Prep time
Cook time
Total time
Biscotti are twice cooked biscuits / cookies, a tradition Italian cookie great with coffee.
Serves: 8
  • 4 eggs (700gram)
  • 120 grams castor sugar
  • 100 grams of chocolate bits ( I used dark)
  • 60 grams almonds, (choped up to a "rustic" size)
  • 190 grams dry fruit
  • ½ cup milk
  • ½ cup olive oil, light (not extra virgin as it has to strong a flavour)
  • 1 tablespoon vanilla extract (I actually used extract concentrate so ½ a tablespoon)
  • 1 tablespoon orange essence
  • 1 tablespoon aniseed essence
  • Rind of 1 lemon
  • Rind of 1 orange
  • 250 grams self-raising flour
  • 150 grams plain flour
  1. Beat eggs and sugar together until thick.
  2. Add nuts, chocolate and fruit and mix in.
  3. Add oil, milk, orange and aniseed essence, vanilla extract, lemon and orange rind and gently mix in. (At this point the mixture looks like an absolute mess)
  4. Sift the flours together and add, folding it into the mixture.
  5. Pour onto baking paper on a large baking tray, 6 - 8cm wide, 2-3 cm high (This bit will depend on the size of the oven 2 trays may be needed). There is an ancient Italian trick of folding up the baking paper to stop the dough spreading.
  6. Bake for 25-30 min until golden brown, the oven should be 200 C. Then remove it from the oven and let them cool right down.
  7. Using a very sharp knife cut up the log into 1-2cm wide slices.
  8. Spread pieces slice side down on a tray and grill each side until toasty golden brown. Should take a few minutes (Lets face it this will depend on how good your grill is, mine took 30 min a side)
  9. Cool down on a wire rack, good for 2 weeks (if they last that long)
Just keep the general proportions the same and vary the fruit nuts and other items to suit your personal taste.
Nutrition Information
Serving size: 8
Recipe by Taste Obsession at