I had a go baking this famous Italian biscuit over the weekend and it worked a treat. There are many different types of biscotti from almond to peanut butter to ginger and chocolate, so it’s really a pretty versatile recipe that you can tailor to your own tastes. Here’s the biscotti recipe I used (from Allrecipes).
Biscotti Recipe: Cinnamon Sugar Biscotti
5 g baking powder
2 g salt
135 g white sugar
85 g butter
1 egg yolk
5 ml vanilla extract
40 g white sugar
2 g ground cinnamon
Preheat oven to 165 degrees C. Line baking sheets with parchment paper.
Sift together the flour, 1 1/2 teaspoons cinnamon, baking powder and salt. In another bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla then stir in the dry ingredients.
On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
How to Serve
Biscotti can be served with a hot drink such as coffee or hot chocolate. In Italy, however, they are usually served with Via Santo.