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Biscotti Recipe

August 23, 2023

You can’t turn down light, delicate biscotti. A derivative of the Italian word “biscotto”, which roughly translates to “twice baked”, these homemade treats are as delicious with a glass of bubbly as they are with morning coffee. Try the soft variety with ice cream, and the hard kind with a glass of white wine.

For a delicious flavoured variety, check out our pistachio and rose water biscotti.

Print Recipe

Biscotti

Serves: 30

Cooking Time: 1 hr 40 mins

Ingredients

Soft biscotti
250g unsalted butter
380ml castor sugar
6 eggs
50ml brandy
zest of 1 lemon
380g cake flour
180g self-raising flour
5ml salt
250g blanched almonds, toasted and chopped
10ml aniseed
Hard biscotti
3 eggs
5ml vanilla extract
240g cake flour
200g sugar
5ml baking powder
pinch of salt
100g almonds, toasted and halved

Instructions

Soft biscotti

Cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Add the brandy and zest and mix well.

Stir the flour and salt into the butter mixture. Mix in the almonds and aniseed and stir into a dough. Refrigerate for 1 hour. Preheat the oven to 180°C.

Divide the dough into 5 and roll into logs. Place on a greased baking tray and bake until lightly golden brown, about 20 minutes. Remove from the oven and place on a wooden chopping board. Reduce the heat to 160°C.

Cut the logs diagonally into 1cm slices with a sharp knife. Lay the biscuits flat and bake until they are dry and crispy, about 15 minutes on each side. Store in an airtight container.

Hard biscotti

Preheat the oven to 180°C.

In a mixing bowl, beat the eggs and vanilla with a whisk until well combined.

Combine the flour, sugar, baking powder and salt in a large mixing bowl and mix in the egg mixture. Stir well to combine. Mix in the almonds and knead to form a dough.

Divide the dough into 3 and roll into logs. Place onto slightly greased baking trays and bake until golden brown, about 40 minutes. Reduce the heat to 160°C.

Place the logs on a wooden cutting board, and while still warm, cut diagonally into 1cm slices with a sharp knife. Lay the slices flat on the baking tray and return to the oven until toasted, about 10 – 15 minutes on each side. Store in an airtight container.