This recipe for biscotti makes a lovely food gift for Christmas and the holiday season - if you don't eat them all first! These crunchy, twice baked Italian biscuits flavoured with aniseed and candied peel are really easy to make and don't take very long either. You can always swap the candied peel and aniseed I use in this recipe for chopped nuts, chocolate chips or dried fruit with no problem. These apparently keep really well in an airtight container for up to a month - however they have never lasted that long in my house :)
These biscotti are great served after dinner and dunked in coffee or tea but also in a sweet dessert wine if you are that way inclined. I hope you enjoy and try out this recipe. Next time I am going to make them with chopped almonds and lemon zest I think.......
preparation time: 10-15 minutes
cooking time: 25-30 minutes
makes about 35-40 biscotti
300g plain flour
1 tsp baking powder
100g chopped candied peel (or equal amounts of dried fruit, nuts, chocolate chips etc - feel free to add your own favourite flavourings)
2 tbs aniseed
1 tsp vanilla extract
- preheat the oven to 150C
- add the eggs to a large bowl with the sugar and vanilla extract and whisk for a few minutes until doubled in size
- sift in the flour and baking powder and stir in the candied peel and aniseed - mix until a dough is formed
- tip out the dough onto a floured surface and shape into flattened 'sausage' shapes - about 5cm wide and 2cm high then place onto a greased baking sheet with a few inches space between each one.
- bake for about 15 minutes until light brown/golden and firm to the touch
- remove from oven and slice into 1.5cm thick pieces then place back on the baking sheet
- bake for a further 10-15 minutes until golden and crisped up.
- allow to cool before serving. Store in an airtight container.