The origin of Biscotti backdates to the medieval times and in italian, means ‘twiced cooked’. Biscotti was traditionally savoured for its long shelf life and used in long journeys during the war.
If you’re planning to bake for friends and family, a tripple batch of the following recipe is totally recommended. Store them in air tight containers.
Ingredients
100g butter
2/3 cup brown sugar
2 eggs
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
2 cups flour
1 tsp baking powder
1/4 tsp soda bicarbonate
200g packet uncrystallised ginger, cubed
Topping
2 tbps demerara sugar
Icing
180g white chocolate
____________________________________________________________
Method
- Whip butter and sugar until pale
- Add eggs
- Fold in flour, spices, baking powder, baking soda and salt
- Add cubed ginger
- Using your hands, form 2 slightly flattened logs
- Top with Demerara or coarse sugar
- Bake on hot air 160c for 40 mins
- Let logs cool on wire rack for about 20 mins (until the base of the logs are cool to the touch)
- Slice into 1 cm widths
- Lay them flat on the baking pans
- Bake on hot air at 140c for 25 mins
- Allow Biscotti to cool completely
- Melt white chocolate on the induction cook top on level 1 (NOT higher) for 10 mins. Stir, and when the chocolate is melting to a very thick paste, start the dipping process.
- Dip one end of the Biscotti into the melted white chocolate
