Biscotti are an Italian biscuit, traditionally almond flavoured. They are baked twice to make them dry and crunchy and we recognise them for their oblong shapes. They lend themselves really well for flavourings and I have two options in the recipe below.
They can be left plain or dip the ends into some chocolate and sprinkle with nuts or cranberries. Biscotti can be seen as a lighter biscuit choice as they use less fat and sugar than other traditional cookies and biscuits. The addition of nuts helps to up their health benefit.
I’m a little obsessed with mincemeat and will happily eat it with a spoon out of a jar! It’s very simple to make your own mincemeat and you can really taste the difference. It’s nowhere as sweet as shop bought and you can really taste all the different flavour combinations plus you control everything that goes into it. There isn’t a large quantity of processed, refined sugars as you get lots of sweetness from the fruit you use.
If you don’t like dates, you can use figs, raisins, cherries or dried apricots instead.
You can use fresh or frozen cranberries.
I like to use Amaretto in my mincemeat but Kirsch works well as does any orange liquour you may have. Be mindful about adding a strong alcohol as it can smother the other flavours.
I made ginger biscuits recently that were really good and a big hit. Of course I then had queries as to when would I make a gluten free version to have all things equal. I like a challenge and found a nice recipe from Barefoot Countess and went about adapting it to gluten free.