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Makes: 60 Prep time: 10 mins Cooking time: 40 mins
Preheat the oven at 165˚C. Lightly grease and line a 30cm x 20cm x 4 cm deep baking tin with baking paper.
In a large bowl cream the butter, sugar, orange zest and vanilla essence with an electric hand beater until light and fluffy. Beat in the eggs one at a time.
In another bowl sift in flour and baking powder, and add almond meal and ground coffee. Fold this into the butter and sugar mixture until well combined. Spread into tin and bake for 30 minutes or until firm to the touch. Cool then cut into 0.5 cm slices.
Place the slices onto another baking tray and return to the oven. Toast on each side 7 to 10 minutes until crisp.
TIP: This recipe is very flexible and allows for many additions. I love to add whole pistachios or almond.
TIP: Use a serrated knife when chopping the biscotti. This will help keep the slices intact.
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