Florentine biscotti

  • 1 hr 15 mins cooking
  • Makes 60 Item
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Florentine biscotti
  • 1 cup (220g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150 grams) plain flour
  • 1/2 cup (75 grams) self-raising flour
  • 3/4 cup (60 grams) flaked almonds, toasted
  • 1/2 cup (80 grams) sultanas
  • 1/2 cup (100 grams) red glacé cherries, halved
  • 200 gram dark chocolate


Florentine biscotti
  • 1
    Preheat oven to 180°C. Grease and line oven trays with baking paper.
  • 2
    In a medium bowl, whisk sugar and eggs until combined; stir in sifted flours, nuts, sultanas and cherries. Shape dough into two 30cm logs. Place on trays; flatten slightly. Bake about 30 minutes. Cool on trays.
  • 3
    Reduce oven temperature to 140°C.
  • 4
    Using a serrated knife, slice logs diagonally into 5mm slices. Place slices, in a single layer, on baking-paper-lined oven trays. Bake about 15 minutes, turning halfway through baking, or until dry and crisp. Cool on wire racks.
  • 5
    Break dark chocolate into a medium heatproof bowl. Place over a medium saucepan of simmering water (don't let water touch base of bowl); stir until chocolate is melted. Transfer chocolate to a small cup. Dip one end of biscotti into chocolate; drain excess chocolate. Place on baking-paper-lined trays. Stand at room temperature until chocolate sets.