This recipe for biscotti makes a lovely food gift for Christmas and the holiday season - if you don't eat them all first! These crunchy, twice baked Italian biscuits flavoured with aniseed and candied peel are really easy to make and don't take very long either. You can always swap the candied peel and aniseed I use in this recipe for chopped nuts, chocolate chips or dried fruit with no problem. These apparently keep really well in an airtight container for up to a month - however they have never lasted that long in my house :)
These biscotti are great served after dinner and dunked in coffee or tea but also in a sweet dessert wine if you are that way inclined. I hope you enjoy and try out this recipe. Next time I am going to make them with chopped almonds and lemon zest I think.......
preparation time: 10-15 minutes
cooking time: 25-30 minutes
makes about 35-40 biscotti