Ingredients Jump to Instructions ↓

  1. biscotti

  2. 2 cups (300g) plain flour

  3. 2 eggs, lightly beaten

  4. 1 cup (220g) caster sugar

  5. 1/2 teaspoon grated orange rind

  6. 1/2 teaspoon vanilla essence

  7. 1/4 teaspoon baking powder

  8. 1/2 cup (75g) shelled pistachios, toasted

  9. rum balls

  10. 4 cups (400g) fine plain cake crumbs

  11. 1/4 cup (25g) cocoa

  12. 1/4 cup (80ml) apricot jam, warmed

  13. 2 tablespoons dark rum

  14. 2 tablespoons water

  15. 2/3 cup (70g) chocolate sprinkles

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sift flour into large bowl, add eggs, sugar, rind, essence and baking powder, mix to a smooth dough, mix in nuts.

  3. Divide dough in half, roll each half on floured surface to 20cm sausage shape; place on greased oven tray. Bake in moderate oven about 30 minutes or until browned lightly and crusty; cool on trays.

  4. Cut diagonally into 1.5cm slices, using a serrated knife. Place slices, cut side up, on greased oven trays.

  5. Bake in moderate oven about 25 minutes or until crisp; cool on wire racks before staring.

  6. To make rum balls: Combine crumbs and sifted cocoa in large bowl; stir in combined strained jam, rum and water. Roll 2 level teaspoons of mixture into balls. Roll balls in chocolate sprinkles. Refrigerate 2 hours before serving.


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