Biscotti

Biscotti recipe or biscuit originated from the medieval latin word 'Biscoctus' meaning twice cooked or baked. In our earlier days, cakes were baked twice with the second time around intended to lose as much moisture as possible from the products resulting in better keeping quality. Biscuits were essential to provide a nutritious, easy to store and long lasting food on long perilous journeys. This recipe here is of course the Italian version of this amazing (still is today) food thought to be originated from the city of Prato, Italy. Today it still enjoys a status as a must have alongside a good cup of coffee.

Below is a video showing youhow to bake Biscotti

Recipe
125 gm Unsalted Butter
200 gm Sugar
1 nos Egg
100 gm Almond Flakes or Nibbed Almond
250 gm Soft Flour
1/4 tsp Baking Powder
1/2 tsp Vanilla Essence

Method
1) Place butter, sugar and vanilla essence in a mixing bowl. Using low speed beat just until butter and sugar is smooth. Do not overbeat till fluffy.
2) Add in egg and continue to beat till smooth. 
3) Add in flour, baking powder and almonds. Mix till a smooth dough is obtained.
4) Sprinkle lots of flour on a smooth surface. Divide dough into half and roll into cylindrical shape of about 1.5" (4cm) in diameter.
5) Bake in oven at 150C (300F) for 35 to 40 minutes after which Biscotties will spread and turns light golden brown in colour.
6) Leave to cool for about 10 to 15 minutes then slice across roughly around 1/2" (1cm) in width. Some may prefer it to be more thinly slices around 1/2cm per piece.
7) Arrange sliced biscuit on a baking tray and bake for a second time at 180C (356F) for another 10 minutes. Allow to cool completely before storing in an airtight container.