Citrus coconut biscotti

These zesty, twice-baked biscotti make the perfect tea time treat.
citrus coconut biscotti recipe
1H 25M



1.Preheat oven to 180°C (160°C fan forced). Grease oven tray.
2.Whisk sugar and eggs in a medium bowl until combined, stir in sifted flours then coconut and rinds.
3.Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 30cm (12-inch) log, place logs on tray.
4.Bake logs about 30 minutes. Cool on tray 10 minutes.
5.Reduce oven to 150°C (130°C fan forced).
6.Using serrated knife, cut logs diagonally into 5mm (¼-inch) slices. Arrange slices, in single layer, on un-greased oven trays. Bake about 30 minutes or until biscotti are dry and crisp, turning halfway through baking. Cool on wire racks.

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