There are certain things in life that one considers to be truly delightful – they are different for us all. For me, a strong coffee coupled with a crunchy biscuit or flaky pastry, preferably of Italian extraction, is one such delight. However, since moving away from my favourite coffee shop in Aberystwyth, obtaining such a treat has proved a little trickier. Happily, almond biscotti, the traditional Italian biscuit, are jolly simple to make – so there are no excuses not to follow this frugal recipe!
In honour of National Chocolate Week which starts tomorrow (10th-16th October) I bring you a variation on a well-known twice-baked Italian cake which I have been itching to make for quite a while. Biscotti, or biscotti di Prato which in literal terms means biscuits of Prato, as a result of the method by which they are cooked are very dry and crunchy which makes them perfect for either a long and arduous journey such as a Crusade or, more commonly, with coffee. Generally they are made with almonds and the only reason that I have deviated from the classic recipe is the imminent arrival of the aforementioned celebration. However, fear not, as I promise with hand on heart, as well as fingers forcibly separated, to deliver the classic version in the not too distant future.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.