Biscotti

Name: Biscotti
Cuisine: Italy
Ingredients: 1½ teaspoons baking powder; pinch of salt; 1 kg/2¼ lb/9 cups plain/all-purpose flour; 1 kg/2¼ lb/9 cups plain/all-purpose flour; ½ teaspoon vanilla essence/extract; ½ teaspoon vanilla essence/extract; 75 g/3 oz/¾ cup sultanas/golden raisins; 75 g/3 oz/¾ cup sultanas/golden raisins; 175 g/6 oz/1½ cups chopped walnuts and almonds; 175 g/6 oz/1½ cups chopped walnuts and almonds; 1½ teaspoons anise seed; 225 g/8 oz/1 cup unsalted butter, melted and cooled almost to room temperature; 450 g/1 lb/2½ cups sugar; 6 eggs, separated

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

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 eggs, separated
450 g/1 lb/2½ cups

Europe
Italy
Mediterranean
Vegetarian
Brunch
Cookies

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