These traditional Italian biscuits are twice baked, which means they are very hard and crisp, ideal for dunking in an espresso coffee or to serve with Zabaglione. They will keep well in a cake tin for 2-3 weeks. If liked use hazelnuts instead of almonds, add chocolate chips or cranberries to the dough.
- 275g self raising flour
- 1tsp baking powder
- 150g caster sugar
- 2 eggs
- 2tbsp Madeira or sweet sherry
- 100g shelled almonds
Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking trays with baking parchment
Place the flour, sugar and baking powder in a mixing bowl and mix together. Stir in the eggs and sherry, then the almonds and mix well until the mixture clumps together. Lightly knead the dough, then turn out onto a floured work surface and shape into 2 long fat sausage shapes.
Place them well spaced apart onto a baking tray, and bake for 35 mins
Leave to cool for 15 mins so that they are easier to slice and reduce the oven to 150°C/300°F/Gas Mark 3.
Cut the biscotti into 1 cm thick slices and lay them flat on the baking trays. Bake for a further 20 mins until dry and hardened.
Leave to cool then store in a cake tin for up to 1 month.
Top tip for making Biscotti
If liked use hazelnuts instead of almonds, add chocolate chips or cranberries to the dough, and flavour with a little grated orange zest too if liked.