If I had known how easy it is to make biscotti, I would have made them ages ago.
These are proper teeth-breaking crumbly biscuits for dipping in a cappuccino, but if you don't want to risk a trip to the dentist anytime soon they go a bit softer if left out overnight.
And they keep for absolutely ages. Try a few different flavour combinations - this recipe makes enough dough to experiment with two or three versions but I have stuck with the classic almond and dried fruit.
INGREDIENTS
350g self raising flour
250g caster sugar
3 medium eggs beaten
100g of whole almonds or hazelnuts, lightly toasted under the grill
150g mixed dried sultanas, raisins and/or cherries
RECIPE
2. Mix the flour and sugar together in a bowl. If you want to use a spice, such as a teaspoon of mixed spice or cinnamon, now is the time to add it.
3. Stir in the eggs until the mixture begins to come together.
4. Then work it into a dough using your hands. It may seem dry at first but don't worry, its supposed to be.
5. Add the fruit and nuts and work the dough until they are evenly distributed.
6. On a floured surface divide the dough into four and use your hands to roll each quarter into about a 30cm sausage.
7. Bake for 25 minutes until it has risen but is still pale. You might need to do this in two batches as the dough will spread a little bit.
8. Remove from the oven and then turn the over down to 140C, fan 120C or 280F.
9. Cut the sausages into 1cm wide biscotti. I like to cut them at an angle.
10. Lay them on their sides on the baking sheet and bake for another 15 minutes. Then turn them over and bake for a further 15 minutes before taking them out and leaving them to cool.
Once cooled, you can half dip them in chocolate if you fancy and leave them to set on a baking sheet.
Enjoy with a cappucino or just a cup of builders' tea.
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