The word Biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterized oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars, and twice-baked pieces of bread were a staple food of the Roman legions.
It also is known as “Cattuccini” as the name means it is twice-baked in the oven. These are crunchy and dry so usually, they are relished, dipped in a hot drink.
Dry Ingredients
Makes about 15 Biscottis
125 g / 1 cup all-purpose flour
65 g / 1/3 cup natural cane sugar or Demerara sugar
1 tsp baking powder
pinch of fine salt
30 g / ¼ cup dried cranberries
35 g / ¼ cup almonds, chopped roughly
Wet ingredients
5 tbsp sunflower oil
1 tsp vanilla extract
1 tsp almond extract
3+ Tbsp plant based milk if needed
(Remember the dough needs to be firm not sticky or tacky)
Method
Add flour, baking powder, and salt in a bowl and mix well and keep aside.
In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and chopped almonds.
Now add the dry ingredients to the wet ingredients and combine till it forms a firm dough. Cover the dough using a cling film and refrigerate for 10 minutes.
After 10 minutes take the dough out of the fridge. Dust your hands with enough flour, roll the dough into a long log shape, flatten it into a 3-4 cm / 1-1.5″ wide and 25 cm / 10″ long log.
Place the log directly on a butter paper placed on a baking tray. Bake the dough for 25 minutes till it forms a golden crust on the top.
Remove the dough and let it cool for 10 minutes. After the dough is cooled, use a serrated knife and cut the log into half-inch thick biscuits. Do not use the sawing motion as it will crumble the Cranberry Almond Biscotti. Turn the cut edges on the tray, keep the biscuits close enough as they won't spread.
Bake it again, for 10 more minutes and take it out, flip the cookies over and bake it again for another 10 minutes.
Say a little prayer and serve the Cranberry Almond Biscotti with a warm drink.
Comments