Biscotti d'Arte
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Step 1 of 7
1 of 7
Preheat the oven to 165°C and line a tray.
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What you are cooking with
- 220 g Cake or 00 flour
- 180 g Caster sugar
- 2 each Large eggs, plus 1 extra yolk
- 1 tsp Orange blossom water
- 0.5 tsp Vanilla paste
- of 1 Sicilian orange zest
- a pinch Sea salt
- 0.5 tsp Baking powder
- 100 g Marcona almonds, toasted
- 80 g Sicilian pistachios
- 40 g Candied orange peel, finely diced
- 20 g White or ruby chocolate pearls, optional