Christmas Spiced Biscotti
These little Italian biscotti are a fantastic, festive snack with that much needed cup of coffee! Biscotti are very easy to bake from ingredients that you’re bound to have in your cupboard – no butter or oil needed, just two eggs, flour and pretty much any combination of flavours you like. This time, with nutmeg and cinnamon, I finally went festive!
- 100g plain flour
- 100g self-raising flour
- 75g soft brown sugar or caster
- 75g mixed raisins
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp each of mace and nutmeg
- pinch salt
- 2 medium eggs
- 1 tsp vanilla extract
First, preheat the oven to 170C/150C fan/325F/Gas 3 and line a large baking tray with baking parchment or tin foil.
In a large mixing bowl, mix the flours, sugar, raisins, spices, baking powder and salt to an even distribution. Make a well in the centre and crack in the eggs and vanilla. Stir with a wooden spoon to combine, creating a very dry dough but don’t be tempted to add any extra liquid unless you really have to! Carry on kneading in the remaining flour and lumps for a few minutes and a dry dough should form.
Scatter some flour over a clean surface and roll out the dough into a sausage shape about 30cm long and 5cm wide. Carefully lift it up and transfer it to the prepared baking tray and flatten out the sausage to around 1.5cm high.
Bake for around 30 minutes until just golden and a sharp knife comes out clean and transfer to a chopping board. With a sharp knife, cut into 1-1.5cm thick slices depending on your preference (I prefer thicker for larger portions).
Turn the oven down by 20C and bring back the lined baking tray. Arrange your slices standing up on the baking tray and bake for another 20-30 minutes at the lower temperature to dry them out but not burn the raisins.
Serve with a hot coffee, chocolate or mulled wine!