Classic biscotti

Classic biscotti

These twice-baked biscuits are the perfect accompaniment to a cup of tea. They are traditionally made with skin-on almonds that give a delicate nutty flavour
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 22 persons

Ingredients

Instructions

  1. Step 1

    Heat the oven to 200C/180C fan/gas 6. Spread the almonds out onto a lined baking tray and bake for 7-8 mins, shaking the tray halfway, until golden. Allow to cool slightly then roughly chop into slivers.
  2. Step 2

    Mix together the flour, sugar, baking powder and orange zest along with a pinch of salt. Stir in the almonds.
  3. Step 3

    Make a well in the centre and pour in the egg and vanilla extract. Use a wooden spoon to bring together and, once you have a rough dough, use clean hands to knead lightly until smooth.
  4. Step 4

    Lightly dust the surface with icing sugar and use floured hands to halve the dough and roll each half into two logs, each about 22cm long.
  5. Step 5

    Transfer to two lined baking trays and bake for 25 mins until golden all over. Allow to cool before slicing with a serrated knife into 1cm pieces.
  6. Step 6

    Reduce the oven to 180C/160C fan/gas 4. Rearrange the slices on the lined baking tray (you will need a second one) and bake for another 25 mins, flipping halfway through, until golden. Allow to cool then dust with more icing sugar to serve.