This infamous Italian biscuit is the ultimate accompaniment for strong coffee or sweet dessert wine. The dough, containing no butter or oil, is baked, sliced then baked again, giving the biscotti its delicious signature crunch. It’s surprisingly simple to
Preheat the oven to 160C.
Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, vanilla, orange rind, cranberries and almonds and mix until a smooth dough forms.
Place the dough on a well- floured surface and knead until smooth. Halve the dough and roll into two 20cm logs and flatten slightly.
Place on a large lightly greased baking tray and bake for 30- 35 minutes or until cooked through.
Set aside to cool completely.
Use a serrated knife to cut the logs into 3mm slices and place on baking trays lined with non- stick baking paper.
Bake for 8– 10 minutes or until golden and crisp. Allow to cool on trays.
photography Chris Court styling Steve Pearce recipes the dhm food team