date biscotti

‘Biscotti’ – twice baked.

This biscotti is easy and goes well with strong coffee. I use an ancient Kenwood mixer, but you can easily do it by hand (just make sure you take your butter out of the fridge to allow it to soften for a few hours. Don’t be like me and try to hasten this process by zapping it in the microwave. This will not work.) Also, don’t worry too much about the exact measurements. I never follow the recipe accurately, and no-one’s died from my cooking. Win.

Heat oven to 160°C. Grease a baking sheet, parchment paper, or one of these reusable baking sheet liners.

In a bowl, mix the flour, cinnamon, nutmeg, baking powder and salt.

In the mixer, cream the sugar and butter.

Crack one egg, and separate the egg from the yolk. Beat lightly with the other egg.

Pour the egg mixture and the vanilla essence into the mixer. When smooth and creamy, pour in all of the dry ingredients. Scrape down the mixer as needed. When the mixture becomes doughy, fold in the dates/chocolate chips.

Split the mixture into two balls and mould into log shapes. Flatten with the palm of hand. You don’t want the ends of the logs to be too pointy or thin, as they’ll just burn and no one will want them.

Place in oven for 40 minutes. Contemplate washing up; enter a YouTube rabbit hole instead.

Remove from oven, take a serrated knife and cut into ½ inch slices, lie flat on baking sheet.

The next part depends on how crisp you like your biscotti. The first batch I made, I followed the recipe, and put the slices back into the oven for 10 minutes. They came out teeth-breakingly hard, but people still ate them (so polite).

The second time, I turned the oven off and put the slices back in for about 10 minutes. This made each slice crispy, but no one was at risk of losing a molar.


2 cups plain flour

3/4  teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

85 g butter at room temperature

1 egg

1 egg yolk

1 teaspoon vanilla essence

1/2 cup chopped dates or chocolate chips

1. Mix dry ingredients in a bowl.

2. Cream together butter and sugar. Add eggs. 

3. Fold in dry ingredients and dates. 

4. Mould dough into two flat logs. 

5. Bake in the oven for 40 minutes at 160°C.

6. Remove from oven and cut into 1/2 inch slices. Lay flat and place back in oven for 10 minutes.

Recipe adapted from Joy the Baker.

This entry was published on June 22, 2012 at 11:13 am. It’s filed under Baking and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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