These easy biscotti are made special with a Drambuie glaze for a delicious treat, served with coffee and an after-dinner liqueur. Simple, stylish and delicious, this is the perfect way to round off a delightful evening with friends.
Drambuie glazed biscotti
Biscotti (or cantuccini, or rosegons if you prefer) are biscuits that are baked until they dry out and become hard. This was originally to preserve them for travel, but they are perfect for dunking. In Italy they are served with sweet Vin Santo wine for dipping, or you can soak your biscuits in your coffee or espresso!
I love making biscotti – they are literally twice baked, and a very easy bake at that. Once made, they will keep in a tin for a good few weeks. You can dip them in chocolate or ice them the day you want to serve them.
They are endlessly variable. This version contains raisins, apricots, almonds and a hint of spice and vanilla to complement the Drambuie.
A sombresa moment
I love after dinner drinks when I’m entertaining. The meal is coming to an end but the evening is just getting going. Any stress about timing and cooking is out of the way.
The plates are cleared (and hopefully in the dishwasher). Finally, the cook can relax and enjoy the achievement as everyone is at ease and the conversation takes off.
Whether you like to pass the port or move to the fireside with a fine liqueur or spirit, this final stage of the meal with homemade biscuits or sweets is always a joy.
In Spain they call it the sombresa, as friends settle in to linger around the table, sipping slowly and laughing freely. It is even considered unlucky to get up from the table. After all, no one wants to break the spell!
I chose Drambuie for this glazed biscotti recipe as it is one of our favourite liqueurs, a classic we have discovered anew just recently.
What is Drambuie?
Drambuie is a versatile liqueur, made from Scotch whisky blended with a secret recipe of spices, herbs and heather honey. The recipe is known by only three people: tt’s the oldest British whisky liqueur brand, with a storied heritage. The heather honey is made by bees kept on the moorlands of Dumfries and Galloway by a beekeeper who has been working for Drambuie for over 20 years.
The drink is said to derive from a recipe of Bonnie Prince Charlie’s apothecary, given to Clan MacKinnon on the Isle of Skye in gratitude for their aid as the prince waited to make his escape. The name is taken from the Gaelic ‘dram buidheach’ – ‘the drink that satisfies.’
Deliciously smooth, Drambuie pairs well with coffee and chocolate flavours as well as the obvious favourites like cranachan and Edinburgh fog. We enjoy our Drambuie biscotti with coffee, a glass of Drambuie and the company of good friends.
Why make Drambuie glazed biscotti
- Easy to make and prep ahead. You can make these several weeks in advance and keep in a tin.
- They are so easy to make
- They make a big impression and a more stylish spin on coffee and biscuits.
Easy Biscotti – Ingredients
- Plain Flour – Everyday supermarket plain flour.
- Sugar – I prefer a golden caster sugar for some extra flavour.
- Eggs – Large free range
- Raisins – or you can use any other vine fruit
- Dried Apricots – Cut up into pieces about the same size as your raisins. I find the easiest way to do this is with a pair of scissors.
- Almonds – If you are feeling fancy use blanched or lightly toast and remove the skins yourself. You can also use another nut (hazelnuts or pistachios both work well). Alternatively, leave them out and add some extra fruit.
- Vanilla extract – Always extract which contains real vanilla, not synthetic essence.
- Mixed spice – Add your favourite warming spice blend.
How to make biscotti – Step by Step
Step by step instructions, with hints and tips for how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page. Before starting, preheat your oven to 180°C/160°C fan/ GM 4.
Step One – Add the dry ingredients – flour, sugar, spice, and baking powder – to a large bowl. Mix and make a well in the middle.
Crack the eggs into a smaller bowl and add the vanilla extract. Beat the egg mixture and add to the dry ingredients.
Step Two – Mix together, first with a spoon and then with your hands.
Depending on the size of your eggs the mixture may be very sticky, so add more flour if you need to.
Step Three – Add the dried fruit and nuts to the dough, then mix in with your hands.
Step Four – Turn the dough out onto a lightly floured surface.
Divide into two, and roll each half out into a sausage about 30 cm long. Don’t worry about any cracks on the sausage, or making it look perfect.
Step Five – Transfer to a baking sheet covered with a silicone baking mat or baking parchment.
Bake for 25–30 minutes until the dough has risen and feels firm to touch. Remove from the oven and turn the oven down to 140°C / 120°C fan / GM 1.
Once the dough is cool enough to handle, slice it on the diagonal into 1 cm slices.
The easiest way to do this is with a serrated bread knife, cutting slowly and holding the “sausage” close to the knife to ensure a clean cut through the fruit and nuts.
Step Six – Place the biscotti back on the baking sheet. Return to the oven for 30 minutes turning them over half way through until they are dry and golden.
Once cooked allow to cool on a baking sheet until completely cold before storing in an airtight container for up to a month.
Drambuie Glaze
To transform these biscotti into something extra special make a simple Drambuie glaze to drizzle on them.
Ingredients – Drambuie, icing sugar and golden syrup or honey.
Step One – Mix together the icing sugar, golden syrup or honey and half the Drambuie.
Drizzle in the remainder of the Drambuie bit by bit, mixing all the time until you have a runny icing that will hold a trace on the surface for several seconds.
Step Two – Transfer to a small plastic sandwich bag, or you can use a piping bag with the smallest piping tip.
Snip a small hole in the bag and drizzle the icing back and forth across the biscotti, whilst gently pressing the bag. I find it helpful to practise on a plate or chopping board first, to get the pressure right.
Serving suggestion
Drambuie glazed biscotti are perfect with coffee and liqueurs. Alternatively, you could serve them with ice cream, raspberry fool or any other soft dessert that needs a little crunch on the side. The whisky liqueur glaze would pair especially well with chocolate, coffee, whisky and honey flavours.
Variations
- Flavour – Add different spice blends, or some orange zest to the recipe.
- Herbs – I love biscotti with a pinch of thyme or oregano.
- Chocolate – Melt some chocolate and drizzle over, or dip the biscotti in.
Storage / Freezing?
The unglazed biscotti will keep for up to 4 weeks in an airtight container, or you can freeze them after slicing before their second bake.
Hints and Tips
- Depending on the size of your eggs, the dough can be very sticky, when you make biscotti put some extra flour into a bowl so you can easily grab some when making the bowl.
- When slicing the biscotti, use a good heavy sharp serrated knife and cut slowly, with a gentle pressure, so you can cut cleanly through the nuts.
FAQS
Because they are twice baked so they last longer. Being hard is the point of biscotti.
Biscotti a an old style cookies (or biscuits) which originated in medieval Italy. Historically it is believed that they were made as a means to preserve bread.
Simply dunk them into your coffee, espresso or other drink.
After the first bake the loaf will be firm, but not hard and lightly browned. They are ready to cut when you can handle them without burning yourself. After the second bake, the slices will be hard and golden.
Drambuie Glazed Biscotti
Ingredients
Biscotti
- 250 g plain flour (plus extra for dusting)
- 170 g golden caster sugar
- 1 ½ tsp mixed spice
- 1 ½ tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 50 g raisins
- 50 g dried apricots (chopped to raisin size)
- 50 g almonds
Drambuie glaze icing
- 125 g icing sugar
- 2 tbsp Drambuie
- 2 tsp golden syrup (or honey)
Instructions
Biscotti
- Before starting preheat the oven 180°C/160°C fan/ GM 4.
- Mix the dry ingredients in a large bowl and make a well in the middle.250 g plain flour, 170 g golden caster sugar, 1 ½ tsp mixed spice, 1 ½ tsp baking powder
- Crack the eggs into a small bowl, and add the vanilla extract. Beat the egg mixture with a fork and add to the dry ingredients.2 large eggs, 1 tsp vanilla extract
- Mix the ingredients together into a dough, first with a spoon and then with your hands. If the mixture is very sticky, add a little extra flour.
- Add the dried fruit and nuts to the dough, then mix in with your hands.50 g raisins, 50 g dried apricots, 50 g almonds
- Turn the dough out onto a floured work surface. Divide it into two, and roll each half into a sausage about 30 cm long. Don’t worry about any cracks on the sausage, or making it look perfect.Transfer onto a baking tray covered with a silicone mat or baking parchment.
- Bake for 25–30 minutes until the dough has risen and feels firm to touch. Remove from the oven, turn the oven down to 140°C / 120°C fan / GM 1.
- Once the dough is cool enough to be handled slice it on the diagonal into 1cm slices.The easiest way to do this is with a serrated bread knife, cutting slowly and holding the “sausage” close to the knife to ensure a clean cut through the fruit and nuts.
- Place the biscotti back on the baking sheet. Return to the oven for 30 minutes turning them over half way through until they are dry and golden.
- Transfer to a cooling rack and allow to cool completely.
Drambuie icing
- Mix the icing sugar, golden syrup or honey and half the Drambuie together.125 g icing sugar, 2 tbsp Drambuie, 2 tsp golden syrup
- Drizzle in the remainder of the Drambuie bit by bit ,mixing all the time until you have a runny icing that will hold a trace on the surface for several seconds.
- Transfer to a small plastic sandwich bag (or use a piping bag with the smallest piping tip).
- Snip a small hole in the bag and drizzle the icing back and forth across the biscotti, whilst gently pressing the bag. I find it helpful to practise on a plate or chopping board first to get the amount of pressure right.
Notes
- The unglazed biscotti will keep for up to 4 weeks in an airtight container, or you can freeze them after slicing before their second bake.
- Depending on the size of your eggs, the dough can be very sticky, when you make biscotti put some extra flour into a bowl so you can easily grab some when making the bowl.
- When slicing the biscotti use a good heavy sharp serrated knife and cut slowly, with a gentle pressure, so you can cut cleanly through the nuts.
- This recipe is 3 Weight Watchers Points per portion
Post sponsored by Drambuie. All opinions our own. Fuss Free Flavours encourages you to drink responsibly. For advice please visit Drinkaware.
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Chloe
What a delicious idea – I love Drambuie and similar liqueurs but I rarely use them in baking – a drizzle on some tasty biscotti sounds fab!