cook's tip: Depending on the size of your preferred biscuit, divide the dough into smaller logs for smaller biscuits and larger logs for bigger ones.


 

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