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.
Biscotti
Customer rating:
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
- Put the almonds on a baking tray and roast for 4/ 5 minutes in a hot oven.
- In a bowl, mix together the flour, sugar, baking powder and roasted almonds.
- Stir in the eggs, vanilla and grated lemon rind.
- Bring everything together into a soft ball of dough.
- Shape the dough into an oval and put it on an oiled baking tray.
- Flatten the dough slightly.
- Bake in a pre-heated oven for 25/30 minutes.
- Remove from the oven and cool.
- Cut the dough into 10mm/½” slices.
- Lay the slices on the baking tray and bake for a further 5/10 minutes.
- Cool on a wire rack.
- 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
3 stars: 0
2 stars: 0
1 stars: 0
Average Customer Rating:
(5/5)
Share your thoughts with other customers:
By Mr BARON. Kenn Lord
Rating:
Delicious made with wholegrain spelt flour instead of white.
Related products
Related recipes
Cheese Twists
Make these for entertaining, or to enjoy as a savoury snack. Cheese twists keep well in an ...
