A lovely Italian crispy biscuit, baked twice to make it super crunchy.
Ingredients
4 OZ / 70 G all purpose flour
0.5 TSP baking soda
0.5 TSP salt
1 EA egg
2.5 OZ / 70 G caster sugar
1 TBSP melted unsalted butter
1 TBSP vegetable oil
0.5 TSP vanilla extract
2 OZ / 50 G almond slices
1 OZ / 25 G pistachio
0.5 EA lemon zest
Directions
Add your flour, baking soda, almond slices, pistachio and lemon zest to the mixing bowl and mix for 1 minute / speed 3 / stir with the butterfly whisk inserted to aerate the flour.
Remove the butterfly whisk then add sugar, salt, butter, vegetable oil, egg and vanilla to the mixing bowl and mix your dough using the kneading mode for 45 seconds.
Roll the dough into a rectangular shape for 1 inch thick and bake it in a preheated oven at 180°C / 360°F for about 15 to 20 minutes. Remove from the oven and let the biscuit cool down.
Reduce your oven temperature to 160°C / 320°F and slice your biscuit into 0.5 inch thick. Lay onto the baking sheet and bake again for 15 minutes till cooked through and golden brown.
Enjoy your dish!
Recipe Note
TIP:
Why not try dipping the biscotti in our Melted Chocolate recipe for an extraordinary chocolate dipped biscotti.
