Traditional Italian Treat – Biscotti Recipe by Imelda Rose
When I made these I was surprised at the number of people who hadn’t heard tell off them. Biscotti is a traditional Italian treat, normally reserved for after a meal with a cup of coffee.
They’re not too sweet but do give a nice hit after eating. They’re meant to be hard and crispy so that when they are dipped into the coffee they absorb the coffee flavour and become lovely and soft. A perfect dipper!
175 plain flour
1 tsp baking powder
85g caster sugar
Pinch of salt
40g dark chocolate (I used 80%)
40g shelled pistachios (salted for flavour)
40g dried, chopped apricot
1 egg and 1 egg white
- Preheat oven to 160oC and line a baking tray with reuseable baking liner/parchment.
- Put the flour in a large bowl and add baking powder, sugar and salt.
- Chop the chocolate into small pieces and add to the bowl. Add the pistachios and apricots. Toss until everything is coated with flour.
- Beat the egg and egg while in a cup. Make a well in the centre of the flour mixture and add the egg.
- Initially using a wooden spoon, stir everything until all the ingredients look wet and as they are starting to clump together, use your hands to being the dough together into a ball.
- Place onto a well-floured work surface and roll into a sausage shape about 30cm long.
- Place onto the baking sheet and flatten slightly with your hand until it’s about 2-2.5cm high.
- Place into the oven and bake for 25-30 minutes until well risen but still pale in colour
- Using a sharp knife, cut the dough into slices about 1cm thick. Place them flat onto the baking sheet and return to the oven for another 25-30 minutes until slightly golden in colour.
- The biscotti will harden and crisp up as they cool down.
This is a nice crispy biscuit, not too sweet, normally served with coffee.