Biscotti with Almond and Ginger
Biscotti might just sound like a fancy name for a biscuit, but these are far superior. Also known as Cantucci, these delectable Italian pastries are twice-baked in a log shape, creating an extra dry and chewy morsel, ideal for a dip in a cuppa (or, more traditionally, Vin Santo). Super easy to make, you can whip up Biscotti in a few simple steps. Add extra ingredients to your taste (nuts, dried fruit, lemon zest, chocolate chips). We love ours with a smattering of crystallised ginger for a bit of zing, then dipped into decadent white chocolate.
2/3 Cup Sugar
2 Tbsp Lemon Juice
2 Cups Flour
1 ½ tsp Baking Power
Pinch of Salt
100g Sliced Almonds (lightly toasted)
½ Cup Crystalised Ginger, finely chopped
500g White Chocolate Chips
• Preheat oven to 150 ºC. Beat the butter and sugar until light and fluffy. Add eggs, one by one, beating after each. Add lemon juice, and rind of lemon, flour, baking powder and salt, and mix well. Finally mix in lightly toasted almonds and ginger.
• Turn out on a lightly floured board and roll into two logs about 5cm in diameter. Place logs on a lined or greased and floured baking tray and bake for 1 hour until golden and firm to touch.
• Cool the logs and then, using a super sharp serrated knife, cut on an angle into single biscuits – aim for about 1cm thick.
• Place biscotti on a single layer on oven tray and bake for a further 20 minutes until golden and crunchy. Cool on a wire rack and store in an airtight container.
Optional white chocolate dip:
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water (be sure the bottom of the bowl doesn’t touch the water). Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate, then transfer the dipped biscotti to a wire rack, set over a baking sheet, until it has has hardened.