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Italian Chestnut Biscotti<

Italian Chestnut Biscotti

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Preparation time:
Cooking time:
Cooking Instructions:
Preheat oven to 180ºC.
Blend the chestnuts in a food processor until fine and set aside.
Mix together the caster sugar, butter, eggs, vanilla extract, Amaretto and salt.
Add the flour chestnuts, flour, baking powder, and mix together.
Flour a chopping board and roll out the dough into a rectangle about 20cm x 10 cm (8 x 4 inches) wide and about 2cm thick.
Place the dough on a baking sheet and bake for 40 minutes.
Remove from the oven and turn the oven down to 160ºC.
Allow the Biscotti to cool for 30 minutes.
Cut crossways into 2cm x 10cm fingers.
Mix the demerara sugar with the ground cinnamon and sprinkle all over the biscotti fingers.
Return to the oven an bake for a further 15 minutes.
Turn off the heat and allow them to cool in the oven.

400g chestnuts, cooked & peeled
340g caster sugar
30g butter, softened
3 large eggs
1 tsp vanilla extract (not essence)
Dash of Amaretto liqueur
½ tsp salt
225g plain flour
1 tsp baking powder
1 tbsp light demerara sugar
½ tsp ground cinnamon