Our organic inspector, Tiberio, makes organic honey. He has to drive his bee hives deep into the Sibillini mountains so that they are at least 3 miles from any conventional farming. I guess somebody worked out that bees can’t fly more than 3 miles. He’s a lovely guy and gave me this recipe for honey biscotti. Biscotti means twice cooked, which refers to the fact that you cook them once, in a long chunk, then cut them up and shove them back in the oven to dry them out a bit more. They are even better, crunchier and drier after a couple of days. We eat them with Darjeeling tea but they’re also great dipped in vin santo.
- Flour - 300g/10.6oz
- Honey - 200g/7oz
- Eggs - 4
- Almonds - 130g4/6oz toasted and skinned
- Dry yeast – 1 tsp
- Step 1
- Preheat the oven to 180oC/350oF/GM4.
- Step 2
- Combine all the ingredients and mix well into a gooey dough.
- Step 3
- Roll a flat cylinder about 4cm/1¼ inches wide.
- Step 4
- Place on some greaseproof paper on a baking try and cook in the oven for 20 minutes, until golden.
- Step 5
- Cut into biscuits 1cm/½ inch thick and put them back in the oven on the baking tray.
- Step 6
- Serve cold with a cup of Darjeeling tea every afternoon for the next week.
- Step 7
- Makes 30-40 biscuits.