Biscotti

Biscotti

By
From
Botanical
Makes
20 biscotti
Photographer
William Meppem

Ingredients

Quantity Ingredient
125g plain flour
125g caster sugar
1/2 teaspoon baking powder
1 lemon, zested
1 teaspoon sultanas
1 teaspoon candied peel
1 teaspoon flaked almonds
1 teaspoon hazelnuts
1 heaped teaspoon dried figs, quartered
1 heaped teaspoon dried apricots, halved
1 heaped teaspoon macadamia nuts
1 heaped teaspoon pistachios
1 1/2 eggs to yield 75 ml beaten egg
additional sugar, for sprinkling

Method

  1. Combine all the dry ingredients except additional sugar in a food processor with a paddle attachment. Gradually incorporate the beaten eggs and mix to a paste. Transfer to a bowl and allow to rest in the refrigerator for 25 minutes.
  2. Preheat oven to 145°C.
  3. Shape paste into 2 cm wide logs, sprinkle all over with sugar and bake for 15–20 minutes, until golden. Allow to cool slightly. Reduce oven to 140°C.
  4. Cut biscuit into 1 cm thick slices on the angle, lay these flat on a baking tray lined with greaseproof paper and bake until golden-brown – about 15 minutes. Store in an airtight container for up to 1 week.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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