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Giulia Scarpaleggia teaches us how to bake Tuscan Biscotti.

Italy is closer than you think with this nostalgic recipe that's both simple and delicious.

Staying home has never been more delicious, now that we come armed with scrumptious recipes & tutorials through the help of Mercure hotels and their partner chefs.

Tuscan chef and cookbook author Giulia Scarpaleggia
Tuscan chef and cookbook author Giulia Scarpaleggia

Tuscan Biscotti Recipe

Take a trip with us to Italy, where Tuscan chef and cookbook author Giulia Scarpaleggia guides us on how to make her delicious and simple recipe for Tuscan Biscotti, best eaten with a creamy treat or paired with your favourite beverage.

Make sure you’re armed with all the necessary ingredients below before getting started. You can even cook along with Giulia herself here on Instagram.
Preparation time: 20 minutes
Cooking time: 35 minutes
3 eggs
220g caster sugar
280g all-purpose (plain) flour
5g baking powder
Zest of 1 organic orange or 1 organic lemon
220g almonds
A pinch of salt
Pre-heat your oven 200°C and line a baking tray with baking paper. 
Break 2 of the eggs and the yolk of the third egg into a mixing bowl, reserving the egg white in a separate bowl for later. Add in the sugar and whisk together until well combined.  
Add the flour, baking powder and a large pinch of salt, plus the zest of 1 lemon and mix-together. 
Add all the nuts, mixing through until well incorporated. 
Split the mixture into 2 long, low ‘log’ shapes at each end of your baking tray, leaving room on both sides for some expansion.
Take the egg white you reserved earlier and brush over the biscotti mix with a baking brush to glaze.
Place the biscotti in the oven and lower the temperature immediately to 180°C.
Bake for 25 minutes. 
Remove from the oven and slice evenly, all the way along the biscotti loaf. 
Once complete, arrange cut side down on the same baking tray and bake again for 10 minutes at 180°C or until golden. 

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