Biscotti della Buca

Makes: 20
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.

Cook's Tip:

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.


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