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Biscotti de Prato

Makes 30–40


1 egg
1 egg yolk
125g caster sugar
½ tbsp olive oil
1 cup self-raising flour
1/3 cup almonds, roasted and roughly chopped
½ tsp anise seeds (optional)

  1. Preheat the oven to 170°C.
  2. Line a baking tray with baking paper.
  3. In a large mixing bowl, whisk together the egg, egg yolk and sugar until thick and pale. Add the oil.
  4. In a separate bowl, combine the flour, almonds and anise (if using).
  5. Add the flour mixture to the egg mixture and stir until a sticky dough forms.
  6. Turn out the dough onto a well-floured work surface and roll into pencil- shaped lengths.
  7. Place the pastry lengths on the prepared baking tray, allowing space in between for the biscuits to expand.
    Bake for 15 minutes until golden.
  8. Cool and store in an airtight container.

Recipes courtesy of Annette Dinicola

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