Easy Biscotti Recipe

May 23, 2022

Easy Biscotti Recipe

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Easy Biscotti Recipe

For those days when you want something sweet with your coffee, but you don’t quite want a big slice of cake, these little biscotti are the perfect treat. 

Traditionally Biscotti are a little Italian biscuit baked twice to make them wonderfully crisp. They work really well dipped into your coffee or hot chocolate and make a lovely sweet treat. 

I’ve used pistachios and cranberries for this easy biscotti recipe here, but you can substitute those ingredients for any dried fruit or nuts. I have made these simply with whole almonds and a little almond extract and they are delicious with a freshly made espresso.

You can find more recipes here. This recipe features in the April 2022 edition of The BV Magazine

Easy Biscotti Recipe

Easy Biscotti Recipe

May 23, 2022
: 6-10
: 10 min
: 50 min
: 1 hr
: Easy

By:

Ingredients
  • 200g Plain Flour
  • 1/2 tsp Baking Powder
  • 200g Caster Sugar
  • 50g Ground Almonds
  • 200g Pistachios
  • 100g Cranberries
  • 2-3 eggs
  • a little white chocolate
Directions
  • Step 1 Preheat the oven to 160 fan/gas 3.
  • Step 2 Grease and line a baking tray with baking parchment.
  • Step 3 In a large bowl, mix together all the dry ingredients – flour, baking powder, sugar, ground almonds, pistachios and cranberries.
  • Step 4 Gently beat together the 3 eggs. Add this to the dry mixture until you form a soft dough. This will likely take all 3 eggs, but you don’t want the dough to be too sticky. You can also add a little almond extract or vanilla extract here if you wish.
  • Step 5 Place the dough onto the baking tray and pat or roll into a large rectangle about 1cm high. It doesn’t need to be too perfect and can taper at the sides slightly.
  • Step 6 Bake in the oven for 30 minutes and then remove from the oven and leave on a cooling rack to cool.
  • Step 7 Reduce the oven temperature to 145fan/gas 2.
  • Step 8 Once cool, gently remove from the baking parchment the baked dough and then using a serrated knife, cut the baked dough rectangle into 1 cm slices. Place the slices back onto the baking tray, cut side facing up.
  • Step 9 Bake in the oven again for a further 20-30 minutes until slightly golden and crisp. Once baked, transfer to a cooling tray.
  • Step 10 If desired, melt the white chocolate and drizzle over the cooled biscotti to finish.

Images and recipe by Heather Brown


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