Citrus Biscotti

November 16, 2016

These are lovely and keep for ages in an airtight tin. Dairy free too!

Click here to buy the GF Pancake, Waffle and Pikelet Mix for this recipe

  • Prep: 10 mins
  • Cook: 20 mins


1Heat oven to 180C with the rack in the centre position

2Line a 9x8x23cm loaf pan with paper in the bottom – if you have a larger pan feel free to use it, but this is about the minimum that will accommodate the mix!

3Beat eggs, salt, sugar and vanilla together until very pale and fluffy. Preferably use an electric mixer on high speed.

4Stir in citrus rind

5Stir in Cake and Biscuit mix gently.

6Turn into prepared pan

7Bake 45 to 60 minutes until lightly browned and loaf springs back when pressed in the centre.

8Cool in the tin, then wrap in plastic wrap and freeze for a few hours or overnight.

9Cut into thin slices with a good sharp knife

10Bake the slices at 130-150C for 30-50 minutes, inspecting regularly, until the slices are lightly browned and dry.

11Cool on a wire rack and store in an airtight container – they last a long time, given the chance!


4 eggs, size 7

1/2 tsp salt

1/2 cup sugar (you can use 3/4 cup if you prefer a sweeter mix)

1 tsp vanilla essence

finely grated rind of one orange or lemon or lime or whatever citrus flavour you prefer

200g Gluten Free Goodies Cake and Biscuit mix

2017-11-16T15:19:21+00:00 0 Comments

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