The Great Australian Bake Off

Almonds, fennel and apricot are the key flavours in this French biscotti recipe.


  • 3 eggs

  • 250g brown sugar

  • 250g plain flour

  • 250g whole almonds (not roasted)

  • Fennel seeds

  • Dried apricots


  • 1.

    For the biscotti mixture, preheat the oven at 200°C.

  • 2.

    Combine the sugar and eggs into a mixer, and mix until combined. Add in the flour, and mix well with a spatula.

  • 3.

    Mix in the almonds into the dough and add the apricots in slice as well.

  • 4.

    Using baking paper, curl the left and right sides to make a curved plate that almost resembles a boat.

  • 5.

    Roll the dough, and place onto the baking paper, and place it in the oven for 20 minutes until it is slightly golden brown. Allow the biscotti to cool down for 30 minutes. Turn the oven down to 150°C (to prepare for the second bake). Once completely cooled, slice the cooked biscotti dough into 3-4mm thickness, and place them back onto a tray lined with baking paper.

  • 6.

    Place the tray into the oven, and allow the biscotti to cook for 10 minutes at 150°C.

  • 7.

    Remove biscotti from the oven, and assemble, ready for decoration.

  • 8.

    To assemble, place all of the golden biscotti into a small picnic basket or in a jar.


This recipe has not been edited or tested by the Bake Off Food Department.

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