| Created by | Spinneys |
| Prep time | 20 minutes |
| Proofing time | 2 hours |
| Cook time | 60 minutes |
| Serves | Makes 30 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 130 |
| Fat | 5.8g |
| Saturates | 2.2g |
| Protein | 2.2g |
| Carbs | 16.8g |
| Sugars | 10.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Grease a standard-size loaf tin.
2
Combine the flour, 1 teaspoon of cinnamon, 40g of sugar, egg, yeast, water, butter and salt to form a sticky dough. Form into a sausage big enough to fit into the loaf tin. Cover the dough and allow it to rise until it’s quite puffy, approx. 2 hours.
3
Preheat the oven to 190°C, gas mark 5.
4
Brush the top of the dough with the milk then bake for 30 minutes. Allow to cool completely.
5
Slice into thin pieces 1cm wide then place on baking sheets.
6
Mix the remaining cinnamon and sugar and sprinkle over the toast.
7
Preheat the oven to 160°C, gas mark 3.
8
Bake the fette biscottate for 30 minutes until crisp.
9
Serve alongside jam or Nutella.
