“Biscotti” simply means cooked twice, which, no surprises, is exactly how biscotti are cooked. These are a traditional Italian cookie that, according to wikipedia, goes back to roman times as the second baking would allow them to have a much longer shelf life. These days biscotti just make a great cookie to dunk in your coffee.
- 4 eggs 700gram
- 120 grams castor sugar
- 100 grams of chocolate bits I used dark
- 60 grams almonds (choped up to a “rustic” size)
- 190 grams dry fruit
- 1/2 cup milk
- 1/2 cup olive oil light (not extra virgin as it has to strong a flavour)
- 1 tablespoon vanilla extract I actually used extract concentrate so 1/2 a tablespoon
- 1 tablespoon orange essence
- 1 tablespoon aniseed essence
- Rind of 1 lemon
- Rind of 1 orange
- 250 grams self-raising flour
- 150 grams plain flour
- Beat eggs and sugar together until thick.
- Add nuts, chocolate and fruit and mix in.
- Add oil, milk, orange and aniseed essence, vanilla extract, lemon and orange rind and gently mix in. (At this point the mixture looks like an absolute mess)
- Sift the flours together and add, folding it into the mixture.
- Pour onto baking paper on a large baking tray, 6 – 8cm wide, 2-3 cm high (This bit will depend on the size of the oven 2 trays may be needed). There is an ancient Italian trick of folding up the baking paper to stop the dough spreading.
- Bake for 25-30 min until golden brown, the oven should be 200 C. Then remove it from the oven and let them cool right down.
- Using a very sharp knife cut up the log into 1-2cm wide slices.
- Spread pieces slice side down on a tray and grill each side until toasty golden brown. Should take a few minutes (Lets face it this will depend on how good your grill is, mine took 30 min a side)
- Cool down on a wire rack, good for 2 weeks (if they last that long)