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Biscotti buonissimi!

30 Mar

Typically Italian, deliciously crunchy and perfect for dunking into coffee (or a glass of Vin Santo) biscotti are one of life’s little pleasures. You might think they’re fiddly to make, but they’re not. Don’t be put off by the idea of having to bake them twice. It’s no big deal. And with just a few ingredients they are straight-forward and even quite economical to produce.
Biscotti after first bakingOur English word “biscuit” comes from the “Biscotto” which means, quite literally, twice-baked. The second baking is necessary to dry them out and give them that scrumptious crunch.

And as if these biscotti weren’t gorgeous enough, they are also fat-free (up to a point!) as they are made without any butter. Leave out the chocolate chips and replace them with dried fruit or extra nuts if you want to feel a little more smug.


2 medium eggs
100 g golden caster sugar
250 g plain flour
1/2 teaspoon bicarb
50 g Pistachio nuts (or other nuts you may prefer)
50 g dark chocolate chips

Heat the oven to 180 C and line three baking trays with non-stick baking paper or silicone liners.


  1. In a large bowl whisk the eggs and sugar together until light and fluffy.
  2. Sift the flour and bicarb together over the egg mixture and stir in the nuts and choc chips.
  3. Fold together to make a soft dough.
  4. Tip the dough out onto a well-floured surface.
  5. Divide the dough in two and form each bit into a sausage, about 20cm in length.
  6. Place the sausages on two baking trays and flatten down gently with your floury hands.
  7. Bake for 25 to 30 minutes until golden.
  8. Remove from the oven and allow to cool for five minutes.
  9. Reduce oven temperature to 160 C.
  10. Cut the ‘sausages’ diagonally into neat slices and arrange them cut-side down on the trays. I like them well spread out which is why I recommended preparing three trays.
  11. Bake for a further 10 minutes until they have dried out.
  12. Remove from the oven and leave the biscotti to cool on a wire rack.
  13. Enjoy with coffee, with liqueur, with friends!


I have been trying to make gluten-free biscotti for my coeliac friends and family, and so far the results have been, well…meh! I’ll keep trying until I get the right balance of GF flour and ground almonds and then I’ll let you know how they turn out. 🙂Espresso, biscotti and sunshine


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