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 |
|
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| | 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.
|
Ingredients
- 2 Eggs
- 180 g Caster sugar
- 1 orange zest
- 140 g mixed whole nuts chopped
- 300 g Plain Flour
- 1 tsp Baking powder
Servings: Biscuits
Instructions
- Heat the oven to 150°C/Gas mark
- Beat the eggs with the sugar until pale and doubled in size.
- Stir in the nuts, flour and baking powder until the mixture forms a dough
- Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high.
- Place on a baking sheet and bake for 12-15 minutes or until pale golden and firm
- Once cooked, slice into 1cm thick pieces on the diagonal,
- lay flat on a baking sheet and bake again for 10 minutes or until crisp
- Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container
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