600 g plain flour
600 g caster sugar
2 tsp baking powder
pinch of salt
100 g flaked almonds
100 g pistachios
1 vanilla bean, seeds scraped
grated zest of 2 oranges
grated zest of 2 lemons
grated zest of 2 limes
4 eggs plus 2 egg yolks
3 tbsp pernod, sambucca or other liqueur of choice
Put the flour, sugar, baking powder, salt, nuts, vanilla seeds and citrus zest in a large bowl and stir together. Add the eggs, egg yolks and liqueur and mix until well combined. Roll into logs around 4 cm wide and place on buttered trays. Refrigerate for 20 minutes. (You can refrigerate for longer if it suits – just wrap the logs with plastic wrap so they don’t dry out.)
Preheat the oven to 180°C. Place the logs in the oven and bake for 10–15 minutes, until golden brown. Allow to cool.
Preheat the oven to 160°C. Thinly slice the logs, return the slices to the trays and bake for another 5 minutes. Be careful not to over bake the biscotti as they can become too hard. Store in an airtight container.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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