Biscotti della Buca

Cook it with:
Makes: 20 servings
Preparation time: 15 minutes
Cook time: 30 - 35 minutes


  • 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)


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'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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