Biscotti recipe

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makes: 40
Skill: medium
Prep: 40 min
Cooking: 45 min
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  • Biscotti are traditional Italian biscuits that are twice baked. This means they are very hard and crisp, ideal for dunking in an espresso coffee or to serve with Zabaglione. For a twist, you could add chocolate chips or cranberries to the dough and flavour with a little grated orange zest.


    • 275g self raising flour
    • 1tsp baking powder
    • 150g caster sugar
    • 2 eggs
    • 2tbsp Madeira or sweet sherry
    • 100g shelled almonds


    • Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking trays with baking parchment

    • Place the flour, sugar and baking powder in a mixing bowl and mix together. Stir in the eggs and sherry, then the almonds and mix well until the mixture clumps together. Lightly knead the dough, then turn out onto a floured work surface and shape into 2 long fat sausage shapes.

    • Place them well spaced apart onto a baking tray, and bake for 35 mins

    • Leave to cool for 15 mins so that they are easier to slice and reduce the oven to 150°C/300°F/Gas Mark 3.

    • Cut the biscotti into 1 cm thick slices and lay them flat on the baking trays. Bake for a further 20 mins until dry and hardened.

    • Leave to cool then store in a cake tin for up to 1 month.

    How long do homemade biscotti keep?

    This homemade biscotti recipe will last between 2-3 weeks in a cake tin or air-tight container - that's if you don't eat them all first! They make a great homemade food gift option to give to friends and family. Wrap in cellophane and tye with a bow.

    How can I make my biscotti less hard?

    If you want to soften your biscotti, we'd recommend adding a drizzle of icing sugar to your biscuit. Serve with a cup of tea or coffee and dunk into the liquid to make the biscuit less crunchy.

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