Biscotti. Go back to Italy.

All biscotti recipes scared me every time when I was looking at it. Double baking seems so time consuming, long and complicated! However, one Friday afternoon I decided to try… and to my surprise it turned out that, these cookies are the simplest one I have ever done. It took me only 15 minutes to prepare, 25-30 minutes for baking and then only 15 minutes for another baking.
Now I must tell that indeed Italian cuisine is incredible and I am starting loving it!



Biscotii are sweet, crunchy and quite hard. They are perfect for the morning coffee.
You can store them for a long time in an airtight container.

They are also great idea for a sweet gift for your friends.




Biscotti with candied fruit

Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson; with some of my modification
Makes 20

Ingredients:100g whole blanched almonds
100g candied fruit
100g caster sugar
200g (1 2/3 cups) plain flour
1 egg beaten lightly
pinch of salt
2 tablespoons Amaretto
½ teaspoon bicarbonate of soda

Method:1. Preheat the oven to 180C(350F)
2. Combine the flour, salt, bicarbonate of soda and candied fruits in a bowl and mix to blend.
3. Beat together in a separate bowl egg, sugar and Amaretto until light and fluffy (about 5 minutes).
4. Slowly add the flour, a little at a time, mixing until well blended. Add whole blanched almonds and mix well.
5. Turn the mixture on to a floured surface and knead gently for about 2-3 minutes. Form into a long, flat loaf.
6. Place on the baking sheet and bake for 30-35 minutes, or until lightly golden
7. Remove the loaf from the oven and leave for 20 minutes to cool slightly.
8. Cut the loaf into 1cm diagonal slices, taking care not to break or crush the soft insides of the loaves.
9. Arrange the slices on clean baking sheet. Bake for 5-6 minutes until the undersides are golden. Turn the slices over and bake for another 5-6 minutes. Transform to wire rack to cool.

Enjoy :-)