Biscotti is know to have come from the Tuscan region of Italy but the word is derived from Latin. Biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The first bake is in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and leaves a crisp, dry texture, and a long shelf life. There are many so many varieties of biscotti, with some being more cake-like in texture, while some are very crisp and dry. This recipe will give you a crisp and dry texture.
- 110g caster sugar
- 1 lightly beaten egg
- 110g plain flour
- half tsp baking powder
- 2 tbsp instant coffee granules or 1 tbsp proper coffee – I used The Ethiopian Coffee Company’s beautiful Sidamo
- 150g hazelnuts
- 100g dark choc – optional
To make about 10
- Preheat the oven to 180C.
- Toast the nuts and then chop coarsely and set aside.
- Line a baking tray with greaseproof paper and draw a 20cm line down the middle. Then turn it over (or you will get the pencil mark on the biscotti!)
- Whisk the egg and sugar together til light in colour.
- Stir into this the flour, baking powder and coffee and make sticky dough and then stir in the nuts do they are evenly dispersed.
- Flour your hands to pick up the dough and plonk it onto the greaseproof paper.
- Shape it into a roll the length of the pencil line you drew – this should be like a swissroll shape. It will flatten in the oven slightly.
- Bake the loaf for about 25 mins til lightly browned on top.
- Take it out of the oven and leave it to cool completely – if you don’t, the biscotti will break when you cut it.
- When cool, take a serrated knife and cut 1 cm diagonally. I would suggest you start from the right as it’s easier to see what you are doing!
- Place these slices on a baking tray and bake again for 7 minutes.
- Then turn over and bake them again for another 7 mins until dry and crisp.
- When you are ready to eat them, melt the dark choc and dip the biscotti into it and eat – like a fondue!