Picture of candied peel and aniseed biscotti
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biscotti and cauliflower soup 122.JPG
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

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
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Step 1: Preheat oven and whisk the eggs

Picture of preheat oven and whisk the eggs
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  • 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

Step 2: Make the biscotti dough

Picture of make the biscotti dough
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  • sift in the flour and baking powder and stir in the candied peel and aniseed - mix until a dough is formed

Step 3: Shape the biscotti dough

Picture of shape the biscotti dough
  • tip out the dough onto a floured surface and shape into flattened 'sausage' shapes - about 5cm wide and 2cm high then place onto a greased baking sheet with a few inches space between each one.

Step 4: First bake...

Picture of first bake...
  • bake for about 15 minutes until light brown/golden and firm to the touch

Step 5: Prepare for second baking

Picture of prepare for second baking
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  • remove from oven and slice into 1.5cm thick pieces then place back on the baking sheet

Step 6: The second baking!

Picture of the second baking!
  • bake for a further 10-15 minutes until golden and crisped up.
chipbuttiesandnoodlesoup (author) 2 years ago
Made some as Christmas gifts with pistachio and chocolate chip and almond and orange zest - lovely flavours!
ffcabral2 years ago
Sounds like delicious. I wanna try!
Please do - let me know how you get on :)
Hillco2 years ago
How much baking powder??
Did I miss it?
sorry - missed it out! 1 tsp baking powder.....edited now! Thanks for letting me know :)