So, what biscuits go best with coffee? Cheesecake, cookies, muffins, or Biscotti biscuits?
A very dry, long cookie from Italy, biscotti has become the go-to coffee cookie for many worldwide. The word biscotti literally means “twice baked” in Italian. Originating in the Tuscan town of Prato, the cookie could be stored for long periods of time and was eaten by Roman soldiers.
When the biscotti is dipped into a steaming cup of coffee, it softens just enough to not be so hard to bite and the nutty flavor remains as a savoury afterthought.
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee.
- 2 eggs
- 180g of caster sugar
- 140g of mixed whole nuts
- 300g of plain flour
- 1 tsp baking powder
- Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, flour and baking powder until the mixture forms a dough
- Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm
- Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp
- Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container