Biscotti Biscuits
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
8Biscuits 10
Cook Time
25
Servings Prep Time
8Biscuits 10
Cook Time
25
Ingredients
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