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.
Easy Biscotti Recipe
- 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
- 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.