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Citrus + Almond Biscotti

Print Recipe
Servings 12 -15 large or 24-30 small biscotti

Ingredients
  

  • 125 g all-purpose flour
  • 90 g sugar
  • 0.25 tsp baking powder
  • 0.25 tsp baking soda
  • pinch salt
  • 58 g unsalted butter cold
  • 2 oranges zested
  • 1 egg
  • 0.5 tsp almond extract
  • 60 g whole almonds lightly toasted + coarsley chopped
  • 30 g candied citrus peel chopped

Instructions
 

  • Sift together the flour, sugar, baking powder, baking soda, salt, and orange zest.
  • Cut the cold butter into the flour until it resembles bread crumbs.
  • In a small bowl, whisk together the egg and almond extract, then mix into the flour mixture.
  • Add in the chopped nuts and citrus peel.
  • Bring the mixture together, divide in two, and shape into logs, about 20-25cm long. Cover with cling film, and refrigerate for at least 30 minutes.
  • Preheat oven to 165°C (325°F) convection. Bake the biscotti for about 20 minutes, or until set.
  • Remove the biscotti from the oven, and allow to cool, but not completely. Cut into slices, using a serrated knife, and arrange them back on the baking sheet.
  • Reduce the heat in the oven to 110°C (240°F), convection, and bake until crisp, turning halfway through baking. It will take about 45 minutes to 1 hour.

Notes

*You can also shape the mixture into two narrow logs, about the same length. It'll spread while baking, making twice as many small biscotti.