Try the Italian Classic


Fennel Seeds, crushed- 5g

Whole Blanched Almonds-100g

Pistachio- 100g

Pinenuts- 40g

Plain Flour- 250g

Caster Sugar- 225g

Baking Powder-  ½ tsp

Eggs- 2


Place the pine nuts, almonds and pistachios on a baking sheet and roast in the oven for 10 mins at 180C. Leave to cool.

Add the flour, baking powder, sugar and crushed fennel seeds to the mixer bowl fitted with the paddle attachment.
Add the whole eggs and mix on a low speed until a dough is formed. Add the nuts and briefly mix to combine.
Line two baking sheets with silicone baking sheets.
Divide the mixture in 2 and with floured hands shape in to a sausage shape about 17cm long. Place on the baking sheets. These spread out a lot during cooking.
Bake for 15 mins on 180C. Remove from the oven and leave to cool for 10 mins. Don’t leave any longer than this as they are a nightmare to neatly cut when completely cold.
Using the pastry wheels mark the warm biscotti at 1.5cm intervals and gently cut them across. Use a shape serrated knife.
Place the cut biscotti cut side down on to a wire rack on a baking sheet.
Return to the oven at 150C for 30 mins until dried out.
Leave to cool completely.
These will last for 2-3 months in an air tight container.