Orange, coconut and almond biscotti

I love biscotti.  I’m not a big biscuit eater, I can go weeks without even thinking about making biscuits, but there is something about biscotti.  I find myself returning to the biscuit tin.  The good thing about these is they keep in an airtight container for months so make a great gift.

Orange, coconut and almond biscotti

orange, coconut and almond biscotti

2 eggs
1 cup (220g) caster sugar
1 teaspoon finely grated orange rind
1 1/3 cups (200g) plain flour
1/3 cup (50g) self raising flour
2/3 cup (50g) shredded coconut
1 cup (160g) blanced almonds

Preheat oven to 180c.  Grease oven trays.
Whisk eggs, sugar and rind in medium bowl.  Stir in sifted flours, coconut and nuts, mix to a sticky dough.
Knead dough on floured surface until smooth.  Divide dough into two portions.  Using floured hands, roll each portion into a 20cm log; place logs on oven tray.
Bake logs about 35 minutes.  Cool logs on tray 10 minutes.
Reduce oven to 160c.
Using a serrated knife, cut logs diagonally into 1cm slices.  Place slices, in single layer, on ungreased oven trays.  Bake biscotti about 25 minutes or until dry and crisp, turning over half way through cooking.  Transfer to wire racks to cool.

From Australian Womans Weekly Bake


1 Comment »

  1. Marianne Said:

    Looks yummy. Bet the boys loved them too!! 🙂

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