Biscotti. Crisp, not overly sweet, fragrant biscuits – the perfect coffee dunking weapon. Although biscuit dunking is somewhat engrained in British culture (along with weather-based conversation and saying we’re fine when we’re not), the Italians have nailed the dunking biscuit too, albeit in coffee not builder’s tea.
Biscotti are twice baked Italian biscuits: the name is derived from an old Latin word meaning “twice cooked”. With half a bag of almonds at the back of a cupboard so I chose to bake the classic cantuccini – the almond flavour variety. I added orange zest for citrus freshness and my favourite fragrant spice – cardamom. I also chose to give half of my biscotti white chocolate hats for real sweet-tooth craving moments. Despite possessing a certain Italian elegance, these biscuits are super easy to make and will last for about two weeks if stored properly in an airtight container. Who am I kidding? These will last half a week if I’m lucky!
Here is my recipe for cardamom, orange and white chocolate biscotti, I would suggest making a double batch as they make a lovely, thoughtful gift.