Nutty Biscotti

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Dry biscotti, italian style recipe

Preparation time: 15 mins
Cooking time: 40 mins total

Serves: 40

Dietary guidance: v 


Nutty Biscotti

125 ml pecan nuts
80ml almonds
2 ½ cups flour
375ml sugar
30ml corn flour
10 ml baking powder
200gr butter
2 eggs
15ml vanilla essence
2.5 ml almond essence
15ml Frangelico or amaretto
1 egg white lightly beaten
Sugar to sprinkle


Preheat oven to 180C and grease a baking sheet

Chop nuts into small pieces
Combine all the dry ingredient, adding the nuts and butter-working it into the flour
Add eggs, essences, and liquor and kneed to a soft dough
Divide the dough in half and roll into log shapes
Place on baking sheet and brush with the egg white and sprinkle some sugar on top
Bake for 30 minutes
Remove and allow to cool down
Slice the log into thin slices and place back onto the baking sheet, use a serrated knife, reduce oven temperature to 160C and bake the biscotti for 10 more minutes
Serve with coffee or mouse desserts

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