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.
8 ingredients7 steps
Nut Free
Method
Step 1
Preheat oven to 150°C, (fan 130°C, gas mark 2). Place the flour and semolina in a mixing bowl.
Ingredients for this step
175gAllinson's Plain White Flour
50gSemolina (Fine)
Step 2
Add the vanilla bean paste to the beaten egg.
Ingredients for this step
1 1/2 tspNielsen-Massey Vanilla Bean Paste
1Large free range egg(s) (lightly beaten)
Step 3
Add the sugar, baking powder and lemon zest to the flour.
Ingredients for this step
50gSilver spoon half spoon granulated sugar
1Lemon zest
1 tspBaking powder
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.
Ingredients for this step
28gLow fat margarine
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.
