Biscotti are these dry twice-baked Italian biscuits, in fact the name itself originates from a word meaning “twice cooked/baked”. You’ll often see biscotti in coffee shops alongside an espresso or even as a dessert with vin santo, a Tuscan fortified wine.
Some recipes for biscotti will make a very firm dough but this recipe is a very wet dough and this, personally, allows the dough to hold more filling without losing the texture; a biscotti should be baked with its filling, whether that be the obligatory nuts, dried fruit or chocolate.
These make a huge batch – once I managed to squeeze out 50 biscotti – so this recipe is great for making edible gifts.
125g nuts – any variety will do like hazelnuts, walnuts etc
50g dark chocolate – value chocolate is fine (you won’t notice a difference)
3 egg whites
125g granulated sugar
100g plain flour
- Preheat the oven to 180°C. Line one baking sheet with baking parchment
- Place the nuts into a baking tin and bake for 3-4 minutes until they are just toasted. Roughly chop half of the nuts. Set aside to cool. Chop the chocolate into pieces (large and small) and add into the nuts.
- Whisk the egg whites until frothy. Then gradually whisk in the sugar until they form stiff peaks.
- Sift in the flour and add the nuts and chocolate. Fold until they are combined.
- Spread the mixture onto the tray. Use a spoon to smooth the surface. It should be a large rectangle of dough.
- Bake for 25 minutes – it should be lightly golden and set. Touch the top and it shouldn’t give way too easily. Allow to cool fully.
- Heat the oven to 160°C. Using a serrated knife, slice the baked loaf in half (to form 2 long logs) and cut 5mm slices of the dough. Any edges of the loaf which have caught in the oven can be simply cut off.
- Place on the tray with the exposed side upwards and bake for 15 minutes, remembering to turn halfway through baking. They should be light golden on each side and crisp.
- Allow them to cool completely before eating. They keep for a week in an airtight container.