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Italian Biscotti

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.


Recipe

  • Makes 30 - 40 Biscuits
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

Ingredients

  • 00 Flour - 300g/10.6oz
  • Honey - 200g/7oz
  • Eggs - 4
  • Almonds - 130g4/6oz toasted and skinned
  • Dry yeast – 1 tsp
00 Flour - 300g/10.6oz Honey - 200g/7oz Eggs - 4 Almonds - 130g4/6oz toasted and skinned Dry yeast – 1 tsp

Method

Preheat the oven to 180oC/350oF/GM4. Combine all the ingredients and mix well into a gooey dough. Roll a flat cylinder about 4cm/1¼ inches wide. Place on some greaseproof paper on a baking try and cook in the oven for 20 minutes, until golden. Cut into biscuits 1cm/½ inch thick and put them back in the oven on the baking tray. Serve cold with a cup of Darjeeling tea every afternoon for the next week. Makes 30-40 biscuits.