Biscotti, also known as Cantuccini, meaning twice baked is a crunchy biscuit originating from the city of Prato in Italy. I assure you that making a batch will guarantee a spot on anyone’s good side. The great thing about these biscuits is that you can use up any left over ingredients in your pantry. Their dry, crunchy consistency allows you to store them in an airtight container for long periods of time. They are the perfect accompaniment with a hot beverage at anytime of the day.
Here, I have shared two different flavoured biscotti. The recipe is very versatile, so feel free to create your own flavour combinations!
- * ½ cup caster sugar
- * 3 eggs
- * 1 tbsp. vanilla extract
- * 3 cups plain flour
- * 1 tbsp. baking powder
- * 1 cup pistachios, toasted and roughly chopped
- * Zest from 1 orange
- * 3 tbsp. orange juice
- * ½ cup dried figs, roughly chopped
- * ½ cup sultanas
- * ½ cup milk chocolate chips
- * ½ cup roasted, peeled hazelnuts
- * ½ cup dried cranberries
- 1. Preheat oven to 160 °C fan forced. Line a large tray with baking paper.
- 2. In a kitchen aid or in a large bowl using an electric mixer, beat sugar, eggs and vanilla until thick and pale.
- 3. Sieve flour and baking powder into mixture and combine well.
- 4. Divide mixture between two bowls.
- 5. In one bowl add pistachios, orange zest, juice, figs and sultanas and mix through.
- 6. In the other bowl add the chocolate, hazelnuts and cranberries and combine.
- 7. Flour a clean surface. Using floured hands, shape each batch of dough into a rectangle loaf about 8cm x 23cm and place each log on the tray. (Make sure there is enough room and they are not touching)
- 8. Bake in the oven for approximately 20-25 minutes or until golden.
- 9. Transfer loaves to a wire rack. (Do not cool completely)
- 10. When loafs are slightly warm cut each batch side ways into slices. (You can cut to your preferred consistency- I like them thin for that extra crunch)
- 11. Place slices back onto the large baking tray and cook for another 5 minutes. Turn biscuits over and bake for another 5 minutes or until lightly brown.
- 12. Leave the biscotti on the baking trays to cool completely or transfer biscuits onto a wire rack to cool.