Honey and almond biscotti

all details

These biscuits have been in our family for a very long time. As far back as I can remember they have always been in the cupboard, at my house, my mother's and all my aunts'.

Honey and almond biscotti
Photo: Marina Oliphant

Ingredients

  • 1kg plain (all-purpose) flour
  • 300g castor (superfine) sugar
  • 1 heaped tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 250ml olive oil
  • 3 eggs, lightly beaten
  • 300g honey
  • grated zest and juice of 1 orange
  • 250ml Marsala
  • 300g chopped almonds

Method

Preheat the oven to 190°C (375°F/Gas 5). Mix the flour, sugar, bicarbonate of soda and cinnamon in a bowl and make a well in the centre.

Mix together the oil, eggs, honey, orange zest and juice and Marsala and tip into the well. Add the almonds. Stir with a wooden spoon until well mixed.

Knead lightly and divide into 4 portions. Roll each portion into a log.

Line a large baking tray with baking paper (you might need to line 2 trays to hold 2 logs each). Put the logs on the trays and bake for 25 minutes or until light brown and firm. Remove from the oven and leave to cool slightly, then cut into 1.5cm slices on the diagonal.

There are two ways to finish off these biscuits. If you like a softer texture don't rebake the biscuits. If you like a harder, crunchier biscuit, put the slices back onto the baking tray in a single layer and put them into the oven you have turned off.

Leave them in there until cool. Maybe the first time you make these you could try half and half to see which you prefer.

Makes about 48.

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  • Cuisine - Italian
  • Course - Snacks

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