Crunchy ‘Biscotti’ biscuits
These sturdy biscotti by chef and food writer Claire Thomson can be dunked into a cup of tea or coffee, or better still, into a glass of sweet wine or fizz as they do in Italy.
Prep: 20 mins
Cook: 50 mins
plus 30 minutes cooling
Makes around 16 chunky biscuits
Published: November 29, 2022 at 9:39 am
Ingredients
- 180g sugar
- 2 eggs
- 300g plain flour, plus extra for dusting
- 1 tsp baking powder
- Pinch of salt
- ¼ tsp finely grated fresh nutmeg or ground nutmeg
- 40g whole skin-on hazelnuts
- 40g whole skin-on almonds
Method
Step 1
Preheat the oven to 180°C/160°C fan, and line a baking sheet with parchment.Step 2
Use an electric mixer or whisk to beat the sugar and eggs until thick, pale and voluminous.Step 3
Fold in the remaining ingredients until completely combined.Step 4
Lightly dust the work surface with a little extra flour and turn the dough out on it, shaping into a smooth flattened loaf shape, about 10cm wide and22cm long.Step 5
Place on the lined baking sheet and bake for 30 minutes, until crisp and firm and pale golden in colour.Step 6
Remove from the oven and allow to cool on a wire rack before slicing; cooling for at least 30 minutes or more is ideal. Reduce the temperature of the oven to 150°C/130°C fan.Step 7
Using a sharp serrated knife, cut the log into biscuits about 1½–2cm thick.Step 8
Place the biscuits back on the baking sheet and return to the oven for 25–30 minutes, until lightly golden brown and crisp throughout.Step 9
Remove from the oven and allow to cool before storing in an airtight container. The biscuits will last well for two weeks or more.
Image: Jason Ingram
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