Biscotti
from Italian Traditional Food

Biscotti are great for dunking!

Biscotti are rather crunchy and crumbly Italian type biscuits. Biscotti have been regarded as the plain relative of the Cantuccini Biscotti but nevertheless, are a great treat for the children at teatime.

Serves: 24 biscuits depending on thickness cut

Ingredients for biscotti:

1/4 lb of butter
1 cup of sugar
3 large eggs
3 1/2 cups of plain flour
1 tablespoon of baking powder
pinch of salt
1 tablespoon of vanilla essence

Extras:

2 baking trays size 9 x 13 inch

Method:

1. Preheat oven to 375 F (190 C) or Gas Mark 5.

2. Line each of the baking trays with greaseproof paper.

3. Cream the butter until light.

4. Add the sugar and beat until it is smooth and creamy.

5. Add the vanilla essence.

6. Beat in the eggs until the mixture is smooth.

7. Blend together the flour, baking powder, and salt.

8. Stir the flour mixture into the egg mixture to form a dough.

9. On a floured board, divide the dough into two pieces.

10. Form each dough piece into a roll (log shape), as long as your baking tray.

11. Place each of the rolls onto their individual baking trays, and press down to a thickness of about 1/2 inch.

12. Bake for between 25-30 minutes in the middle of the pre-heated oven or until golden brown in colour.

13. Remove from the oven.

14. Remove the rolls from the baking trays and leave on a wire rack to cool.

15. When the rolls are cool enough to handle, slice each roll diagonally into 1/2 inch slices.

16. Place the biscotti slices (cut side up) back onto the baking trays.

17. Bake for a further 6 minutes on each side. The biscotti slices should be lightly toasted.

Tip:

1. Mix the dough just enough until it sticks together. Don't over mix.

2. Use a sharp serrated knife to cut the baked rolls.

3. Store the biscotti in a tightly covered tin.

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