These hard Italian biscuits are baked twice, hence their name: bis-cotti. Traditionally they are dipped into a glass of Vin Santo, a Tuscan fortified wine, but they are just as good with a cappuccino or hot chocolate.
Makes about 60, Prep: 10 minutes, Cook: 45 minutes
1 ½ tsp baking powder
1 tsp ground Szechuan pepper
75g dried cherries
75g shelled pistachio nuts
- Preheat the oven to 180°C/gas mark 4. Mix the flour, baking powder, sugar and Szechuan pepper in the mixer bowl with the flat beater on speed 2 for 15 seconds.
- Change to the dough hook and knead in the eggs on speed 4 until the dough comes together. Add the cherries and pistachio nuts and continue to knead on speed 2 until the dough leaves the sides of the bowl clean. Divide the dough into two portions.
- Shape each portion on a lightly floured surface into a 4 to 5 cm wide roll. Place the rolls on a greased baking sheet and bake for 20 to 25 minutes until the edges are golden brown.
- Remove from the oven and leave for 10 minutes to firm up, then cut the rolls into 1 cm slices and return these to the baking sheet. Bake for 10 minutes, then leave to cool on a wire rack.