Biscotti Biscuits

Biscotti Biscuits
Biscotti Biscuits
Biscotti Biscuits
Print Recipe
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
Servings Prep Time
8 Biscuits 10
Cook Time
25
Servings Prep Time
8 Biscuits 10
Cook Time
25
Biscotti Biscuits
Biscotti Biscuits
Print Recipe
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
Servings Prep Time
8 Biscuits 10
Cook Time
25
Servings Prep Time
8 Biscuits 10
Cook Time
25
Ingredients
Servings: Biscuits
Instructions
  1. Heat the oven to 150°C/Gas mark
  2. Beat the eggs with the sugar until pale and doubled in size.
  3. Stir in the nuts, flour and baking powder until the mixture forms a dough
  4. Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high.
  5. Place on a baking sheet and bake for 12-15 minutes or until pale golden and firm
  6. Once cooked, slice into 1cm thick pieces on the diagonal,
  7. lay flat on a baking sheet and bake again for 10 minutes or until crisp
  8. Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container
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