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Biscotti
- Difficulty
Easy
Published 1986
I think these Italian biscuits are the perfect ending to this meal, being neither too heavy nor too sweet. They are densely packed with nuts and dried fruit and are easy to make.
Ingredients
6 450 g 1 lb 2½ cups
Method
Beat the egg yolks with the sugar until pale yellow and the sugar has dissolved. Beat the egg whites stiffly and fold in the remaining sugar a bit at a time. Fold the white into the yolks and then add the butter. Add the anise seed, nuts, dried fruit and vanilla. Mix the flour with the baking powder and salt. Fold the flour into the egg mixture a quarter at a time. It will be stiff at the end a
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