Crisp biscotti are perfect to serve with your coffee. We have made these with new season Australian walnuts and limes and candied lemon peel which gives the biscuits a hint of citrus flavour. The crushed cardamom and a touch of cinnamon add fragrance to the biscotti too. They are so easy to make why not give them a try.

Walnut, Lime and Lemon Biscotti

Ingredients:

Walnut, Lime and Lemon Biscotti:

• 250 gm plain flour
• 1 tsp baking powder
• 3 whole eggs
• 150 g sugar
• 250 g walnuts
• a pinch of tumeric (for colour)
• 1/4 teaspoon of vanilla powder
• 1/4 teaspoon of cinnamon
• a pinch of salt
•  grated zest of a lime
• 6 cardamom pods, crushed with a mortar and pestle
• 1 Tblsp finely chopped candied lemon, home made or bought

Method:

Walnut, Lime and Lemon Biscotti:

1. Preheat oven to 170 C F
2. Sift the flour,
3. Add the salt, vanilla powder, cinnamon and the pinch of tumeric, mixing through to combine well
4. In a large bowl place the flour mix, sugar and lime zest and the lightly beaten eggs
5. Using a wooden spoon mix together well until the eggs and sugar are well incorporated into a moist dough
6. Break up the cardamom pods in a mortar and pestle
7. Add the walnuts, the crushed cardamom and the lemon peel to the to the dough and gently mix into  into the dough
8.  With fed hands remove the dough from the bowl onto a floured board
9. Divide the dough and form into two long rolls
10. Place the rolls on a tray lined with baking paper, leaving a good distance between the rolls for them to spread as they rise
11. Bake for 20 minutes until golden
12. Slice the logs carefully into 1 cm slices and return to the tray laying the slices flat  with room between them so that they can  brown properly.
13. Bake the slices at 120 C for another 20 minutes, turning them over after 10 minutes
14. Remove the biscotti  to a cooling rack
15. The bicotti should be crisp and crunchy
16. Store them in an airtight container to ensure they remain crunchy

Serve your delicious biscotti with coffee or tea or just for a snack