I am rather partial to a biscuit with my tea or coffee. My problem is that I cannot just stop at one. The solution is not to buy them and this generally works well. The only trouble is that I live with someone who is also partial to a biscuit. Even more partial to a full biscuit barrel but these are rare objects, especially in our house.
Dunking biscuits are my real love, and for me, the biscotti is the Rolls Royce of dunkers. Best described as a hard, golden, nut-filled biscuit with a crunch, they should not be eaten in their undunked state by those who are teeth-challenged.
If we do have them in the house they won’t last long. So they are avoided. Until a few weeks ago when we were both shopping in Terroni of Clerkenwell. While I was at the counter ordering cheese and salami, Tom disappeared only to reappear with a large bag of biscotti, which I was only too happy to add to the shopping.
When we returned home we indulged in a couple to accompany our coffees. We were both slightly smug in congratulating each other at how restrained we were in just having two.
My only thought was that when he was out of the way there would be all the more for me. The next day when I was alone I started to think about those biscottis and how nice they would be with my cup of coffee. Before I knew it, I was looking for a place to hide the empty packaging.
When Tom returned and made us both coffee I could hear him opening cupboards and drawers – I knew what he was searching for but, instead of owning up, I clung on to the hope that he had forgotten them. He hadn’t and knew exactly who had had the lot.
So, to make up for my disgraceful greed I have made two batches and, in doing so, I have awakened my addiction for a biscotti with my morning and afternoon coffee. The shop bought ones were nice but home-made takes them to another level.
Biscotti
Ingredients
90-150g / 3 1/2 oz blanched almonds
(I have put 90-150g of blanched almonds because the recipe can take the lower end of almonds or the upper end its personal choice – plus it depends on the amount of almonds I have, I hate leaving twenty almonds in the bottom of a packet).
250g/9 oz plain flour
1 tsp baking powder
250g/9 oz caster sugar
2 eggs beaten
1 egg yolk
1 tsp vanilla extract
Method
Set oven to 180C/350F/Gas mark 4. Scatter the blanched almonds onto a baking tray and bake for 10 minutes making sure that they don’t catch or burn.
Remove from the oven, cool for a couple of minutes and then roughly chop. The almonds being warm from the oven cut very easily so don’t wait for them to cool too much.
Put the chopped almonds, flour, baking powder, caster sugar, eggs, egg yolk and vanilla extract into a bowl. Mix to form a dough.
Turn out onto a floured board and knead for about 5 minutes, the dough will be very sticky.
When the dough is well combined, form into a 12″ log and place onto a baking sheet lined with parchment paper.
Bake for 40 minutes. The dough will have slightly risen and be a beautiful golden colour.
Put onto a wire rack and allow to cool.
Turn the oven down to 140C/275/Gas mark 1.
With a bread knife carefully slice the log into 1 cm slices. Place the slices flat side down onto a baking sheet and return to the oven for 20-25 minutes, turning once during this time.
Cool on wire rack.
Maria Dernikos 
I love biscotti (or cantuccini that’s how we call them in Italy)
Your post reminds me that I need to make new ones soon 🙂
Have you tried them together with Vin Santo?
No I haven’t but perhaps I should. I rather think that it would be a dangerous combination!!
It’s the traditional pairing. Vin Santo and biscotti both originated in Tuscany. They pair very well together
Naughty, and not only nice, but irresistible.
I agree Maureen. Something I have little control over but then I never put up much of a fight.
These are reminiscent of my family’s biscotti, Maria, so, I know they must be delicious! And we are of the same mind. I, too, really enjoy biscotti with my coffee. There’s nothing fancy about it but, for me, such a treat!
There may not be too fancy but they pack a lot in. In fact they are quite a meaty treat. Perhaps that’s why greedy me likes them!
Do you know why Americans call them biscotti? When we say biscotti, we refer to cookies in general, any kind of cookie. In Italy, your biscotti are called cantucci and, they are usually served after dinner as dessert along with a glass of Vin Santo wine (you are supposed to dip each cantuccio into the wine before eating it). Anyway, I must admit I’m turning into an American because I love to eat cantucci with my coffee. I have never made them but your post inspired me so making cantucci in on my to do list now. I wish I could stop by tomorrow for coffee…they look delicious.
Maria, following your journey through the store and into the next day when the biscotti were gone, I felt as though I was watching a comedy routine — a good one! Lovely recipe, can’t wait to try it.
Thank you Kathleen. Its certainly an easy recipe, and they have the ability to keep!!
From looking at your photos and seeing your recipe, your biscotti look just like what my lovely mother-in-law used to make for me whenever she knew I would be over to visit.
Thank you Karen. Its a simple and easy recipe. A Biscotti making mother-in-law is something to be treasured.
A very delicious addiction indeed. I remember making these for the first time last year (in pastry class) I didn’t let a single crumb go to waste either 😉
I know they are rather moorish!
Your story made me chuckle because that has happened here many a time. I’ll hear or see my husband in a cupboard looking for the last of his chocolate, which is no where to be found. I’ve made sweets to compensate for my guilt as well. I’m sure that your version of biscotti did the trick — they look lovely!
Thank you. Many a time I have had to make something quick to compensate ‘tidying up’ left over chocolates. The temptation is just too great.
Memories flood into my mind as I remember the game played by my father as he signalled to me with finger on lips as he took two freshly baked cakes, one for me and one for him, from the cooling tray while my mother pretended not to notice as she turned her back. Memories are indeed the golden threads that make up the fabric of a lifetime.
I agree with you Maureen. Food links us to so much. The food we eat in our childhoods stay with us forever.