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Preheat your oven to 170°C. Line a baking sheet with parchment paper.

In a large bowl, combine the butter (or oil) and sugar. Mix until well combined.

Add the eggs to the butter and sugar mixture and mix until just combined. Don't worry if the mixture isn't perfectly smooth.

Add the plain flour, baking powder, and your chosen nuts, seeds, or chocolate to the bowl. Use your hands to gently combine the ingredients into a cohesive dough. Be careful not to over-knead; stop once a dough forms.

Divide the dough into two or three equal portions. On the prepared baking sheet, roll each portion into a log approximately 2 cm thick. Ensure there is ample space between the logs.

Bake the logs in the preheated oven for 13-15 minutes, or until they are lightly golden.

Remove the logs from the oven and let them cool on the baking sheet for about 5 minutes. They should still be warm but not hot.

Carefully transfer the warm logs to a cutting board. Using a serrated knife, slice the logs into pieces approximately 1 cm thick. Arrange the sliced biscotti back onto the baking sheet, cut-side up.

Return the biscotti to the oven and bake for an additional 10 minutes, or until they are golden brown and crisp.

Remove from the oven and let cool completely on a wire rack. Store in an airtight container.


Preheat your oven to 170°C. Line a baking sheet with parchment paper.

In a large bowl, combine the butter (or oil) and sugar. Mix until well combined.

Add the eggs to the butter and sugar mixture and mix until just combined. Don't worry if the mixture isn't perfectly smooth.

Add the plain flour, baking powder, and your chosen nuts, seeds, or chocolate to the bowl. Use your hands to gently combine the ingredients into a cohesive dough. Be careful not to over-knead; stop once a dough forms.

Divide the dough into two or three equal portions. On the prepared baking sheet, roll each portion into a log approximately 2 cm thick. Ensure there is ample space between the logs.

Bake the logs in the preheated oven for 13-15 minutes, or until they are lightly golden.

Remove the logs from the oven and let them cool on the baking sheet for about 5 minutes. They should still be warm but not hot.

Carefully transfer the warm logs to a cutting board. Using a serrated knife, slice the logs into pieces approximately 1 cm thick. Arrange the sliced biscotti back onto the baking sheet, cut-side up.

Return the biscotti to the oven and bake for an additional 10 minutes, or until they are golden brown and crisp.

Remove from the oven and let cool completely on a wire rack. Store in an airtight container.
