Ingredients
Serves lots!Basic mix:
3 cups plain flour
¾ cup caster sugar
Pinch salt
3 eggs, lightly whisked
½ tsp baking powder
½ tsp vanilla extract
Additions:
1 cup flavourings such as:
• Any type of nut, including pinenuts, flaked or chopped coarsely
• Dried fruit such as cranberries, apricots
• Choc chips, chopped quite finely
• Coconut flakes
Flavour Suggestions:
Cappuccino: add ½ cup hazelnuts, ½ cup choc bits, 1 tsp instant coffee
Choc/Almond
Choc/hazelnut
Cranberry/pistachio
Choc/cranberry: add ¼ cup choc bits, ½ cup dried cranberries and 2 tbsp cocoa powder
White choc/apricot
Blueberry/almond (use freeze dried blueberries)
Method
Preheat the oven to 180°C. Line two baking trays with baking paper.
Sift the flour and add remaining dry ingredients. Add the vanilla to the eggs. In a mixer, or by hand, add the egg mixture to the flour and mix until well combined and until a dough forms. Add flavourings and knead to combine.
Divide into two portions and form into two logs, about 20cm x 5cm. Flatten slightly. Place each onto a baking tray. Bake for 25 minutes or until golden. Remove from the oven and allow to cool slightly. Turn the oven down to 170°C.
Using a bread knife, cut each log into diagonal slices about 1cm thick. Place back onto the baking trays and return to the oven for about 15 minutes. The biscotti should be dry to touch and beginning to colour.
Cool on wire racks.
Notes:
The biscotti will keep for about 3 weeks in an airtight container. They can also be frozen in an airtight container for up to 3 months.
This Italian specialty has become very popular outside Italy. Biscotti are crisp and crunchy and can easily stand up to a dunking in coffee or wine. Traditional biscotti do not contain butter or oil, but use eggs to bind the ingredients together. If you like your almond biscotti to have the flavour of anise, just add up to a tablespoon of anise seeds or else 1 teaspoon of pure anise extract.