Almond Biscotti

Cooking time: 20 Minutes
Serves: 50 depending on thickness

Almond Biscotti


  • 500 ml / 290 g Supreme White Bread Wheat Flour
  • 250 ml / 125 g Selati Castor sugar
  • 5 ml / 1 teaspoon Baking powder
  • Pinch of salt
  • 2 Large eggs
  • 5 ml / 1 teaspoon Vanilla essence
  • Grated rind of 2 lemons or oranges
  • 100 g Roasted hazelnuts

Cooking Instructions

  1. Sift bread flour, Selati sugar, baking powder and salt in a large bowl and set aside.
  2. Mix eggs, vanilla and rind together. Pour onto the first mix and stir gently with a wooden spoon. Add the nuts.
  3. When you have a soft yet manageable dough, divide into two and roll into log shapes.
  4. Place onto a buttered, floured oven tray spaced apart, as they expand quite a lot.
  5. Bake at 180°C until firm and lightly golden. Remove and cool a little.
  6. Slice thinly and place onto a greased oven tray and bake further at 100°C or until crisp.