Biscotti della Buca
Preparation time: 15 minutes
Cook time: 30-35 minutes
- 50g (2oz) pine nuts
- 225g (8oz) plain flour
- 50g (2oz) raisins
- 50g (2oz) caster sugar
- 11?2 tsp Italian baking powder (see tip)
- 75ml (5 tbsp) Filippo Berio Extra Virgin Olive Oil
- 75ml Vin Santo or other dessert wine (5 tbsp)
Preheat the oven to 180°C (fan 160°C/350°F) or Gas Mark 4. Lightly oil a large baking sheet.
Roughly grind the pine nuts in a food processor. Place in a large bowl with the flour raisins sugar and baking powder. Mix the oil and wine together then pour into the dry ingredients. Mix to a firm dough.
Divide the mixture into about 20 walnut sized balls and place on the baking tray a little bit apart. Bake for 30-35 mins or until golden. Leave to cool on the baking sheet. Store in an airtight container. Serve with Vin Santo.
Italian baking powder is sold in sachets and is ready flavoured with vanilla. You could use ordinary baking powder instead, but add a half teaspoon vanilla essence to the mixture as well.