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Also known as cantucci, these famous Italian biscuits originated from the Tuscan city of Prato. The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked. The dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word "biscotti" to refer to various cookies, we generally use the term for this singular long, crisp, twice-baked Italian cookie. If it’s wine o’ clock, pure a glass of vin santo for dipping them into.
Ingredients:
390g plain flour
200g caster sugar
120ml vegetable oil
30ml orange juice
3 eggs (lightly beaten)
2 tsp baking powder
½ tsp almond extract
Pinch of salt
Optional extras:
65g chocolate chips / 65g pistachios / 65g almonds
Method:
Preheat oven to 170⁰C. Line 2 baking trays with parchment paper.
In a large bowl add the flour, sugar, baking powder, salt, orange juice, eggs, oil and almond extract and beat until it forms a dough. I then split the mixture into 3 bowls and added chocolate chips to one, pistachios to another and almonds to the third. Mix each one until add-ins are evenly distributed.
On the prepared baking tray shape each batch into a log about 8 x 3 inches. Place the trays in the oven and bake for appx. 25-30 mins, or until golden brown on top.
Once ready slide the logs off the baking tray onto a chopping board and cut each loaf crosswise. Then place the sliced biscotti cut side down on the baking tray and bake for 6-8 mins, take out the oven, flip biscotti over and bake again for 6-8 mins.
Take out of the oven and allow to cool.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.