‘Biscotti’ meaning ‘cooked twice’ are traditional Italian biscuits that are characteristically very crunchy due to being baked twice. They are perfect when dunked into your favourite Italian coffee! (Makes Approx 15 biscuits)
- 150g Plain flour, plus a bit extra for dusting
- 110g Caster sugar
- 1 Large egg
- 1 tsp Baking powder
- Zest of one unwaxed lemon
- 100g Unsalted pistachios, shelled
- Preheat the oven to 180C/356F/Gas 4 and line a baking tray with greaseproof or silicone paper, lightly greased with butter
- In a large bowl, use a wooden spoon to thoroughly mix together the flour, sugar, egg and baking powder, until a soft dough is formed. Add more flour if necessary if the dough is too sticky.
- Once you have a soft dough, flour your hands well and lightly kneed the dough, mixing in the lemon zest and pistachios. Turn the dough out onto a well-floured surface, and roll it into a thick log shape. Press down lightly on top of the log to flatten it slightly. Place the biscotti log onto the greased baking tray, and bake for 25 minutes or until golden.
- Remove the biscotti log from the oven, and leave to cool slightly. Leave the oven on.
- When the biscotti log is cool enough to touch, slice it into diagonal slices about 2cm wide and rearrange the slices onto the baking tray. Return to the oven, and leave to dry out for around 10 minutes. Remove from the oven and leave to cool on a wire rack. They will continue to harden as they cool.
- Your biscotti will now be very crunchy, ideal for dipping in a strong espresso to soak up all of the wonderful coffee flavour.