Quick & Easy

Orange coconut and almond biscotti

You cannot beat one of these classic Italian cookies served alongside a cup of coffee.
orange coconut and almond biscotti
30 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease oven tray.
2.Whisk sugar, eggs and rind together in medium bowl. Stir in sifted flours, coconut and nuts; mix to a sticky dough.
3.Knead dough on floured surface until smooth. Halve dough; using floured hands, roll each half into a 20cm log. Place logs on tray.
4.Bake logs about 35 minutes or until browned. Cool logs on tray 10 minutes.
5.Reduce oven to 160°C (140°C fan-forced).
6.Using a serrated knife, cut logs diagonally into 1cm slices. Place slices, in single layer, on ungreased oven trays.
7.Bake biscotti about 25 minutes or until dry and crisp, turning over halfway through cooking; cool on wire racks.

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