INGREDIENTS 250g butter (room temperature) 500g all-purpose flour 200g white sugar 2 eggs 2 tsp cinnamon 70g toasted almonds 2 oranges – separated in juice and rind Baking paper
METHOD Pre-heat oven to 180° C. Put butter and eggs in a kitchen blender and blend until creamy. Add sugar, flour and cinnamon and blend for a further 5 – 10 seconds. Add the orange rind and juice. Add the almonds and do a further quick blend (you don’t want to blend them until they are fine). Roll the mixture into two long rolls and press them down. With a knife, make some indents in the dough – this will help you cut it once you take it out of the oven. Bake for 20 – 25 minutes until golden. Remove from the oven and allow to sit for 5 minutes. With a bread knife, cut the strips of Biscotti and lay the Biscotti on their sides. Lower the heat to 110° C and bake for a further 2 – 3 hours, until the biscotti is nice and crunchy. This takes the moisture out of the biscotti and gives it crunch!