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.......
Happy Baking!
preparation time: 10-15 minutes
cooking time: 25-30 minutes
makes about 35-40 biscotti
ingredients:
300g plain flour
1 tsp baking powder
175g sugar
2 eggs
100g chopped candied peel (or equal amounts of dried fruit, nuts, chocolate chips etc - feel free to add your own favourite flavourings)
2 tbs aniseed
1 tsp vanilla extract
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.......
Happy Baking!
preparation time: 10-15 minutes
cooking time: 25-30 minutes
makes about 35-40 biscotti
ingredients:
300g plain flour
1 tsp baking powder
175g sugar
2 eggs
100g chopped candied peel (or equal amounts of dried fruit, nuts, chocolate chips etc - feel free to add your own favourite flavourings)
2 tbs aniseed
1 tsp vanilla extract
Remove these ads by
Signing UpStep 1: Preheat oven and whisk the eggs
- preheat the oven to 150C
- add the eggs to a large bowl with the sugar and vanilla extract and whisk for a few minutes until doubled in size
Visit Our Store »
Go Pro Today »
Did I miss it?