What is Operation Jam Jar?

Operation Jam Jar is all about getting back to basics in the kitchen.

Check out my efforts at cooking from scratch - cakes, soups, biscuits

Learn how to make things that you would normally buy at the supermarket - wraps, ice cream, pizza bases

Try to live a more 'country' lifestyle in the city - making your own jams or relish

Get the skills to enjoy cooking in a thrifty way, and have a bit of fun while you do it

Sunday, March 13, 2011

Any time is biscotti time

When I flick through a recipe book and see a recipe like the one for biscotti (that is, something easy, something that I like to eat, and something that I thought needed to be made by professionals) I get a little flip flop of excitement in my stomach.  Yes really.

Biscotti, in case you don’t know, is that crisp, sweet, delicate little biscuit that you can only eat if you are in a fancy cafĂ©, or in Italy, or on Sex and the City.  Until now….

The great news is that these contain no butter and are cooked in a way that dries them right out to an almost stale texture, so they last for ages in a container in the pantry.  When you’ve just finished the washing up – biscotti.  Pouring a coffee – biscotti.  Just got back from a walk – biscotti.  You get the idea. Make it.  You won’t regret it. 


1 cup sugar
2 eggs
1 lemon, rind finely grated
2 cups plain flour
½ tsp baking powder
150g whole almond (leave the skin on)

Preheat oven to 170°C. Line a tray with baking paper.

Place your sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.

Fold in the sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.

Divide the mixture in half. Form 2 logs about 25cm long x 5cm wide and place on the baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. 

Remove from the oven and set aside to cool completely  - this should take about an hour.

Preheat the oven to 140°C.

Once dough is cool, use a knife to cut each log on an angle in 0.5cm slices.

Lay slices flat on the baking tray and place in the oven for 15-20 minutes,
turning once, until completely dried out. Remove from oven and allow to cool completely.

Store in an airtight container for 2-3 weeks.

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