Dairy-free recipe for Easy Biscotti – enjoy these with a warm cuppa…
380g Cake flour
5ml Baking Flour
160g Castor Sugar
5ml Vanilla Essence
Grated Zest of 3 lemons
4 Jumbo Eggs
100g Shredded Coconut
Preheat the oven to 180C and line a baking sheet with paper (or just spray it well with non-stick spray).
Sift the flour into a bowl and then add all the other ingredients, except the eggs and mix.
Add the eggs and mix to a smooth (except for the coconut) but sticky dough – this is so much easier with a stand mixer.
Divide the dough in half, shape each half into an oval. Place on the baking sheets and flatten slightly.
Bake for 20 minutes until pale brown and remove from the oven.
Cut each oval into diagonal slices about 1cm (not more) thick.
Reduce the oven temperature and re-bake the slices for another 15 minutes or until they are dry to the touch.
Allow to cool on a cooling rack and enjoy with your afternoon tea (when the crunchies are finished)!
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Recipe kindly provided by Homemade Heaven food blog.