Twice baked biscuits

 

Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy mounds of deliciousness! Usually used dipped in a sweet desert wine, traditionally Vin Santo.

They are easy to make and can be adapted to include any or all of your favourite dried fruit and nuts. This is our family’s favourite combination. 

 

250g plain flour

200g caster sugar

2 tsp baking powder

3 medium eggs

100g mixed dried berries, chopped

100g pistachios

100g blanched almonds with skins

Zest and juice of 1 lemon 

 

Pre heat the oven to 180c.

Mix all the dry ingredients by hand in a large bowl.

Lightly beat the eggs and add them to the dry mixture.

Add the lemon juice and mix well together.

Flour your worktop and add ½ the mixture. Form into a sausage shape.

Flour your worktop again and form the second half of your mixture.

Place both onto a lined baking tray, leaving a big gap in the middle and bake for 20 minutes.

Drop the oven temperature down to 120c, remove from the oven cut into thin slices using a bread knife, and pop it back onto a lined baking tray and cook for a further 10 minutes.

Enjoy these with a glass of our Cantiniere Primitivo or the traditional Vin Santo.

This dish is traditionally dipped into a sweet wine or coffee

Add any of your favourite dried fruit and nuts.

Can add or coat in chocolate chips too!