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Biscotti
- Makes about
50
- Difficulty
Medium
Published 2016
I’ve been making these biscotti for years. I always make a double batch and then store them in several airtight jars in the pantry, so it feels like I have an endless supply for nibbling on or giving away as spur-of-the-moment gifts.
I like to slice the biscotti as thinly as I can, making them easier to eat than your standard shop-bought version, but you do need a very sharp bread knife to do this, and a steady hand. Serve these as an afternoon snack with a cup of tea or alongside a
Ingredients
Method
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Really good recipe for this classic biscuit. I found the instructions about mixing a bit confusing. It was quite sticky and I couldn't get it into a bread-like dough, so I just roughly rolled the mass into a log and baked it. It sliced really well and the flavour with the orange rind is excellent