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:
- Preheat oven to 170 C F
- Sift the flour,
- Add the salt, vanilla powder, cinnamon and the pinch of tumeric, mixing through to combine well
- In a large bowl place the flour mix, sugar and lime zest and the lightly beaten eggs
- Using a wooden spoon mix together well until the eggs and sugar are well incorporated into a moist dough
- Break up the cardamom pods in a mortar and pestle
- Add the walnuts, the crushed cardamom and the lemon peel to the to the dough and gently mix into into the dough
- With fed hands remove the dough from the bowl onto a floured board
- Divide the dough and form into two long rolls
- Place the rolls on a tray lined with baking paper, leaving a good distance between the rolls for them to spread as they rise
- Bake for 20 minutes until golden
- 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.
- Bake the slices at 120 C for another 20 minutes, turning them over after 10 minutes
- Remove the biscotti to a cooling rack
- The bicotti should be crisp and crunchy
- Store them in an airtight container to ensure they remain crunchy
Serve your delicious biscotti with coffee or tea or just for a snack
