Biscotti are basically long life biscuits. They have been popular since the days of Roman Legions on their travels and still today in hotels and coffee shops around the world. If you don’t like almonds, you can always substitute them with hazelnuts, pecans or walnuts. One of the benefits of these biscotti is the ability to dunk without falling apart. These are ideal for lunch boxes, picnics and children’s snacks. Not to forget those times when a mug of coffee and a biscuit are needed. This recipe produces about 40 biscuits. Obviously, there is no restriction of the flavours you can add. At the last count, there were over 40 flavours.
- Combine all the ingredients in a mixing bowl and stir to combine.
- When the dough becomes too stiff to stir, work with your hands until the ingredients are thoroughly combined.
- Divide into 4 parts and roll each into a log about 1 inch (2.5 cm) thick.
- Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax paper.
- Bake in a preheated 350F (180C) oven for about 30 minutes, until lightly browned.
- Remove from the oven and leave the oven turned on.
- Cut into 1/2 inch (1 cm) slices while still warm and return to the oven.
- Bake an additional 10 to 15 minutes, until crisp and golden brown.
- Cool completely and store in an airtight container.
- Will keep for several weeks in sealed container.