Biscotti is a type of Italian biscuit and refers to twice baked. They can be stored for a long period of time and not easily crumble. I always think Biscotti is hard like rock, till I tried some from a little cafe which is crisp and addicting that I want to try making my own. So I went around searching for recipes and it’s just so timely that Anna Olsen was demonstrating Peppered Espresso Biscuiti this week. She highlighted that this is more of crisp texture which is what I want. I omitted black pepper, espresso, cinnamon and also halve the recipe and adapted to my version.
This recipe is definitely a keeper, really easy to prepare. It’s chocolately, crunchy and crisp! I just pack some, sealed them air-tight and send them to my friend in Taiwan! I hope she like them 🙂
60g unsalted butter
100g caster sugar
1 egg, beaten
1 + 1/4 tsp vanilla extract
150g Plain Flour
20g Valrhona Cocoa Powder
3/4 tsp double action baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond
1. Toast the almonds at 180 degrees for 10 mins, chop and leave aside to cool.
2. Beat butter first and add sugar gradually, cream till it is light in color and fluffy.
3. Add in beated egg and vanilla extract.
4. Sieve flour, cocoa powder, baking powder, baking soda and salt together.
5. Fold in the dry ingredients and add in chopped almonds.
6. Transfer the soft dough onto greaseproof paper, shape to a log and using a fork to poke some holes so that it will not crack easily.
7. Bake at 180 degrees for 35-40 mins till firm and golden brown.
8. Leave to cool till lukewarm before slicing to 1 inch thickness.
9. Bake again at 170 degrees for 12 to 15 mins till crisp around the edges.
10. Biscotti will firm up further when it is cool.
Adapted from Anna Olsen’s Sugar II