Two Italian biscotti recipe
Savor two easy Italian biscotti perfect for Christmas or paired with sweet dessert wine. Perfectly crunchy and irresistibly delicious!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Sifter
- Measuring cup
- Kitchen scale
- Pitcher
- Whisk
- Rolling pin
- Bread knife
- Cutting board
- Cooling rack
- Airtight tin
- Wooden spoon
- Spoon
- Fork
Ingredients
- For the almond and candied orange biscotti
- 200g unblanched shelled almonds
- 400g plain flour, plus extra for dusting
- 1 tsp baking powder
- 300g golden caster sugar
- 100g good-quality candied orange peel, chopped into small pieces
- 3 large free-range eggs, plus 2 large free-range egg yolks
- Finely grated zest of 1 large orange
- 1 tsp vanilla extract
- For the double chocolate and hazelnut biscotti
- 200g shelled unblanched hazelnuts
- 350g plain flour, plus extra for dusting
- 50g cocoa powder
- 200g plain chocolate chips
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