gary’s biscotti

Biscotti also known as cantuccini are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Usually made with almonds this version has an orange twist. Perfect with a flat white.


4 eggs
1 cup sugar
¾ cup vegetable oil
¼ cup orange juice
Grated rind of 1 orange
1 Tsp vanillla
3 1/2 cups flour
2 Tsp baking powder
½ Tsp salt
1 cup chopped nuts



Beat eggs, sugar, oil, orange juice, rind and vanilla until blended. Sift dry ingredients together and stir into batter. Use just enough flour to make a soft dough (it may vary according to the size of the eggs used). Add nuts shape into 4 rolls 5cm in width on a lightly greased baking sheet. Make at 180deg C (350F) for 30 to 35 minutes or until lightly brown. Slice and return to the oven to dry for about 20 to 25 minutes. Use your judgment /keep an eye on them as oven temperatures vary and if you have a fan bake oven 160degC is the best cooking temperature.
* We dipped the cold biscotti in melted chocolate as you can never have enough chocolate.