Biscotti is Italian for twice baked…
This is a firm favorite… I am sure people are friends with me on account of this recipe. I found it here years ago when was searching for an Easter Treat… Now you might think biscotti sounds complicated, but no, it is really easy – its one of those recipes (that I love): toss everything in, beat, it bake it… and the only thing that makes it fancy is that ten minutes after you bake it, you bake it again.
Meet the Team:
4 Tbsps Butter
1 cup sugar
4 large eggs (use 3 in the mixture and gently beat 1 and save for later)
2 tsps vanilla essence
3 cups plain (cake) flour
2 tsp baking powder
pinch of salt
13 oz. bag of Jelly Beans (yes that is a link – go and have some fun!)
castor sugar to sprinkle.
Play the Game:
Step 1: While you preheat the oven to 375 degrees fahrenheit, beat the butter and the sugar together until they are fluffy and light.
Step 2: Add the three eggs, incorporating them one at a time and then add the vanilla essence.
Step 3: Add the flour, the baking powder and the pinch of salt.
Now you should have a gooey dough (you definitely can not roll it out).
Step 4: Put some flour on a flat surface. Place the dough on it.
Then karate chop it in two.
Roll the two halves into long rolls and place on a baking sheet.
Step 5: Flatten them slightly on top. Now you need your remaining beaten egg and the castor sugar to sprinkle.
Paint the beaten remaining egg on the surface.
Sprinkle with castor sugar.
Bake for about 25 minutes until they are golden brown on the surface.
Step 6: Take them out of the oven to cool for about ten minutes. Gently slice them into about 2 cm slices, while they are still warm – use a sharp knife – those beans can be sticky and tricky…
Step 7: Spread them out on the tray.
Re-bake for about 10 minutes, leave them to cool – You’re Done…
Except if you don’t watch them cool- then this happens and you have to start over again…