The root words “bis” and “cotto” literally mean “twice” and “baked”.
There is nothing better then to sit down with a coffee and dunk some homemade Italian biscotti! Today I’m sharing with you two of my own creations, and favourite flavours, – ‘Macadamia, Lemon & White Chocolate’ & ‘Roasted Almond with Cardamon’.
Both were top sellers at the Farmers Markets where I sold my pastry products. I’m also proud to mention that I received a Silver medal for the Macadamia, Lemon & White Chocolate flavour and Bronze for the Roasted Almond with Cardamon at The Sydney Royal Easter Show in 2008 (so consider yourself lucky that I’m sharing my secret recipes. Hahaha!!).
These biscotti are made with no butter, no preservatives, no artificial flavourings and no added fats therefore perfect for the whole family.
Biscotti are so versatile and can be eaten on their own or by dunking in coffee or tea and wine like Vin Santo or dessert wines. They can be used as a spoon scooping up gelato, ice cream or desserts. There is nothing better then to dunk scrumptious biscotti and allow the flavours to merge.
Macadamia, Lemon & White Chocolate
Treat yourself & guests to a scrumptious biscotto with rich macadamia nuts, lemon zest and then drizzled with white chocolate.
Roasted Almond & Cardamon
A combination of tradition and daring! Roasted almond nuts combined with a hint of cardamon. Lovely to dunk in red wine, coffee or to serve with gelato or desserts. Store in a jar with seal and they will last for weeks. Where Italy meets India!
Biscotti are versatile and can be eaten on their own or by dunking in coffee or tea and wine like Vin Santo or dessert wines. They can be used as a spoon scooping up gelato, ice cream or desserts. There is nothing better then to dunk scrumptious biscotti and allow the flavours to merge.
10 minPrep Time
50 minCook Time
1 hrTotal Time
300g Strong Bakers Flour
5g Baking Powder
190g Castor Sugar
180g Whole Egg (Free-range)
75-80g Macadamia Nuts
1 Lemon rind
150g White couverture chocolate, melted
- Place macadamia nuts on a tray to roast in oven for 10-15 mins or until lightly browned (oven at 150c). Allow to cool and then chop.
- Sift into a large bowl strong baker’s flour, baking powder, salt castor sugar and salt.
- Add lemon rind and nuts to the bowl.
- Whisk eggs lightly with fork and then add into mixing bowl.
- Use fork to lightly mix all ingredients together and then use your clean HANDS to combine mixture until it is a smooth dough.
- Knead dough on bench a few times. DON’T over knead dough. Just until smooth, firm dough that is not too sticky.
- Divide dough in half and roll each log to about 30cm long and shape into a rectangle with a width of about 7cm. Place on baking trays (with baking paper) and use fingers to help shape each log with straight sides.
- Place into a preheated oven at 160 degrees for 30 mins or until top coating is firm and light brown golden colour.
- Once cooked, place on cooling rack for 10 mins.
- Using serrated knife cut through log creating thin slices (about 1cm thick). Then line up on baking tray with baking paper.
- Oven to be turned down to 150 degrees.
- Place in oven for 15 mins.
- heck biscotti slices – rotate baking trays in oven to obtain even cooking.
- Bake for a further 10-15 mins or until light tanned colour and biscotto is dry firm.
- Place biscotti on cooling rack & allow to cool completely before coating with white chocolate.
- Bring a pot of water to a simmer.
- Place a bowl onto of pot and weigh up required white chocolate to be melted for coating
- Line up all biscotti to be coated on bench.
- Fill piping bag (with small piping nozzle) with white chocolate.
- Pipe white chocolate onto the biscotti in thin white lines. Start from the top of the biscotti row and work downwards. Repeat this process until each biscotto is completely covered in thin white line.