Aside from being super crunchy, these biscotti recipe boasts a big hit of spices and flavour. It will be the perfect addition to your morning or afternoon tea. And you can keep them well and crunchy by placing them in an airtight container.
Biscotti is an Italian word which means baked twice as you will notice in the recipe.
To know how to make them please watch the video:
Ingredients:
– 300 grams AP flour
– 200 grams white sugar
– 2 tbsp honey
– 130 grams raisins
– 100 grams walnuts
– 2 eggs
– 85 grams butter
– 1 tsp baking powder
– 1/4 tsp baking soda
– pinch of salt
– 1/2 tsp ground cinnamon
– pinch of ground cloves
– 1 tsp vanilla extract
– 1 tsp lemon zest
Tips:
– Keep an eye when toasting the walnuts as they can burn easily because of their high content of oils.
– The butter should be at room temperature to be able to whisk to a creamy consistency.
– Leave the dough to rest in the fridge for 30-45 mins until it firms up which will make it easier to handle it afterwards.
– Preheat the oven to 180 C and bake the biscotti log for 20 mins or until it is golden from the top and bottom.
– After the first bake leave the log to cool down for at least 40 mins so when you cut it won’t crumble and collapse.
– When you bake it for the second time make sure that they are golden from top and bottom.
– Leave the biscotti to cool completely before serving them or putting them in the airtight container.
