Orange & Macadamia Biscotti
Crisp and perfectly delicious - say hello to these yummy Orange & Macadamia Biscotti!
I don't know why, but for years I thought Biscotti would be tricky to make. I now know they couldn't be easier and the great thing with a recipe like this is that you can easily add your own favorite flavorings to create your own personal version of this Italian classic!
Coming from a Parsi family, chai (i.e. tea) and biscuits are part of our DNA and I can tell you my Dad, Mum and partner were extremely pleased to try these crunchy, not too sweet morsels of deliciousness that have a beautiful orange flavor - they have already requested a second batch!
This recipe has been ripped out from an old magazine ages ago so I am not sure where I got this recipe from but it was created by Barb Northwood - so thanks for this awesome recipe Barb!
A stand mixer makes this recipe very easy
Vary the nuts or add some chopped up naked ginger for example to change up the flavors
Add a bit of oil onto your kneading attachment on your mixer to prevent the mixture from sticking too much
These will keep in a dry, air-tight container easily for a couple of weeks
YOU WILL NEED
1 cup caster sugar
2 tablespoons finely grated orange rind
3/4 cup unsalted macadamias
2 cups plain/all-purpose flour
1 tsp baking powder
2 tablespoons milk
Preheat your oven to 180C/375F and line a large baking tray with baking paper and set aside.
Add your eggs and sugar into a stand mixer and using your whisk attachment, whisk for 8-10 minutes on high speed until the mixture is glossy and thick.
Add the rind, nuts, flour and baking powder and using the kneading attachment mix until the mixture comes together and forms a soft sticky dough.
Turn dough out onto a floured surface and gently knead until smooth. (This won't take long.)
Divide the dough into two equal portions and using clean hands simply roll out and shape into two even 25cm/10 inch long logs.
Place your logs about 5cm/2 inches apart on your large baking tray lined with baking paper and brush with milk.
Bake at 180C/375F for 25 minutes or until lightly browned and firm to the touch.
Allow to cool (so you can safely handle it) and with SHARP SERRATED KNIFE gently slice into 1.5cm/ 0.5 inch slices cut diagonally.
Reduce the oven to 160C/320F and place the cut slices back on the tray and cook for a further 20-25 minutes or until golden and crisp.
Allow to cool fully and enjoy with your favorite hot beverage!
MAKES APPROXIMATELY 34 SLICES
If you try this recipe please tag @eatinstylebyferitta on Instagram so I can see your creations and show you some love too!