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
are literally designed to dip into your coffee (or hot chocolate, of course), and they make a lovely not-
too-sweet treat.
I’ve used pistachios and cranberries 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. Heather x
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
- Preheat the oven to 160º fan/gas 3.
- Grease and line a baking tray with baking parchment.
- In a large bowl, mix together all the dry ingredients – flour, baking powder, sugar, ground almonds,pistachios and cranberries.
- Gently beat together the three eggs. Add this to the dry mixture until you form a soft dough. This will likely take all three 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.
- 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.
- Bake in the oven for 30 minutes and then remove from the oven and leave on a cooling rack to cool.
- Reduce the oven temperature to 145º fan/gas 2.
- 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.
- Bake in the oven again for a further 20-30 minutes until slightly golden and crisp. Once baked, transfer to a cooling tray.
- If desired, melt the white chocolate and drizzle over the cooled biscotti to finish.
by Heather Brown
