Biscotti di Prato
“As well as flour and eggs, these biscotti contain almonds. Where I live, and thanks to the water of the Murray River, I am surrounded by a whopping 30,000 acres of almond trees in full production. Almonds thrive in dry, semi-arid zones, provided water is available for irrigation. The sight of countless acres of almond trees in blossom against a pale blue, late-winter sky is one of nature’s best scenes. It takes the help of 40 semitrailers of bee hives to cross-pollinate all these trees. It is worth a trip to see, from wherever you live. In these biscotti the almonds add crunch and a subtle aroma. I also like the use of olive oil in this recipe.”
1 egg yolk
125 g caster sugar
1⁄2 tablespoon olive oil
150 g self-raising flour
50 g almonds, roasted and roughly chopped
1⁄2 teaspoon anise seeds (optional)
Preheat the oven to 170°C and line a baking tray with non-stick baking paper. Whisk together the egg, egg yolk and sugar until thick and pale.
Add the oil to the eggs. Combine the flour, almonds and anise, if using. Add the flour mixture to the eggs and stir until a sticky dough forms.
Dust your work surface well with flour and roll out the dough into pencil-shaped lengths. Place the pastry lengths on the prepared baking tray, allowing space in between for the biscuits to expand.
Bake for 15 minutes until golden. Cool and store in an airtight container.