Lynda says: "Biscotti are not like other biscuits. They are baked twice so that they dry out and are generally dipped into dessert wine, such as the Italian vin santo, or coffee. I love their hard crunch. The recipe below is my all-time favourite and makes a big batch so you may want to reduce the quantities. Store the biscotti in airtight jars and they’ll keep happily for several months. Change the proportions of fruit and nuts as you like. I’m sure that in the sophisticated shop in Milan, they would find it hard to envisage me savouring my biscotti, my back against a warm Connemara rock, tea in hand, surveying the colours of the sea."
Get excited about the upcoming festive season by creating your own Siúcra Christmas Gingerbread House. Siúcra has created a step by step recipe to make this seasonal favourite.
So tasty yet simple to prepare. To give these cookies a festive flair add 3/4 cup chopped mix-ins, such as dried fruit, nuts, or bitter-sweet chocolate along with the flour and cut with Christmas theme cookie cutters!
From: Kitchen Hero: HomeCooked
These make wonderfully chewy and crumbly cookies which are easily adaptable - just use whatever ingredients you might have in the store cupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.
A lovely side dish from Catherine Fulvio on the Today Show.