
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.

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.
| 100 g | Whole Almonds |
| 200 g | Plain White Flour |
| 150 g | Caster Sugar |
| 2 tsps | Baking Powder |
| 2 | Eggs |
| 1 tsp | Vanilla Extract |
| 1 | Grated Lemon Rind |
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Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6 for 25/30minutes
Dietary status:
Without Dairy , Without Soya.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
3 Reviews
5 stars: 3
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0
By Mrs Georgina smith
I too converted this recipe to Gluten free
200 g GF Self-raising
3 Eggs
150g Caster Sugar
Pinch of salt
Tip of tsp of Xantham Gum
50g Flake almonds
50g Whole almonds
10ml Baking powder
5ml Almond extract
5ml Vanilla extract
1 Grated lemon rind
Follow the above instruction
Really Yummy !!!!
By Mrs Melek Hewitt
Made the biscotti using Doves Gluten Free Flour. Easy to make, they turned out lovely.My husband loved them. I'll be making another batch today.
By Mr BARON. Kenn Lord
Delicious made with wholegrain spelt flour instead of white.
16 Apr 2013
10 May 2013
15 May 2013
15 May 2013
01 Mar 2013
01 May 2013
05 Mar 2013