Biscotti

This is a great, versatile recipe that has become a staple in my pantry. A crunchy biscuit that's great with coffee or tea or just for a snack. Feel free to change the flavour combination! It is a little time consuming as biscotti is baked twice but I think it's worth it.

145g   plain flour
1t        baking powder
80g     xylitol
45g     almond meal
115g   almonds
1t        orange flower water
1         orange zest
1tbsp  orange juice
2         eggs

- mix the eggs, zest, juice & orange flower water together
- in a mixing bowl put the flour, baking powder, xylitol & almond meal & mix until combined with the paddle attachment. (If you don't have a mixer it's just as easy to do this by hand.)
- while the mixer is on low slowly pour in the egg mix until just combined.
- turn the mixer off & mix in the nuts by hand

- turn the dough onto a floured surface & bring it together to form a ball, separate into two pieces
- roll into two long log shapes then transfer to a lined baking tray
- brush with milk & bake at 160C for about 25 minutes & golden brown

- once the logs are cool slice into thin biscuits on an angle & stack together on the tray
-turn the oven down to 120C & put back in to dry out. We don't want to add colour at this point so if the biscotti starts to darken turn the temperature down.
- it may take an hour or more to dry out, you can easily test it by eating one or snapping it to see if it is crunchy.

 

 

YUM!