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Cinnamon and orange biscotti
Cinnamon and orange biscotti
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Espresso-dipping biscuits that are crisp and firm.
Ingredients:
  • 200g (1 1/3 cups) plain flour
  • 5.00 gm ground cinnamon
  • 1.00 gm baking powder
  • 2 eggs
  • 140g (2/3 cup) caster sugar
  • 2 oranges, rind finely grated
  • 1 tsp vanilla bean paste
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 180°C and line a baking tray with baking paper. In a bowl, sift together the flour, cinnamon, and baking powder. In another bowl, whisk together the eggs, sugar, orange rind, and vanilla.
  • Create a hollow in the flour mixture and pour in the egg mixture. Mix until a firm dough is achieved. Transfer to a lightly floured surface and gently knead into a ball. Divide into 3 equal parts. Shape each into a 20cm-long log. Arrange the logs 5cm apart on the lined tray. Bake until golden, about 20 minutes. Let cool for 20 minutes, then adjust oven temperature to 160°C.
  • Slice each log on a diagonal into thin 5mm slices using a serrated knife. Place back on the tray and bake until golden and crispy, about 10-15 minutes. Let them cool on a wire rack and dust with icing sugar.

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