Candied peel is one of those things that you buy a pack of, only to use the smallest amount and then it gets left just sitting in the cupboard. Key and I bought some at Easter for our hot cross bun bake off and it’s been sitting in the cupboard since.
I randomly thought I’d try making some biscotti for the first time and I figured I’d use some of the mixed peel. Well, I think I will be getting through what’s left in the packet pretty quickly now, as this biscotti was delicious. It’s nice as a crunchy snack by itself but even better dipped in a cup of tea.
Key’s exact message to me the next day after he discovered I’d packed him some for lunch: that biscotti…OMG.
You don’t need to roast your hazelnuts for this because they will roast up plenty in the oven as the biscotti bakes.
Make sure you use chocolate flavoured sprinkles, sometimes it’s packaged as chocolate rice. Alternatively, chop up some dark chocolate very finely.
It’s a simple mix-everything-together kind of recipe. Gotta love that.
The mix is quite wet, but if you tip it onto your baking tray in a kind of log shape and then shape it a little more with floured hands you should easily get the shape above.
After the first bake it will be brown on the outside but still quite soft in the middle. Let it cool for 25 minutes and then slice it into 1.5cm thick slices with a serrated bread knife.
Lay these slices flat on the baking tray and then in a much lower oven, complete the final bake which will harden them up for that classic biscotti texture.
Play around with flavours. Dried cranberries, pistachios and white chocolate would also be amazing!
Mixed Citrus Biscotti with Hazelnuts
Ingredients – Makes about 12 thick pieces of biscotti
- ½ cup of fine white sugar
- 1 egg
- 1 cup of plain flour plus a little extra for flouring
- ½ cup of whole hazelnuts
- ½ tsp of baking powder
- ¼ cup of candied, mixed citrus peel. Alternatively, just used orange candied peel
- 2 tbs of chocolate flavoured sprinkles, also known as chocolate rice
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a medium mixing bowl, whisk together the egg and sugar to lightly combine.
- Add in the rest of the ingredients and stir until everything is combined and the sprinkles and candied peel is evenly distributed.
- With floured hands, tip the mix onto the lined tray and quickly shape it into a thick, log shape. The mix will still be quite wet and the top will flatten as you try to mould it, but it should form into a rough log shape.
- Bake in the oven for 25 minutes or until brown on top.
- Remove from the oven and cool on the tray for another 25 minutes.
- Reduce the oven to 140°C and use a serrated bread knife to cut 1.5cm thick slices of biscotti out of the log.
- Place each slice, flat side down, onto the same baking tray and place into the oven again.
- After 9-10 minutes, or once the top feels quite hard, carefully turn over each slice and bake for another 9-10 minutes or until that side is quite hard too.
- Cool on a rack completely before eating.
- Biscotti keeps well overnight if sealed in a container.