Merry Christmas! (and a Slovenian biscotti recipe)

***Happy Christmas Holidays, friends!***

I’m not sure how is it even possible that I’ve never shared a Slovenian biscotti recipe here. How silly of me. Thanks to Blair over at Slovenian roots quest I finally baked and photographed these festive, delicious biscotti that are easy to prepare and that everyone will love!

I use my mother’s recipe, and in case you’re wondering how we call it in Slovene, it’s štručka domači prijatelj. Domestic friend loaf, literally. Now that’s a curious name for a cookie, right? I personally love it. Why loaf, you ask? Check the photo below. The dough is shaped into loaves which are then sliced almost immediately after baking. We don’t twice bake them and that’s what makes them different from Italian biscotti.

If you’re fond of biscotti you might want to try this recipe. My mother only uses crushed walnuts and aniseeds in her biscotti, and apart from those I used also some rum-soaked raisins and chopped dark chocolate. I intend to experiment with other ingredients, too – and when I do, I’ll definitely report back here.

And now for the recipe!


Basic ingredients:
100g unsalted butter, softened
200g sugar (I used blond cane sugar, ground in coffee grinder with an addition of 1/2tsp vanilla seeds)
4 eggs (L)
approx. 500g a-p flour
13g baking powder
finely grated peel of 1 untreated lemon

Additional ingredients:
a handful of chopped walnuts
15g lightly crushed aniseeds
50g chopped dark chocolate (60%)
50g raisins (soaked in rum and drained)

1. Using a wooden spatula (or an electric mixer), mix together the softened butter, sugar, eggs (adding one at a time) and grated lemon peel until smooth, then add flour (previously mixed with baking powder). Try not to overmix.
2. Preheat the oven at 180ºC. Use your hands to divide the dough into 4 equal parts. Add the other 4 ingredients, one to each dough portion, work them in until evenly distributed. Shape into loaves and place on a baking tray, lined with baking paper. Leave enough space between them (they will expand a bit).
3. Bake on the middle rack for about 30′, or until nice golden brown. Transfer to a wire rack, let cool for a couple of minutes, then using a sharp bread knife cut into slices (about 1.5cm thick). Let cool (if you can!), then store in airtight tin. They keep well for up to 1 month or so. But I’m totally sure they will disappear very quickly. They do in our house, anyway. 😉

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