Ingredients
Method
- Preheat the Oven to 180 degrees C
- Mix the Flour, Sugar and Baking Powder in a large bowl
- Add half of the beaten Eggs and mix very well
- Add half of the remaining Eggs and mix very well again
- Now add the last quarter of the beaten Eggs, a little at a time, mixing thoroughly until the dough takes shape but is not too wet
- You might not need to use all of the beaten Eggs
- Add the Fruit, Nuts and Zest and mix well
- Divide the dough into six and roll each sixth into a small ball or sausage shape about 2.5 cm in diameter
- Wetting your hands in cold water a little when rolling helps prevent the dough from sticking
- Place at least 6 cm apart on baking parchment on baking trays
- Lightly flatten each ball or sausage and bake until golden brown
- About 25 minutes or a little less
- Remove from the oven and allow to cool for 10 minutes
- Reduce the temperature of the oven to 140 C
- With a serrated knife, cut the biscotti at an angle into 5 mm slices and lay these on the baking trays
- Return to the oven and cook for 12 minutes
- Turn the biscotti over and return to the oven for a final 12 minutes, or until they are pale golden
- Remove from the oven and place on a wire rack
- Store in airtight jars
Nutrition
Notes
Adding eggs gradually avoids a wet dough.
Bake until golden brown in the first stage for perfect crispness later.
Use a serrated knife to cut even slices without crushing the biscotti.
Bake until golden brown in the first stage for perfect crispness later.
Use a serrated knife to cut even slices without crushing the biscotti.