Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Biscotti
These Italian biscuits are twice cooked to create their traditional hard texture. This makes them ideal for dipping into dessert wine or coffee.
-
Cook: 45 mins
Prep: 20 mins - 8
- Easy
Go back
Biscotti
These Italian biscuits are twice cooked to create their traditional hard texture. This makes them ideal for dipping into dessert wine or coffee.
-
Cook: 45 mins
Prep: 20 mins - 8
- Easy
Ingredients
| 100g caster sugar | |
| 2 eggs | |
| 250g Juvela Gluten-Free White Mix | |
| 25g chocolate chips | |
| 25g hazelnuts | |
| orange zest | |
| 1 tsp bicarbonate of soda |
Method
- Whisk together eggs and sugar until light and fluffy.
- In a separate bowl stir together the Juvela Mix with bicarbonate of soda, orange zest and chocolate chips and hazelnuts.
- Fold the dry ingredients into the egg and sugar mixture to make a soft dough.
- Shape the dough on a surface dusted with mix into a thick sausage shape and transfer to a baking tray. Cook for 30 minutes at 180 or gas mark 4 until golden brown.
- Remove from oven and slice into 1 cm thick slices, place back on the baking try and bake at 130, gas mark 4 for 10-15 minutes until crisp.
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