Biscotti is a catch-all term for Italian biscuits, however it’s become synonymous with this classic crisp biscuit, traditionally made with almonds. We’ve given the formula a twist, using honey-coated walnuts instead.
- 100 gm walnuts
- 130 gm honey
- 100 gm butter, softened
- 100 gm caster sugar, plus extra for rolling
- 2 eggs
- 2 tbsp orange juice
- 1 orange, finely grated rind only
- 350 gm (2 1/3 cups) plain flour
- 1½ tsp baking powder
- 1Preheat oven to 170C. Dry-roast walnuts in a small frying pan over medium heat until golden and fragrant (1-2 minutes), add 80gm honey and cook until caramelised (4-5 minutes). Spoon onto a lightly oiled oven tray and cool completely, then break into small pieces.
- 2Using an electric mixer, beat butter, sugar and remaining honey until pale and fluffy, add eggs, orange juice and rind and beat to combine. Stir in flour and baking powder, add honeyed walnuts and mix to combine. Divide mixture in half and, on a heavily sugared surface, roll each half into a 30cm-long log. Place each log on a baking paper-lined oven tray and bake until golden (20-25 minutes), remove from oven and transfer to a wire rack to cool completely.
- 3Thinly slice logs and arrange slices on baking paper-lined oven trays and return to oven. Bake until light golden (8-10 minutes), turn and bake for another 8-10 minutes until crisp and dry, then cool on a wire rack. Cantucci will keep for up to 1 month stored in an airtight container.