Unfortunately, for this post I only have part of the recipe to offer up. It's also the least featured part in the pictures. That's right, it's the biscotti recipe. The bisoctti that you can see only a tiny portion of on the right handside of the above picture. Opps.
You see, I lost the cheesecake recipe. Which is kind of upsetting because it was pretty delicious. I'm a big fan of unbaked cheesecake so if anyone can recommend a recipe that'd be great as I don't have one anymore.
On the plus side, these biscotti are pretty delcious. They smell of three varieties of citrus, yum! In them there's orange, lemon, and lime. It's quite lovely. They also have walnuts, I have a soft spot for so to me they're a combination of all good things. I used them instead of store bought biscuits for the base of these mini cheesecakes. I totally recommend you should do the same next time you make cheesecakes, that is if you happen to have uneaten biscotti lying around the house. Which you probably don't because who can resist tasty, tasty biscotti?
Makes 24 biscotti
For the Biscotti
- 200g Plain flour, plus extra
- 150g caster sugar
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- Grated zest of 1 orange
- Grated zest of 1 lemon
- Grated zest of 1 lime
- 1/2 teaspoon fennel seeds
- 2 eggs
- 2 egg yolks
- 150g walnuts, roughly chopped
Preheat the oven to 180°C and line a tray with baking paper.
Place the flour, sugar, cloves, baking powder, grated citrus zests, and fennel seeds in a large mixing bowl and make a well in the centre.
In a separate bowl, beat the whole eggs and yolks together. Pour the beaten egg mixture into the well in the centre of the dry ingredients and mix together to form a sticky dough. Add extra flour until you are able shape the dough, I found I needed to add a lot more flour than the recipe called for. Add the walnuts and mix to combine.
Turn the dough out on to a floured surface. Sprinkle a little flour on the top and roll the dough into a sausage about 30cm long.
Transfer the dough to the lined baking tray, sticking any cracks back together. Bake for 25-30 minutes, or until the dough is golden brown and set.
Remove the log from the oven and allow to cool for 15 minutes. Transfer the log to a chopping board and, with a serrated knife, cut the biscotti into 1.5cm slices.
Put the slices back on to the baking tray and return them to the oven. Reduce the oven temperature to 130°C and bake the slices for 15-20 minutes. Remove the biscotti from the oven and transfer them to a wire rack to cool.