Biscotti di Prato

Cooks In: 30 mins|Difficulty: Easy

“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.”

Ingredients

1 egg
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)

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake for 15 minutes until golden. Cool and store in an airtight container.

Biscotti di Prato

Ingredients

Method

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