This recipe came to me from my sister Naomi, who got it from her friend Harriet, and it has sat in my recipe file with the title ‘Harriet’s Biscotti’ for years. I’m not sure who Harriet is, but I’m grateful to her. We made these in commercial volumes for a few years, and I love them for their longevity and hardiness, versatility and variation and how good they are dunked in coffee.
Makes approx. 30 biscotti.
Ingredients 7
375 g plain flour (all-purpose flour), plus extra for dusting
230 g caster sugar
1 tsp baking powder
1⁄2 tsp salt
3 free-range eggs, large, lightly beaten
1 tsp vanilla extract
80 g almonds, chopped, optional
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Method 6
Preheat your oven to 160°C (320°F) and grease or line a baking tray.
In a large bowl, combine the , , and . Add the and until a dough forms (sometimes I add a tiny bit of water if the mix is particularly dry). Add the , if using, and mix well.
Turn the dough onto a floured surface and knead several times. Halve the dough and then shape each half into a slightly flattened log.
Place the logs on the baking tray. Bake in the middle of the oven until golden, about 25–30 minutes. Leave the oven on.
Take out and cool for 10 minutes, then cut each log diagonally into slices and return the slices, in a single layer, to the baking tray.
Bake again, turning once, for about 10 minutes each side – just be careful as they can start to overcook very quickly.
