Biscotti Recipe

Biscotti

Recipe by Jackie Cameron

I was introduced to biscotti while being interviewed for acceptance to Christina Martin’s School of Food and Wine, - by Christina Martin herself. A gigantic glass jar was filled with many tasty, perfectly-cut, crispy biscotti. I was impressed because I knew the effort and the timed precision it took in making each one. Biscotti is an Italian word for “biscuits” or “cookies” but is better known as a specific type of biscuit. It originates from the Latin word biscoctus meaning twice cooked/baked. This allowed long storage times, useful during journeys and wars.

Ingredients :

4 Egg Whites

¾ cup Caster Sugar

1 cup Flour

100g White Chocolate – roughly chopped

100g Flaked Almonds - roasted

Method :

1) Whisk egg whites until stiff

2) Add caster sugar slowly and continue whisking until all sugar crystals are dissolved

3) Fold in flour, nuts and white chocolate

4) Pipe onto a greased tray

5) Bake at 160ºC for 30 minutes

6) Cut thin slices with a serrated knife and dry out in coldish oven

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Fleur]

Hi Jackie. Is there any reason that only egg whites are used in your Biscotti recipe (with the exception of making it lighter)?

[Jackie Cameron]

Good morning,
Yes, the egg whites make a lighter biscotti and a more crisp biscotti as well. Very interesting recipe which lasts and works well. All the best with this.

Let me know if you have any other foodie comment.
“chow” for now

Yours in hospitality
Jackie Cameron
(Head Chef)