Called sweet salami owing to their rolled shape, these classic biscotti celebrate chocolate and the best of Italy's fresh citrus.






Skill level

Average: 5 (1 vote)


Lemon pastry

  • 335 g (11¾ oz/2¼ cups) plain (all-purpose) flour
  • 135 g (4¾ oz) caster (superfine) sugar
  • 2 tsp baking powder
  • pinch of salt
  • 175 g (6 oz) chilled butter, cut into small cubes
  • finely grated zest of ½ lemon
  • 1 egg, lightly beaten

Chocolate and orange pastry

  • 300 g (10½ oz/2 cups) plain (all-purpose) flour
  • 135 g (4¾ oz) caster (superfine) sugar
  • 2 tsp baking powder
  • 20 g (¾ oz) unsweetened dark cocoa powder
  • pinch of salt
  • 175 g (6 oz) chilled butter, cut into small cubes
  • finely grated zest of 1 orange
  • 1 egg, lightly beaten

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.


This recipe needs to be started the night before, to allow for chilling the doughs.

Two separate doughs are made and then rolled together to achieve the swirl affect. The method for making the two doughs is the same.

The recipe makes about 70 biscuits if you make both variants.

Chilling time: 30 minutes

  1. For each of the two pastry doughs, follow the same method: Place all the dry ingredients in a large bowl and lightly whisk to combine. Add the butter and rub into the dry ingredients with your fingertips until the mixture is crumbly and resembles wet sand. Scatter on the respective citrus zest, then mix in the egg and gently bring the pastries together into a ball. (You could also use a food processor to do this, if preferred.) Wrap the dough balls separately in plastic film and place in the fridge overnight.
  2. Remove the chocolate and orange pastry from the fridge and cut it in half. Wrap one half in plastic film and return it to the fridge. Roll out the remaining portion between two sheets of plastic film to a 24-cm (9. in) square. I use two sheets of plastic film to help me roll out the pastry – one under the pastry and one over the top. I lift it up frequently as I am rolling to prevent the film from tearing, and also flip it onto the other side. However, feel free to use a floured work surface instead of plastic film, if you prefer. Repeat with the lemon pastry.
  3. Place the rolled-out chocolate and orange pastry directly on the rolled-out lemon pastry and, using the plastic film (if using), roll it up into a salami shape, trimming the ends to make it even. Wrap the roll in plastic film and
    place it in the fridge for at least 30 minutes to chill.
  4. Now repeat with the remaining balls of pastry in the fridge to make a second salami shape and chill for 30 minutes.
  5. Preheat the oven to 180ºC (350ºF) and line two large baking trays with baking paper.
  6. Take one chilled salami out of the fridge and remove the plastic film. Using a sharp knife, cut it into 3–4 mm thick rounds and place on the prepared trays, leaving plenty of room for spreading. Repeat with the remaining salami.
  7. Bake for 10 minutes or until cooked through and the lemony pastry is pale golden. Cool on the trays for a few minutes, then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for a week or so.


Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00