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Biscotti (Recipe)

Episode: 7
Broadcast: 31st July 2015
Presenter: Daniela & Stefania

Daniela and Stefania show you two different ways on how to make Biscotti.

Biscotti di Mandorla

-150 grams of almond meal.
- 100 grams of caster sugar.
- 2 egg whites.
- A couple drops of almond extract glacé cherries, halved for decoration. (Or almonds)

1) Preheat oven to 160 degrees.
2) Mix all ingredients together in a mixture to form a soft paste.
3) Fill a piping bag with a patterned nozzle and pipe little biscuits onto a lined baking tray and decorate with glace cherries or an almond.
4) Bake for about 10 minutes, till just golden.
5) Let it cool and then transfer to a wire rack.
6) These can be frozen or just kept in an airtight container in the fridge.

Biscotti con Pistachio

- 200 grams of almond meal.
- 100 grams of pistachio meal.
- 300 grams of caster sugar.
- 3 egg whites.
- 2 teaspoons of almond essence.
- Green food colouring.
- 300 grams of almond flakes.
- 400 grams icing sugar.

1) Preheat oven to 160 degrees.
2) Line a biscuit tray with baking paper.
3) Mix your meals, sugar, egg whites and essence all together, then gradually add your colouring till you get the desired colour you want,
4) Dough should be sticky at this point, now dust your hands with the icing sugar and take about a 50c coin portion of dough and form a small log, roll it in the flakes and icing sugar, then place on your tray.
5) Repeat this process until your tray is full with about each roll being 2cm apart.
6) Bake until the biscuit should still feel a bit soft, as it will harden once it is out of the oven and resting on a biscuit tray.
7) Enjoy with an espresso!