I found this biscotti recipe in the streets of Little Italy in Manhattan, New York. I was lucky enough that a little old lady was kind enough to pass her biscotti knowledge and recipe on to me. I have yet to find a better biscotti recipe yet.

Sift the flour with the baking powder. Add the sugar and the breadcrumbs, and combine in a pastry mixer using the dough hook attachment on a low speed. Mix in the almonds, hazelnuts and the white chocolate. Combine the orange flower water, vanilla, orange juice and eggs. Gradually add the liquid to the dry ingredients and mix for approx. 2 minutes until you get firm dough. Divide the biscotti dough into 4 even pieces and roll out. Place onto a flat well-greased baking tray and bake at 350 oF for approx. 25minutes or till golden brown. After cooked, let the dough cool for at least 1 hour our overnight. Slice straight down the cooked dough into 3/8 of an inch slices. Place the sliced biscotti onto well-greased baking trays and bake on 375 of for approx. 10 minutes or till golden brown.

1 pound, 4 ounces of bakers flour

4 teaspoons baking powder

12 ounces of castor sugar

6 ounces of white breadcrumbs

8 ounces whole almonds with skins

1 teaspoon of orange flour water

1 teaspoon of vanilla essence

½ cup of orange juice

4 ounces of white chocolate buttons, chopped rough

6 eggs

Time to make 30mins Makes 20 cookies