Recipe: Biscotti biscuits

Jameel Lombard, head chef at Glasgow's The Art School, explains how to make the Italian biscuit

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Recipe: Biscotti biscuits

This is a simple, Italian festive treat, which could be a fabulous homemade gift or just something good to eat whilst sipping mulled wine by the fire.

Ingredients:
300g plain flour
270g caster sugar
3⁄4 teaspoon of baking powder
2 whole eggs
2 egg yolks
1 vanilla pod (1/2 teaspoon of essence)
Zest of 1⁄2 orange and zest of 1⁄4 lemon
1 teaspoon of cinnamon powder
135g whole almonds

(makes 30-40 biscuits)

Method:

This is a simple, Italian festive treat, which could be a fabulous homemade gift or just something good to eat whilst sipping mulled wine by the fire.

Preheat oven to 160c and line a baking tray with parchment paper. Sieve flour, sugar, cinnamon and baking powder into a large mixing bowl. Whisk the eggs, yolks, vanilla pods and zest until fluffy and add this mixture gently into the dry ingredients until they're all combined, then fold almonds into the dough.

Flour your work surface and shape the dough into a rectangle to gently fit into your baking tray. Time to bake! After 35 minutes your biscotti should be golden brown: remove from the oven and leave to cool. Whilst cooling, turn your oven down to 80c. Once cool, slice the slab of biscotti into fingers around 2-3cm thick and put back in the oven for about one hour until very crisp and smelling delicious! These tasty little snacks can be stored for up to two weeks if kept in an airtight container, meaning you can prepare them well in advance.

Recipe taken from The Art School's festive menu, available from Sat 13 Dec. See theartschool.co.uk/food for more details.

The Vic Cafe Bar

Glasgow School of Art Students’ Association, 20 Scott Street, Glasgow, G3 6PE

The Vic Café Bar is a hubbub of creative activity that specialises in reinventing classic comforting dishes.

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