Serves: 12/14 Biscotti

Ingredients:

• 400g of all purpose flour/plain flour
• 180g of caster sugar
• Pinch of salt
• 3 large eggs
• Zest of 2 lemons
• 7g of baking powder
• 150ml of sunflower oil
• 1 egg yolk for the brush with a pinch of instant coffee (well whisked)

Procedure:

• Line a cookie tray with parchment paper.
• In a large bowl whisk the eggs, the sugar , the lemon zest and the salt until becomes creamy and white.
• Pour the sunflower oil and whisk all the ingredients together.
• Add the flour and  the baking powder.
• Mix gently until the dough becomes firm.
• Preheat the oven to 180C degrees.
• Sprinkle with a pinch of flour a clean surface and roll the dough into a log.
•  Transfer the log to the baking tray.
• Flatten with your hands and make the shape of a long rectangle (35 cm length and 15 cm width).
• Brush the top with the egg yolk and instant coffee.
• Use a fork to create grid.
•  Bake for 45 minutes.
• Remove the tray from the oven and cut very carefully slices of 2 cm and roll it on one side.
• Bake for another 10 minutes.
• Remove again from the oven and flip the Biscottis into the other side.
• Bake for another 5 minutes.
• Remove and allow to cool.

The Croquets are firm and crisp and ready to be dipped in a delicious Caffe Latte.

Bonne degustation!

PS: If the dough is sticky add more flour (because some flours are more absorbed than others).

You can make 2 logs and reduce the size of the width.