BISCOTTI – Fruits and Nuts

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

METHOD

  1. Combine dry ingredients – flour, salt, sugar, and baking powder.
  2. Combine wet ingredients – beaten eggs, oil and almond extract.
  3. Mix lightly both dry and wet ingredients in a mixer or with your hands.
  4. Add the fruits and peels. Combine well.
  5. 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.
  6. Divide into 2 portions and shape them into 2 logs
  7. Bake about 30 mins at 180 to 190 degee Celsius

Cool 10 minutes and cut diagonally

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