Biscotti are traditional Italian hard biscuits made to drink with a strong espresso coffee. Our recipe for Vanilla Biscotti makes use of Nielsen Massey Vanilla Bean Paste to get a classic vanilla flavour. We've paired this with a hint of lemon to create a nice contrast in flavours.
Preheat oven to 150°C, (fan 130°C, gas mark 2). Place the flour and semolina in a mixing bowl.
Step 2:
Add the vanilla bean paste to the beaten egg.
Step 3:
Add the sugar, baking powder and lemon zest to the flour.
Step 4:
Mix in the low fat margarine and sufficient egg to form a soft dough. You may need to add a little milk to help the mixture bind.
Step 5:
Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape and place onto a non-stick baking tray, spaced apart.
Step 6:
Bake for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 2cm (1 inch) intervals.
Step 7:
Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp. Allow to cool then store in an air tight container.
Ingredients
MetricImperial
175gAllinson's Plain White Flour
50gSemolina (Fine)
1 1/2 tspNielsen-Massey Vanilla Bean Paste
50gSilver spoon half spoon granulated sugar
1 tspBaking powder
1Lemon zest
28gLow fat margarine
1Large free range egg(s) (lightly beaten)
Utensils
Baking tray
Mixing bowl
Zester
Chopping board
Heavy chopping knife
Nutritional Information
per 20g
77calEnergy
1.5gFat
0.4gof which Saturates
13gCarbohydrates
3.4gof which Sugars
1.9gProtein
0.11gSalt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
