Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato.
They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
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INGREDIENTS
50 gm Butter (soften)
2 tbsp Sugar
1 egg
1 tsp vanilla essence
1/4 tsp lime zest
1/2 cup + 32 tbsp all purpose flour
3/4 tsp baking powder
pinch of salt
INSTRUCTIONS
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest, and vanilla essence. Stir well.
3. Add baking powder and flour and mix until well blended.
4. Pour the dough into one long loaf into the prepared baking tray.
The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 15 minutes, remove from the oven and let cool for about 20 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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