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Italian Biscoti

2 eggs
100g granulated sugar
100g flour T55
2 lemon unwaxed
100g toates hazelnut
100g blanched and toasted almonds
50g walnuts
100g dried fruits: candied peels, sultanats, dried cranberries etc

Preheat oven 180C
In a salad bowl, whisk eggs and sugar together until frosty and white or pale.
Add the flour and the lemon zest.
Add the nuts roughly chopped. Then the dried fruits.

Cover a metal oven cooking tray with parchment paper.
Lay the dough on a rectangle, 7cm width.

Cook for 25min.
Take out of the oven.
Leave untouched for about 10min. Then slice in regular 1.5cm thick slices.
Lay each side on the baking paper again and cook again for 10min on each side.

Leave to cool completely and store.
Keep well in a metal tin for a week or so...except it never last that long.