Biscotti

Biscotti are traditional Italian twice-baked biscuits, known for their characteristic dry, crisp texture and long shelf life. The dough is shaped into logs and baked once before being sliced diagonally and baked again until firm and golden. They can be prepared with classic additions such as almonds or raisins, giving each biscuit a pleasant contrast of texture and flavour. Traditionally enjoyed with coffee or tea, biscotti are especially associated with the Italian tradition of dipping crisp biscuits into a warm beverage.

Suggested by Chef Sabyasachi Gorai

Makes

20 - 24 Biscotti

Preparation Time

20 minutes

Resting Time

15 minutes

Baking Time

30 - 35 minutes

INGREDIENTS

250 g Italian type 00 flour
120 g sugar
100 g eggs
60 g butter
100 g almonds or raisins
5 g baking powder
3 g vanilla
2 g salt
2 g lemon zest

METHOD

Cream the butter and sugar together until light and smooth. Gradually add the eggs while continuing to whisk, then stir in the vanilla and lemon zest.

In a separate bowl, combine the Italian type 00 flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

Fold in the almonds or raisins, depending on your preference. Shape the dough into a log and place it on a lined baking tray.

Bake at 175°C for 20–25 minutes, or until lightly golden. Remove from the oven and allow the log to cool for 10–15 minutes.

Using a sharp knife, slice the log diagonally into individual biscuits. Arrange the slices on the baking tray and return them to the oven.

Bake at 150°C for a further 10–12 minutes, turning the biscotti once to ensure they dry evenly. Allow them to cool completely before serving.