Biscotti della Buca

SERVES: 20

PREPARATION TIME: 15 minutes

COOKING TIME: 30 - 35 minutes

Ingredient

50 g (2 oz) pine nuts
225 g (8 oz) plain flour
50 g (2 oz) raisins
50 g (oz) superfine sugar
1 1/2 tsp Italian baking powder (see tip)
75 ml (5 tbsp) Filippo Berio Extra Virgin Olive Oil
75 ml Vin Santo or other dessert wine (5 tbsp)

Method

Preheat the oven to 180°C (350°F). 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 min or until golden. Leave to cool on the baking sheet. Store in an airtight container. Serve with Vin Santo.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.