Mini Egg Easter Biscotti
Swap the almonds for Mini Eggs in these traditional Italian biscuits for a real Easter treat! Made with Filippo Berio Mild & Light Olive Oil instead of butter for a subtle flavour with less saturated fat. They make wonderful homemade gifts packaged up in waxed paper or a gift box. You can also use large chocolate chunks or M&Ms, instead of mini eggs, so you can make them anytime of the year. This recipe was shared by 'Ink Sugar Spice' blog.
- 270g plain or tipo 00 flour
- 1 tsp baking powder
- 1 tsp salt
- 2 medium/ large eggs
- 120g caster sugar
- 95ml Filippo Berio Mild & Light Olive Oil
- 1 tsp vanilla extract
- 160g Mini Eggs
- Preheat your oven to 160C fan or 180C conventional (325F).
- Line two large baking trays with parchment.
- Mix together the flour, baking powder, salt, eggs, caster sugar, vanilla extract and the olive oil and bring this gooey dough together in the bowl.
- Now gently mix in the eggs.
- Cover your worktop/table in a light dusting of flour.
- Take the mix out of the bowl and divide into two.
- Shape each piece of dough into a long, slightly flattened log about 6cm wide. Place onto baking trays.
- You may want to press in a few additional mini eggs into the top of the dough, so they are seen after baking
- Bake for 20 mins until just starting to brown.
- Take the bakes out of the oven, but do not turn your oven off. Leave the bakes to cool, still sat on their baking trays.
- After about 10-12 minutes they should be cool enough to slice.
- Using a sharp knife, cut off 1 cm / 0.5 inch slices and lay them on their sides on the baking trays.
- Place the sliced biscuits back in the oven.
- Bake for 8 minutes for a shortbread-like consistency or 12 minutes if you would like hard biscotti to dunk in your coffee.
- Leave to cool and store in an airtight container for 3-4 days (up to a week if you baked them harder).