Biscotti

November 30, 2013 2 Comments

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.

IMG_7044

IMG_7068

IMG_7049

IMG_7064

IMG_7060

IMG_7058

Here, I have shared two different flavoured biscotti. The recipe is very versatile, so feel free to create your own flavour combinations!

Biscotti
Crispy, crunchy biscuits. Perfect to enjoy at anytime of the day!
Write a review
Print
4059 calories
613 g
577 g
142 g
103 g
31 g
1197 g
323 g
250 g
0 g
102 g
Nutrition Facts
Serving Size
1197g
Amount Per Serving
Calories 4059
Calories from Fat 1213
% Daily Value *
Total Fat 142g
218%
Saturated Fat 31g
154%
Trans Fat 0g
Polyunsaturated Fat 29g
Monounsaturated Fat 73g
Cholesterol 577mg
192%
Sodium 323mg
13%
Total Carbohydrates 613g
204%
Dietary Fiber 45g
179%
Sugars 250g
Protein 103g
Vitamin A
30%
Vitamin C
67%
Calcium
132%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. * ½ cup caster sugar
  2. * 3 eggs
  3. * 1 tbsp. vanilla extract
  4. * 3 cups plain flour
  5. * 1 tbsp. baking powder
  6. * 1 cup pistachios, toasted and roughly chopped
  7. * Zest from 1 orange
  8. * 3 tbsp. orange juice
  9. * ½ cup dried figs, roughly chopped
  10. * ½ cup sultanas
  11. * ½ cup milk chocolate chips
  12. * ½ cup roasted, peeled hazelnuts
  13. * ½ cup dried cranberries
Instructions
  1. 1. Preheat oven to 160 °C fan forced. Line a large tray with baking paper.
  2. 2. In a kitchen aid or in a large bowl using an electric mixer, beat sugar, eggs and vanilla until thick and pale.
  3. 3. Sieve flour and baking powder into mixture and combine well.
  4. 4. Divide mixture between two bowls.
  5. 5. In one bowl add pistachios, orange zest, juice, figs and sultanas and mix through.
  6. 6. In the other bowl add the chocolate, hazelnuts and cranberries and combine.
  7. 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. 8. Bake in the oven for approximately 20-25 minutes or until golden.
  9. 9. Transfer loaves to a wire rack. (Do not cool completely)
  10. 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. 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. 12. Leave the biscotti on the baking trays to cool completely or transfer biscuits onto a wire rack to cool.
beta
calories
4059
fat
142g
protein
103g
carbs
613g
more
Missemzyy http://www.missemzyy.com/
IMG_7059

IMG_7041

missemzyy xox

November 30, 2013

Missemzyy

2 Comments

  1. Liz

    October 5, 2015

    Delicious and great photos too!

    • emmalwhite860@msn.com

      October 5, 2015

      Thank you!! 🙂

Comments are closed.

RELATED POST