Aniseed & Caffè d’Orzo Biscotti

Thanks to the Marina @tartemaison, from the 'La Tarte Maison' blog for sharing this lovely recipe with us. These delicious aniseed and orzo biscotti are perfect for an afternoon caffe' d'orzo break!

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Aniseed and barley have been a perfect couple for centuries. In fact if you fancy adding a different and natural flavour to your Orzocoffee try to brew it with a few aniseeds, it’s a perfect match. 

Photos by Marina @  www.latartemaison.it

Ingredients

180 g of plain flour 
1 egg
80 g butter
80 g soft brown sugar Muscovado
4 teaspoons of finely ground roasted Orzo Coffee 
1/4 a teaspoon of ground aniseeds 
1 teaspoon of cream of tartar
A pinch of salt 

In a bowl mix sugar and butter still cold from the fridge. Add one egg, sift together the flour and the remaining ingredients and mix together.

Let your dough set in the fridge for about 30 minutes. When time is up, make small balls the size of a nut, place them on a baking tray covered with baking paper and bake for approx 12 minutes at 170°. 

Baking time depends also on your oven, as a rule of thumb your biscotti should be ready when they start to turn slightly brown and the surface start to crack. Remove from oven and leave to cool before enjoying them with a nice cuppa of Orzo.