Desserts

Biscotti della Buca

Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 20
Preparation time: 15 mins
Cooking time: 35 mins

Ingredients:

  • 50g pine nuts
  • 225g plain flour
  • 50g raisins
  • 50g caster sugar
  • 1 1⁄2 tsp Italian baking powder
  • 75ml (5 tbsp) Filippo Berio Extra Virgin Olive Oil
  • 75ml (5 tbsp) Vin Santo or other dessert wine

Method:

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Lightly oil a large baking sheet.
  3. Roughly grind the pine nuts in a food processor. Place in a large bowl with the flour, raisins, sugar and baking powder.
  1. Mix the Filippo Berio Extra Virgin Olive Oil and wine together then pour into the dry ingredients. Mix to a firm dough.
  2. Divide the mixture into about 20 walnut sized balls and place on the baking tray, a little bit apart.
  3. Bake for 30-35 minutes or until golden. Leave to cool on the baking sheet and store in an airtight container. Serve with Vin Santo.

Cooks tips:

Italian baking powder is sold in sachets and is ready flavoured with vanilla. You could use ordinary baking powder instead, but add a half teaspoon vanilla essence to the mixture as well.