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
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 serving
Energy 77cal
Fat 1.5g
of which Saturates 0.4g
Carbohydrates 13g
of which Sugars 3.4g
Protein 1.9g
Salt 0.11g
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.
