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Biscotti

Doves Farm recipe

Our recipe

Typically twice baked, biscotti are of Italian origin. They keep exceptionally well and are great to nibble with hot chocolate or a cappuccino.

Customer rating: CakeCakeCakeCakeCake 1 customer review

Ingredients

100g/4oz Whole Almonds
200g/8oz Plain White Flour
150g/6oz Caster Sugar
2tsp Baking Powder
2 Eggs
1tsp Vanilla Extract
1 Grated Lemon Rind

Method

  1. Put the almonds on a baking tray and roast for 4/ 5 minutes in a hot oven.
  2. In a bowl, mix together the flour, sugar, baking powder and roasted almonds.
  3. Stir in the eggs, vanilla and grated lemon rind.
  4. Bring everything together into a soft ball of dough.
  5. Shape the dough into an oval and put it on an oiled baking tray.
  6. Flatten the dough slightly.
  7. Bake in a pre-heated oven for 25/30 minutes.
  8. Remove from the oven and cool.
  9. Cut the dough into 10mm/½” slices.
  10. Lay the slices on the baking tray and bake for a further 5/10 minutes.
  11. Cool on a wire rack.
  12. Store biscotti in an airtight container.
     

 

Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6 for 25/30minutes

Dietary status:
Dairy free, Soya free, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

1 Review
5 stars: 1
4 stars: 0
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1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

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By Mr BARON. Kenn Lord

Rating: CakeCakeCakeCakeCake

Delicious made with wholegrain spelt flour instead of white.