Cook Without Book

Almond Biscotti with Cappuccino The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare. Ingredients 1 cup   plain flour (maida) 1/4 cup   almond (badam) slivers 1/2 tsp   baking soda 1 tsp   vanilla essence 1/4 cup   castor sugar or powdered sugar 1 tsp   lemon rind 1/4 cup   softened butter 1 1/2 tbsp  cold  milk Method Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind. Rub the butter into the flour m...

Almond Biscotti with Cappuccino The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare. Ingredients 1 cup   plain flour (maida) 1/4 cup   almond (badam) slivers 1/2 tsp   baking soda 1 tsp   vanilla essence 1/4 cup   castor sugar or powdered sugar 1 tsp   lemon rind 1/4 cup   softened butter 1 1/2 tbsp  cold  milk Method Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind. Rub the butter into the flour mixtu...