These Christmassy biscuits will fill your kitchen with a festive and welcoming smell. The word “biscuit” in Italian means baked twice, so the only advise I’ll give you is to serve them to a host with good teeth!
Ideal dipped in milk during breakfast, delicious served after a winter dinner with a good glass of Passito wine, these typical Italian biscuits will please kids and grown-up and can be a much appreciated Christmas gift for your colleagues!
SERVES: 20 biscuits
Kitchen to table:
Difficulty
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INGREDIENTS
- 250gr plain flour
- 150gr sugar
- 3 eggs
- 50gr of almonds with their skin
- 50gr dark chocolate
- 50gr pistachios roughly chopped
- 50gr sultanas
- 50gr of candied orange peel
- 1/2 a teaspoon of bicarbonate of soda
- 1/2 a teaspoon of baking powder
- pinch of salt
- zest of one un-waxed lemon
COOKING UTENSILS
- 2 baking trays
- a good sharp knife
Directions
- Preheat the oven to 180° (fan mode)
- Whisk 2 whole eggs and a 1 egg white (you’ll need 1 yolk to brush them before baking) with the sugar until you’ll obtain an homogeneous cream
- Add the whole almonds, the pistachios, the sultanas, the candied orange peel, the zest of lemon and the chocolate roughly chopped and mix well using a fork
- Add the bicarbonate, the salt and the baking powder and continue mixing until you’ll obtain a uniform dough
- Roll the dough in 2 salami shapes of the diameter of roughly 3-5cm, and brush them with the egg yolk
- Put the two salami shapes on two cooking trays covered with kitchen paper and place in the oven at 180° for 15-20mins, then take out of the oven and reduce heat to 140°
- While the oven reaches the new set temperature, let your salami shapes rest and cold for 20mins or until hard enough to be cut in 1cm thick slices
- Place the obtained biscuits on your trays again and put in the oven at 140° for 12mins
- After this time roll each biscuit on the other side and cook again for another 12mins
- After that, place your biscuits on a griddle and let them cool before enjoying them!
