I was introduced to biscotti while being interviewed for acceptance to Christina Martin’s School of Food and Wine, - by Christina Martin herself. A gigantic glass jar was filled with many tasty, perfectly-cut, crispy biscotti. I was impressed because I knew the effort and the timed precision it took in making each one. Biscotti is an Italian word for “biscuits” or “cookies” but is better known as a specific type of biscuit. It originates from the Latin word biscoctus meaning twice cooked/baked. This allowed long storage times, useful during journeys and wars.
¾ cup Caster Sugar
100gWhite Chocolate – roughly chopped
100gFlaked Almonds - roasted
1) Whisk egg whites until stiff
2) Add caster sugar slowly and continue whisking until all sugar crystals are dissolved
3) Fold in flour, nuts and white chocolate
4) Pipe onto a greased tray
5) Bake at 160ºC for 30 minutes
6) Cut thin slices with a serrated knife and dry out in coldish oven
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I look forward to hearing from you.