A unique take on standard biscotti, this one laced with the aromatics of bergamot peel.
Ingredients:
200g wholegrain kamut (or flour)
200g wholegrain farro (emmer) (or flour)
3 eggs
120g honey
120g sugar
1/2tsp salt
40g dried barberry
300g whole toasted almonds with peel
50g finely chopped candied bergamot peel (see:
Instructions:
Preheat oven 350°F/180°C
1. Grind whole grains if you have a home mill.
2. With a hand or standing mixer, beat eggs on high with salt and slowly add the sugar and honey. After about 5 minutes if will be pale yellow and starte to ribbon – but because there is honey in it, the mixture will not stiffen as it does with just sugar.
3. Add the flour in two doses, stirring each until incorporated. Add the barberry, almonds, and bergamot peel and stir until fully mixed.
4. With a bowl of water beside your workspace, wet your hands and divide the dough into two equal portions.
5. Shape two logs on parchment paper 7cm wide and 3cm high.
6. Put the parchment on an insulated cookie sheet and bake for 20 minutes, turning after the first 10.
7. Allow the logs to cool enough to handle and then slice them into 1cm or thinner slices with a sharp knife.
8. Lay the slices out on a baking sheet and cook for 6 min or until barely browning. Alternatively, cook 4 minutes and then turn them over to cook another 4. This is probably better for even cooking.
9. Turn off the oven and leave the door ajar with a wooden spoon for about half an hour.
10. Remove the biscotti and cool on a rack.
Buon appetito!
Visit theeternaltable.com for historical Italian recipes, science and lore! Subscribe to the newsletter for more information on Italian cookery through the ages.