Preheat the oven to 355F/180℃. If you have time, roast the nuts in the 355F/180℃ oven for 5 minutes before chopping. It'll have a great toasted aroma.
Beat the egg and add sugar. Using a whisk, mix until whitish. If you are using cinnamon, add now.
Add flour, nuts and dried fruits and combine until the flour is completely incorporated. The dough texture will differ depending on the size of the egg.
Line a baking sheet with parchment paper and place the dough on top. Shape the dough into a log. It will expand vertically when baking, so shape slightly flattened at the top.
Bake in the oven for 15~20 minutes. Adjust the baking time by checking the color. The biscotti should be golden brown.
When it's cool enough to handle, slice. The picture is about 1 cm slices.
Place the slices on the baking sheet and bake at 320F/160C for 15~25 minutes. ※Adjust the baking time by checking the color.
This is cinnamon, chocolate chips and walnuts version. This is good too.
I changed the picture from fig and orange peel version to a walnut version.
Story Behind this Recipe
I wanted to use up bread flour and made biscotti with 100% bread flour. It has great texture.
-I used the following dried fruits and nuts: raisins, orange peel, apricot, hazel nuts, almonds and walnuts. -When slicing the dough, it will break when it's too hot, and it's impossible to cut when it's completely cool. So cut it when the temperature is just cool enough to handle.