Spicchiteddi (Spiced biscotti)

These swirly, S-shaped Italian cookies are perfumed with clove, cinnamon, citrus zest and vincotto (a sweet and dense syrup similar to aged balsamic) and are a popular Christmas treat in Sicily.

Credit: Kitti Gould

• serves

  10-20

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 250 g self-raising flour
• 250 g plain flour
• 1 tsp ground clove
• 1 tsp ground cinnamon
• 1 orange zest
• 1 lemon zest
• 150 ml olive oil
• 2 tbsp golden syrup
• 500 ml Vincotto, but use as needed
• ¼ cup almonds (blanched or skin on)

Instructions

1. Line two flat baking sheets with baking paper. Preheat the oven to 170°C
2. Sift flours together into a bowl with spices. Add in orange and lemon zest, olive oil, golden syrup and half the vincotto. Mix in the bowl by hand until the mixture comes together, adding in more vincotto as needed.
3. Knead dough on a floured bench for about 5 minutes. You want the dough to be soft and easy to mould. Not too wet that it sticks, but not too dry that it cracks.
4. Take 1 tablespoon amount of dough and roll into a thin log and then form into swirly ‘S’ shapes. Place an almond in the centre and press in. Repeat with remaining dough.
5. Arrange biscuits on the baking trays and bake for about 15-20 minutes, until just starting to brown. Remove and allow to cool before eating. Store in an airtight container for up to 5 days.

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.