Biscotti means twice-baked cookies. Normally, bicotti are baked until done then re-bake until crisp. This recipe for biscotti is baked once and will achieve a crisp rim and soft texture. After taking the logs out of the oven and resting about 10 minutes, transfer them to a cutting board. Cut diagonally into 1/2 inch slices. I like it this way.
If you prefer a whole crisp cookie, do put it back into the hot oven for a good 6 minutes after cooling and cutting from the first bake. Bake 3 minutes on one side, turn slices over and bake for another 3 minutes. Remove and let rest. After completely cooled, store in airtight container and they will last for a month. Mine always run out after the first week. They are best eaten when dipped into a good cup of Kafe (Danish for coffee).
INGREDIENTS (about 20 large size biscotti)
- 350g plain flour
- 2 tsp baking powder
- 2 tbsp veg oil
- 150g sugar
- 5 eggs beaten lightly
- coarsely grated zest 1lemon and 1 lime
- 100gm raisins
- 85gm dried orange peel
- 50gm blanched almonds
- 50gm hazel nuts or pistachio
- some preserved red and green cherries
- 1 ½ Tsp salt
- Combine dry ingredients – flour, salt, sugar, and baking powder.
- Combine wet ingredients – beaten eggs, oil and almond extract.
- Mix lightly both dry and wet ingredients in a mixer or with your hands.
- Add the fruits and peels. Combine well.
- Your batter is likely to be sticky but not mushy. If you have a mushy batter , add 1 or 2 tbsp of flour until it reach a sticky consistency where it is not mushy but not clean to the touch either. You will find that bits of the dough is likely to cling onto your finger.
- Divide into 2 portions and shape them into 2 logs
- Bake about 30 mins at 180 to 190 degee Celsius
Cool 10 minutes and cut diagonally