Della’s Way Bread

or Biscotti. You may or may not have tried Hard Tack which is what unfortunates such as British sailors used to have to subsist upon. Italian sailors were better chefs so they came up with Biscotti. Della has tweaked their recipes for this wonderful food until it is just perfect. It is as good as the ‘Elvish Waybread’ that Frodo and Sam enjoyed for many days in ‘The Lord of the Rings’.

Della has two (almond flavoured) versions below (a hard and a soft one). The hard one would have slightly better ‘keeping’ qualities and would stay together better. Remember though that this food was intended to be consumed continuously on a voyage for years! You can ‘dunk’ them in a cup of tea, coffee or chocolate – which is what Della does. I prefer to eat them straight. They are delicious, filling (and quite fattening). Quite the best biscuits I have ever eaten – and I have eaten rather too many of them. They are likely the best DIY hiking rations you cold take on a trip.

ALMOND BISCOTTI

1. HARD BISCOTTI

Ingredients:

3 cups unsalted whole almonds

¾ cup granulated sugar

¾ cup brown sugar

¼ teaspoon cinnamon

2 teaspoons baking powder

2 ½ cups plain flour

½ teaspoon salt

4 large eggs at room temp.

1 tablespoon almond essence

½ teaspoon vanilla essence

1 teaspoon lemon zest
Or-

2. SEMI-HARD BISCOTTI

3 cups unsalted whole almonds

½ cup granulated sugar

½ cup brown sugar

1 ½ teaspoons baking powder

2 ¼ cups plain flour

½ teaspoon salt

3 large eggs at room temp.

1 tablespoon almond essence

½ teaspoon vanilla essence

1 teaspoon lemon zest

½ cup olive oil (or vegetable oil)

Method: (for both recipes)

*   Toast almonds in oven for 10 minutes at 165 degrees then cool

  • Combine dry ingredients
  • Whisk together wet ingredients in a large bowl.
  • Stir in dry ingredients and then stir in cool almonds.
  • Divide mixture into 4 and roughly form 4 thin logs to run the length of 2 standard oven slides, about 3 inches wide and ½ inch high.
  • Bake 165 degrees Celsius (329 F) for 20 minutes ( until golden)
  • Remove from oven and cool for 20 minutes only
  • Carefully slice each log into biscuit fingers about ¾ inch wide and stand up on slide spaced approx. ½ inch apart
  • Return to oven for 5 minutes only at 165 degrees Celsius (329 F) , then remove and cool on a wire rack
  • When completely cool, store in an airtight container.
Biscotti after first baking
Biscotti – cutting into biscuits
Biscotti – finished

See Also:

https://www.theultralighthiker.com/2017/07/02/hardtack/

https://www.theultralighthiker.com/2017/07/29/a-hiking-food-compendium/

4 thoughts on “Della’s Way Bread”

  1. Help! We just tried the hard biscotti recipe. After the first baking, the logs are nowhere near done. Is there an error in the baking temperature? You have 165 degrees for the baking temperature. That seems awfully low.
    😓

    1. Hi Karen. Temps are in Celsius, sorry. That’s 329 F. I have changed it now on the post.Turn your oven up to 329 F and bake until it is golden, then a second baking after that if you want them harder. Sorry about the misunderstanding. I would have thought everyone would have understood I was in Australia (my world), but to others America is their world. So it goes! Hope you enjoy them. Am sure you will. Cheers from Della and me.

      1. Awesome! That’s freaking hilarious!
        Earlier, we cranked the oven up to 350 degrees F and it pretty much worked, more or less. We’ll definitely have a great second batch with the temp conversion!
        Thanks for the response!

        Cheers!
        Karen and Preston

        1. Hi Again Karen & Preston, The second batch will work out better. I like mine softer. Della likes hers harder as she dunks in tea. You should think of trying out some hiking/canoeing here in Victoria, where there are so few people in the bush: eg the Upper Yarra Track and the Wonnangatta River for example. Search my site for posts. Cheers, Della and Steve.

Leave a Comment

Your email address will not be published. Required fields are marked *

%d bloggers like this: