There’s something about autumn that reminds us of the warm fuzzy feeling we had when we we ate our favourite childhood food. Fresh cakes and pastries was a staple in the Criniti household and who can pass up a cup of fresh coffee or cocoa with a side of freshly homemade biscotti? Straight from the family recipe book, we’ve shared one of our most beloved recipes from Zia Vittoria.
“Sometimes we would arrive home from school to see a chocolate cake or biscotti on the kitchen bench, and I just knew that Zia (Aunty) had paid a visit. Zia Vittoria always added the finishing touches to everything she did, especially cooking.” – Frank Criniti
250g (9 oz) unsalted butter
3⁄4 cup castor sugar
2 tablespoons rum
2 tablespoons grated lemon rind
2 teaspoons grated lemon essence
170g (6oz) plain flour (all-purpose flour), sifted
150g (5oz) self-raising flour, sifted 1⁄4 teaspoon salt
180g (3 oz) slivered almonds
Heat oven to 180°C/350°F. Line two large baking trays with baking paper. In a large bowl, cream the butter and sugar, then add eggs one at a time. Add rum, lemon rind and lemon essence, mix well. Fold the sifted flours and salt into the butter mixture and stir well. Finally, stir in the toasted almonds. Refrigerate for approximately 1 hour.
Remove from fridge, and shape the dough into logs (6 to 8 logs) and place 2 or 3 on each tray. Bake for approximately 20 minutes or until golden brown, but not fully cooked through. Remove from the oven and cool. Using a serrated knife, cut the cooked dough logs on an angle into 1-2cm (1/3 to 2/3 thirds of an inch) rounds.
Place biscuits back onto the trays, soft side up, and bake for an additional 20 minutes, or until biscuits are dry and crunchy.
Serve with coffee or your favourite hot drink! Buon appetito!