- Preheat oven to 180/160 fan.
- Cover a baking sheet with greaseproof paper.
- Sift in flour and Mix all ingredients together to form a smooth
dough in a processor or large bowl using the dough blades on the
- Add a little water to the mix if required to bind
- Form the dough and roll into a long oblong around an 1" high
and 3' in width, and flatten down slightly. (these will be cut nto
- Bake in the oven for 30 minutes.
- Remove after the bake and use a sharp knife to cut across the
biscotti into 12 even fingers approx 1" thick, then lay them on
their sides back onto the baking sheet to cook for a further 15-20
minutes, this is the drying out stage which gives the biscotti its
- Allow to cool on a wire rack before storing.
- Make yourself a nice frothy coffee and dunk these in
imediately...remember the rules, leave in the coffee long enough to
soften, then repeat!
Forming an oblong shape will result in the dough rising to form
a "half dome" when baked, which allows the shape of the biscotti
when cut into fingers.
Try different flavours, Vanilla, hazlenut.
Use white castor sugar and vanilla essence in place of soft
brown for a lighter taste and colour.
Stand upright and dust with a little icing sugar before
Replace the ground almonds with biscotti spread.
When baked and cooled dip the ends into melted chocolate and
allow to harden.
Double the quantities for larger batches.
I like to make up smaller batches with different fillings.