Citrus And Almond Biscotti

Paired with Zandvliet My Best Friend White Muscat


½ cup butter, softened
1 ½ cups sugar
4 eggs
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 tablespoons coarsely ground almonds

In a bowl, mix the cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 20 x 5cm rectangle on ungreased baking sheets.
In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 180°C for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 2cm. slices. Place cut side down on ungreased baking sheets.
Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks.
Dip the biscotti in the glass of Muscat for a couple of seconds and enjoy

Award Winning

Zandvliet My Best Friend White Muscat

Awarded the Gold Wine Award

Not your average sweet wine. This Muscat is delectably sweet and is still refreshingly light as well as low in alcohol.