Beau­ti­ful bis­cotti

This in­fa­mous Ital­ian bis­cuit is the ul­ti­mate ac­com­pa­ni­ment for strong cof­fee or sweet dessert wine. The dough, con­tain­ing no but­ter or oil, is baked, sliced then baked again, giv­ing the bis­cotti its de­li­cious sig­na­ture crunch. It’s sur­pris­ingly sim­ple to

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Step one

Pre­heat the oven to 160C.

Place the flour, bak­ing pow­der and sugar in a bowl and mix to com­bine. Add the eggs, vanilla, or­ange rind, cran­ber­ries and al­monds and mix un­til a smooth dough forms.

Place the dough on a well- floured sur­face and knead un­til smooth. Halve the dough and roll into two 20cm logs and flat­ten slightly.

Place on a large lightly greased bak­ing tray and bake for 30- 35 min­utes or un­til cooked through.

Set aside to cool com­pletely.

Step two

Use a ser­rated knife to cut the logs into 3mm slices and place on bak­ing trays lined with non- stick bak­ing pa­per.

Bake for 8– 10 min­utes or un­til golden and crisp. Al­low to cool on trays.

Makes 60.

pho­tog­ra­phy Chris Court styling Steve Pearce recipes the dhm food team

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