Biscotti
by
- Petit four
- Easy
- 4
- 60 minutes
PT1H
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee, tea and desserts.
Ingredients
Method
2
Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm
- plain flour for dusting
3
Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp
4
Allow to cool slightly and serve. Any leftover biscuits can be stored in an airtight container
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Biscotti
