Breakfast Biscotti

Sometimes the morning after a day of feasting

one doesn't feel like a large slap up brunch

but more a crunchy,
yet sweet breakfast of strong coffee and Italian biscotti

I started to make these when I lived in
rural Ireland and purchasing Italian Biscotti
meant a train ride to Dublin.
Now I know these are better than any store bought ones I have tried.
The method sounds a little fiddly but really it is incredibly simple
maybe just a step more than your usual cookie
But this is what gives these their tooth breaking crunch.

RECIPE

1 large egg

4ozs sugar

1/2 tspn vanilla extract

5 ozs plain flour

1/2 tspn baking powder

1/4 tspn salt

2 ozs whole almonds

3 ozs chocolate chips

METHOD

Line a baking tray with parchment paper

Pre-heat oven to 350f/180c

Whisk the egg and sugar with an electric whisk until pale, you want it to leave ribbons when you lift the whisk

Add vanilla extract, then fold in flour, salt and baking powder

Add choc chips and almonds

Shape dough into a log approx 10" long which is tapered at each end

Bake in the oven for 25 minutes

Remove and leave to set for 5-10 mins

Slice into biscotti and lay back on the baking tray 

Pop back in oven for 10 mins then turn and cook for a further 5-10 mins

Remove and cool on a wire rack

You can store them in an airtight container for 7-10 days... but

They probably won't last that long.

Photo's by Helen James