These twice-cooked Italian cookies make a wonderful gift at Christmas time and are a delicious biscuit-tin staple.
- 1 tbsp instant coffee granules
- 1.5 tbsp boiling water
- 2 eggs at room temperature
- 1 cup caster sugar (220 g)
- 2 tsp vanilla extract
- 2 cups plain flour plus extra for dusting (340 g)
- 1 tsp baking powder
- ½ cup roasted hazelnut (60 g)
- Grease two large oven trays. Line with baking paper.
- Dissolve coffee in water in a small jug. Cool slightly.
- Beat eggs, sugar and vanilla in a small bowl of an electric mixer for about 3 minutes, or until thick and creamy. Transfer to a large bowl.
- Stir in coffee mixture. Sift combined flour and baking powder over top. Add hazelnuts. Stir until mixture forms a soft dough.
- Turn dough out onto a lightly floured bench. Divide in half. Roll each half into a log shape, 30cm in length. Place on prepared trays.
- Cook in a slow oven (150C) for about 35 minutes, or until golden and firm to touch. Transfer to a wire rack to cool.
- Using a serrated knife, cut into 1cm-thick slices. Place on same lined trays.
- Cook in a very slow oven (120C) for about 20 minutes, or until firm and dry. Cool on trays.
Try replacing hazelnuts with macadamias or dip biscotti into melted chocolate and leave to set.
Biscotti can be made two weeks ahead. Store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.2 g|
|Total carbohydrates||12.3 g|
|- Sugars||5.6 g|
|Dietary fibre||0.4 g|