Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled slightly, and baked again in slices. The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. The Italians use the word “biscotti” to refer to any type of cookies, while in the English speaking world the term was used to describe this particular long, crisp, sophisticated looking cookie. The best biscotti is crunchy without breaking your teeth, crumbly without tasting sandy or dry. And when it is dipped into a steamy mug of coffee… aww…It just melts in your mouth!
Ingredients (yields 1 dozen):
2 medium eggs
100g caster sugar
250g plain flour, plus extra for dusting
1/2 cup of toasted hazelnuts ( roughly chopped )
1/2 cup of semi-sweet chocolate chips
1 tsp bicarbonate of vanilla extract
1 tsp bicarbonate of almond extract
½ tsp bicarbonate of soda
½ tsp bicarbonate of baking powder
½ tsp bicarbonate of salt
- Preheat oven to 180 deg C and line a large baking sheet with baking paper.
- Whisk together the eggs and sugar until light and fluffy.
- Add the vanilla and almond extract.
- Sift the flour, soda and baking powder into a bowl, then add salt, hazelnuts and chocolate chips.
- Fold into the egg mix to make dough.
- Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet.
- Flatten to a 3cm thickness, bake for 30 mins until lightly browned on surface.
- Take the log out to a chopping board, reduce the oven to 160C.
- Cut the log into 1cm thick slices and return to the baking sheet. Bake for 10-15 mins until crisp.
- Cool on a wire rack. Will keep in a tin for 3 weeks.