Biscotti
These morsels are great on their own, with coffee or soaked in sweet dessert wine.
Makes up to 25
Ingredients
- 2 eggs
- 100g caster sugar
- 250g plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 30g whole, roasted and salted almonds
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of fennel seeds
- Handful of white chocolate buttons
Method
Preheat the oven to 180C
Whisk the eggs and sugar together until light and fluffy
Add the flour, fold in 4 times
Add the rest of the ingredients and combine quickly but thoroughly
Tip on a floured surface and shape into a sausage shape with floured hands and then flatten
Bake for 30 minutes until just starting to turn golden
Slide onto a chopping board
Turn the oven down to 160C
Cut the biscotti loaf into 1cm thick slices and bake for another 10-15 minutes until crunchy and crispy
These will keep in an airtight container for up to 3 weeks
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