Biscotti are a twice-baked Italian biscuit that are ideal for dunking in a strong coffee or more traditonally Vin Santo an Italian dessert wine.
You may prefer our sweeter pistachio and cranberry biscotti recipe or a coffee and hazelnut version?
Ingredients
Method
1.Preheat oven 180°C (160°C fan-forced). Line two baking trays with baking paper.
2.Mix the flour, almonds, pistachios, fruit and orange rind together in a large bowl.
3.Put the eggs and honey in a small bowl and whisk to combine.
4.Make a well in the centre of the flour mixture and add the egg mixture. Stir together to form a thick dough. Turn the dough onto a clean floured surface. Divide into 2 portions, then roll each portion into a log about 4 cm wide. Arrange the logs on one of the baking trays, leaving some space between for spreading. Bake for 30 minutes, then remove from the oven and allow to cool on the trays.
5.When logs are completely cold; cut each logi nto thin slices using a very sharp bread knife, on a diagonal, about 3.5 mm thick. Arrange the biscotti on the baking trays.
6.Preheat the oven to 140°C (120°C fan-forced). Bake for 20 minutes, turning the biscuits halfway through cooking until dry, crisp and light golden brown. Remove from the oven and cool on wire racks. When cool, store in an airtight container until ready to serve.
Suitable to freeze. Not suitable to microwave Dark agave syrup could be used instead of honey in this recipe.
Note
