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Easy biscotti

Easy biscotti on a wire rack

Easy biscotti

Name: Easy biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 20
Cuisine: Italian
Ingredients: 300g plain flour; 100g caster sugar; 50g light brown soft sugar; 1½ tsp baking powder; 80g vegetable oil; 1 large egg; 2 tsp vanilla extract; milk or dark chocolate melted, to decorate (optional)

Liberty Mendez

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Serves 20

Easy

Prep: 20 mins

Cook: 50 mins

plus cooling

A star rating of 4.3 out of 5.8 ratingsRate

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Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
milk or dark chocolate

melted, to decorate (optional)

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Nutrition: Per serving

kcal127
fat5g
saturates0g
carbs19g
sugars8g
fibre1g
protein2g
salt0.15g

Method

step 1

Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
step 2

In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth – it will be quite dry, so add another 1 tbsp water if it’s too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
step 3

Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

Recipe tip

You can use the biscotti in a tiramisu in place of sponge fingers. Simply soften the biscotti in some hot coffee – they’ll retain their texture and add delicious flavour.

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A star rating of 4.3 out of 5.8 ratings

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