Homemade Biscotti Biscuits

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Homemade gifts are one of the best things to make at Christmas time. I adore baking cookies, making jams, chutney and sauces. This year I thought I would make some biscotti (Cantucci), inspired by the wonderful Julius Roberts of Tell Tale Food. I’ve adapted these to be made with coconut sugar, but like Julius you can use golden caster sugar if it’s easier to find. They are delicious and I will be making multiple batches for neighbours and family.

Dip them in sweet wine or hot coffee to re-hydrate them. Or simply eat them mega crispy, the choice is yours. They will last at least 3 months in an air tight jar, so you can savour them way into the new year. Biscotti means (twice baked), so you’ll need a little patience, but they are worth the effort. Promise.

Homemade Biscotti Biscuits

Serves: 20-25

Prep time: 10 mins

Cook time: 1 hour, 10 mins

Ingredients

  • 130g mixed nuts

  • 30g dried cranberries

  • 215g coconut sugar

  • 1 tsp baking powder

  • 2 eggs

  • 2 tsp toasted fennel seeds

  • Zest from 2 lemons & 1 orange

  • 30g melted butter

  • 250g plain flour

  • Icing sugar

Directions

  1. Pre-heat oven to 180c/gas mark 4/350f. Line a large baking sheet with baking paper.

  2. Add all ingredients to a bowl of a stand mixer (or mix by hand). Mix until all ingredients are combined and you are left with a sticky dough.

  3. Dust icing sugar over a clean surface, take half the dough (it’ll be sticky) and without over handling it, roll it into a long sausage shape. Around 2 inches thick. Place it on a baking sheet (can be tricky, so be careful).)

  4. Dust new icing sugar over rolling surface and repeat the process with the other half of the dough.

  5. Place the second batch at least two inches apart from the first on the tray. Bake for 20 minutes until risen and cracking. Remove from the oven and turn it don to 160c/gas mark 3/325f.

  6. Leave the biscotti to cool for ten mins. Once cool, loosen with a spatula. Place on a cutting board and chop 1 inch pieces at an angle.

  7. Return to the baking sheet cut side up and bake for a further 15 minutes. Turn the biscotti over to the opposite cut side and bake again for another 15 minutes.

  8. Once cool, place in an air tight jar.

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Gemma Morson