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Citrus Biscotti
These are lovely and keep for ages in an airtight tin. Dairy free too!
- 4 eggs, size 7
- 1/2 tsp salt
- 1/2 cup sugar (you can use 3/4 cup if you prefer a sweeter mix)
- 1 tsp vanilla essence
- finely grated rind of one orange or lemon or lime or whatever citrus flavour you prefer
- 200g Gluten Free Goodies Cake and Biscuit mix
Heat oven to 180C with the rack in the centre position
Line a 9x8x23cm loaf pan with paper in the bottom – if you have a larger pan feel free to use it, but this is about the minimum that will accommodate the mix!
Beat eggs, salt, sugar and vanilla together until very pale and fluffy. Preferably use an electric mixer on high speed.
Stir in citrus rind
Stir in Cake and Biscuit mix gently.
Turn into prepared pan
Bake 45 to 60 minutes until lightly browned and loaf springs back when pressed in the centre.
Cool in the tin, then wrap in plastic wrap and freeze for a few hours or overnight.
Cut into thin slices with a good sharp knife
Bake the slices at 130-150C for 30-50 minutes, inspecting regularly, until the slices are lightly browned and dry.
Cool on a wire rack and store in an airtight container – they last a long time, given the chance!
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