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Aniseed Myrtle Biscotti


3/4 cups plain flour
2/3 cup sugar
1/2 tspn baking powder
60gm cubed unsalted butter
2 eggs
1 1/4 cups roasted and chopped Macadamia nuts
2 tspns grated orange rind
1 tspn Ground Aniseed Myrtle


Preheat oven to 180C. Line baking trays with baking paper.
In a food processor, blend flour (sifted), sugar, baking powder, and a pinch of salt.
Then add butter until mixture resembles breadcrumbs. Add eggs. Blend well and then turn out on to a floured surface. Knead in the nuts, orange rind and aniseed myrtle.
Shape into a couple of 20cm long logs.
Place on baking tray, sprinkle with a little extra sugar and then bake for 20 mins.
Remove from oven and cool. Then slice into 1cm diagonal slices and bake in oven for a further 15 mins until crisp.