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Biscotti is an Italian biscuit with a long shelf life, and it can be enjoyed with almost anything. The biscuit is just as good for summer desserts as it is as one of seven types for Christmas, with coffee or dipped in sweet wine. Biscotti is stored in sealed jars or in an airtight box.
Ingredients · Servings 40
- 2 dl almonds
- 100g butter
- 200g sugar
- 2 pieces of egg
- 300 g wheat flour
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 pinch of anise seeds
Method · 30 min
- Preheat the oven to 200 degrees. Beat the butter and sugar together until the mixture is light and creamy.
- Add the eggs, one at a time, and stir in the rest of the ingredients.
- Roll the dough into three evenly thick sausages. Place the sausages on a baking tray lined with baking paper.
- Bake the sausages in the middle of the oven for about 15 minutes. Take them out and cut them into 1-2 cm wide slices. Use a good knife and cut them slightly on an angle.
- Fry them for about 5 minutes on each side until golden and crispy.
- Cool and store in a container with an airtight lid.
