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Anne's Recipe - Biscotti - 12 Jul


RAISIN and ALMOND BISCOTTI

Traditionally dunked into café latte at breakfast and in Tuscany the Biscotti is enjoyed with a glass of sweet Vin Santo (Holy Wine).

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 cup raisins
1/4 cup silvered almonds
2 eggs - separated
2 eggs - extra
1 teaspoon vanilla
1 cup sugar

In a bowl, sift together flour, baking powder, soda, spices then stir in raisins and almonds.  Set aside.  Beat egg whites until soft peaks form.  Set aside.  Using a separate bowl beat together egg yolks, extra eggs, sugar and vanilla until thick and creamy.  Combine flour into creamed mixture then fold in egg whites.  Divide in half.  On a lightly floured bench shape each half into a long log approx. 35cm long x 4cm wide.  Place on a tray lined with baking paper.  Bake for 30 minutes at 180degC.  Cool on a rack for 30 minutes.  Reduce temperature to 160degC.  Cut logs into 1.5cm slices.  Stand upright on tray slightly spread apart in the shape of log and bake for a further 10 minutes.  Turn oven off and leave until cold.  Store biscotti in an air tight container. 

Bon appetite!!

        
When work seems rather dull to me
        And life is not so sweet
One thing at least can bring me joy
        I simply love to eat


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