Biscotti – here a classic version with cranberries and pine nuts- are italian biscuits (cookies). The word originates from the medieval Latin word “biscoctus”, meaning “twice-cooked.” It defined all oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars. Twice baked breads were a staple food of the Roman Legions. Today you can enjoy these dry and crispy biscuits dipped into a drink, mostly Vin Santo or coffee.
- 80 g sugar
- 1 large egg
- 140 g flour
- 1/2 tsp. baking powder
- 1 tsp. allspice
- 50 g dried cranberries
- 50 g pine nuts, roasted
- Preheat the oven to 356 degrees Fahrenheit. Line a baking tray with parchment paper.
- In a bowl mix sugar and egg with a hand mixer until smooth and creamy.
- Sieve flour, baking powder and allspice over the mixture and fold in.
- Stirr in cranberries and pine nuts until a smooth dough is formed.
- With lightly floured hands form the dough into a roll, about 11 inches long. Flatten the roll slightly.
- Place the roll on a baking sheet and bake in a preheat oven for about 20-25 minutes until golden brown.
- Cool the roll for about 5 minutes, then cut it into slices, about 0,6 inches thick. Place the slices on the baking sheet.
- Bake the biscotti for additional 10 minutes until gold brown, then place them on a cooling rake and let cool down completely.