Biscotti with Babyccino
By Beverley Glock
Published on 28 December 2022
Biscotti are very hard, twice-baked Italian biscuits, which are ideal for dunking in frothy warm milk (a babyccino). For adults, serve with cappuccino or hot chocolate.Time and servings
1 hrTotal time
15 minsPrep time
45 minsCooking time
Ingredients
- 250 g of plain flour
- 2 tsps of baking powder
- 1 tbsp of milk, (use breast milk or formula for babies under 12 months)
- 3 eggs, whisk 2 eggs and reserve the yolk of the other
- 0.5 tsp of ground cinnamon
Method
Step 1
Preheat the oven to 175˚C (350˚F/Gas mark 4). Grease and line a baking tray.Step 2
Mix together the flour, baking powder and cinnamon in a large bowl. If making for adults, add 175 g (6 oz) sugar to this mixture. Stirring the dry ingredients, add enough egg so that the mixture comes together to form a soft dough. Do not add all the beaten egg as you may not need all of it. If you add too much, add a little more flour.Step 3
Split the dough into two pieces, and shape each piece into a log shape. Place the logs on the baking tray and flatten the top of each.Step 4
Beat together the egg yolk and milk. With a pastry brush, paint each log with the mixture to glaze. When cooked, the glaze will give the biscotti a shiny finish.Step 5
Bake the logs for 20–25 minutes until golden brown. Remove from the oven and allow to cool.Step 6
Turn the oven down to 160˚C (325˚F/Gas mark 3). Using a very sharp serrated knife, slice the logs across at 1-cm (½-in) intervals. Lay biscotti on the baking tray, cut-side down, in a single layer. Bake for 15–20 minutes, until dried and golden brown. Remove from the oven and cool on a wire rack.Step 7
Keep in an airtight container for up to 1 week, or freeze the day they are made for up to 1 month. If freezing, defrost thoroughly and heat through fully before serving.