Sometimes the morning after a day of feasting
one doesn't feel like a large slap up brunch
but more a crunchy,
yet sweet breakfast of strong coffee and Italian biscotti
yet sweet breakfast of strong coffee and Italian biscotti
I started to make these when I lived in
rural Ireland and purchasing Italian Biscotti
meant a train ride to Dublin.
Now I know these are better than any store bought ones I have tried.
The method sounds a little fiddly but really it is incredibly simple
maybe just a step more than your usual cookie
But this is what gives these their tooth breaking crunch.
rural Ireland and purchasing Italian Biscotti
meant a train ride to Dublin.
Now I know these are better than any store bought ones I have tried.
The method sounds a little fiddly but really it is incredibly simple
maybe just a step more than your usual cookie
But this is what gives these their tooth breaking crunch.
RECIPE
1 large egg
4ozs sugar
1/2 tspn vanilla extract
5 ozs plain flour
1/2 tspn baking powder
1/4 tspn salt
2 ozs whole almonds
3 ozs chocolate chips
METHOD
Line a baking tray with parchment paper
Pre-heat oven to 350f/180c
Whisk the egg and sugar with an electric whisk until pale, you want it to leave ribbons when you lift the whisk
Add vanilla extract, then fold in flour, salt and baking powder
Add choc chips and almonds
Shape dough into a log approx 10" long which is tapered at each end
Bake in the oven for 25 minutes
Remove and leave to set for 5-10 mins
Slice into biscotti and lay back on the baking tray
Pop back in oven for 10 mins then turn and cook for a further 5-10 mins
Remove and cool on a wire rack
You can store them in an airtight container for 7-10 days... but
They probably won't last that long.
Photo's by Helen James
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