The recipe for these cookies is from my friend Luana who has given it to me years ago when we used to spend time in her wonderful wine shop, laughing, chatting and tasting all sort of godly foods and drinks. Sadly she has moved away but I treasure her lovely recipes and memories of good times together.
- 300 g ( 10 oz) Italian 00 or pastry flour
- 100 gr (3 oz) shelled whole hazelnuts
- 140 gr (3 oz) sugar
- 30 ml (2 tab) milk
- 65 ml (1/2 cup) EVO oil
- 2 eggs
- grated rind of 1 lemon
- 1 tablespoon aniseed
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
Preheat the oven to 150°C (300°F). Mix eggs and sugar until well amalgamated and then add all other ingredients. Add more milk if necessary to obtain a soft dough. Transfer the dough onto a lightly floured working surface and divide in two pieces. Using the palms of your hands roll each piece into a rope that must be about 5 cm (2 inches) in diameter. Place the two biscotti ropes on a baking sheet lined with parchment paper. Make sure that ropes are far enough apart to give them room to rise as they bake. Bake in preheated oven for 30 min or until golden. Remove for the oven and cut each biscuit diagonally into 3/4 inch wide strips and return them to the oven, cut side up, until completely cooked and dry, about 20 min. If you cut the biscotti when still warm they will not crumble.
Let them cool completely and store in an airtight container. Makes about 25 biscotti
In Italy biscotti, which we call cantucci or tozzetti are typically dipped in sweet wine as a dessert, not served with tea or coffee. Serve with Vin Santo or Marsala.