Our easy biscotti recipe

A Biscotti Recipe with a Twist

Tis the season to sit around with friends, family and colleagues and have a bit of a natter with a nice cup of coffee. Biscuits are always an added bonus, and while there is no denying that bourbons and hobnobs are the epitomy of amazingness, we thought we’d give you an absolutely traditional biscotti recipe – inspired by our friends over at delicious. magazine.

While my absolute favourite will always be a thinly sliced double chocolate biscotti, because my sweettooth is relentless, this recipe is genius. It combines the sweetness of nutty biscotti with some savoury tones of Gran Padrano cheese and rosemary. When I mentioned it to our recipe team, they were on it! And as you can see, they’ve done a beautiful job.

If you prefer your biscotti as a cantuccini – my Italian friends informed me that a cantuccini is a biscotti with almonds in – then you can replace the pistachio with almonds and you will have a lovely cantuccini recipe!

Easy Hazelnut and pistachio biscotti recipe

Ingredients

• 100g plain flour
• 75g golden caster sugar
• ¼ tsp baking powder
• 1 medium egg, beaten
• Few drops of vanilla extract
• 1 tsp chopped fresh rosemary
• 25g Grana Padano, grated
• 25g shelled pistachio nuts
• 50g whole unblanched hazelnuts

Instructions:

1. Preheat the oven to 200C/fan180C/gas 6 and place a sheet of baking paper on a baking tray
2. In a bowl, mix together the flour, sugar & baking powder.
3. In the centre of the mixture, make a small dip and break the egg into here.
4. Mix the egg into the mixture with the vanilla, cheese, rosemary and nuts.
5. Mix thoroughly with your hands until it forms a soft, plyable dough.
6. Using your hands, shape into a loaf like oval
7. Place on the baking tray for 25 minutes until it goes a golden colour
8. Set aside to cool slightly.
9. Use a bread knife, to cut it diagonally into thin 1 cm pieces.
10. Place back onto the baking tray (with the cut side facing upwards) and return to the oven for another 5 minutes, until crisp and golden.
11. Cool, then serve.