Tag Archives: Biscotti


13 Apr

Mmmmm Biscotti. So divinely delicious and so simple to make. And guaranteed to win loads of praise from non-baking friends who won’t believe something this fabulous is so easy to rustle up. With a spare hour or two and some very basic store cupboard ingredients, you’ll be able to produce Biscotti as pretty as the sort they sell for a fortune in the shops.


First of all a little history lesson. These Italian biscuits take their name from “biscotto” which literally means to bake twice. Because that’s exactly what you do – you bake them twice. Dried out biscuits such as these were used by the Ancient Romans because they stayed crunchy and tasty for a long time, and can be enjoyed dunked in a little wine or coffee. If it was good enough for the Ancient Romans, well then it’s good enough for me.

My version is quite chocolatey (of course) with the added crunch of walnuts and pecans. Actually you can use any nuts you like – pistachios are particularly good – but as I didn’t have enough of either I used a combination.

Preheat the oven to 160 C

Line two baking sheets with non-stick baking paper or silicone sheets


250 g plain flour
250 g caster sugar
half teaspoon baking powder
1 heaped tablespoon cocoa powder
3 medium eggs, beaten
50 g plain chocolate chips
50 g mixed walnuts/pecans or almonds or pistachios


Combine the first four ingredients in a large bowl.

20130412_160347Work through with your fingertips to break up lumps in the sugar.

Now pour in the beaten egg, a little at a time, and mix together until you have a really stiff dough.


Add the chocolate chips and the nuts and mix through thoroughly.


It will be quite stiff and dry and bitty – don’t worry, that’s fine.

Divide the dough into four and shape into sausage shapes on a floured surface.

Place these on the baking sheets.

Pop them in the oven for 25 – 30 minutes.


Remove from the oven and place on a wire rack to cool for about fifteen minutes.


Now they are cool enough to handle. Using a sharp, serrated knife, carefully cut chunky slices on the diagonal.


Place these slices back on the baking trays and back into the oven for a further twenty minutes.

Half way through this second baking, turn the Biscotti over to help them dry out completely.

After the second baking leave the Biscotti to cool on a wire rack, and that’s it.


You can store them in an airtight tin for several weeks. Enjoy them with a glass of sweet wine, a nice espresso and sunshine:-)

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