Trilogie De Sorbets, Biscotti Recipe
Indulge in our Trilogie de Sorbets, a delightful trio of refreshing sorbets crafted from the finest seasonal fruits. Each scoop bursts with vibrant flavors, perfectly balanced and served alongside our crunchy, homemade biscotti for the ultimate sweet and satisfying treat. A symphony of tastes and textures awaits you!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sorbets
Biscotti
Method
Sorbets
Strawberry Sorbet
Blend strawberries, sugar, and lemon juice until smooth. Pour into a container and freeze for at least 4 hours.
Mango Coconut Sorbet
Blend fresh mango with coconut milk and a handful of mint leaves. Pour into a container and freeze for at least 4 hours.
Banana Honey Sorbet
Blend ripe bananas with honey and water until smooth. Pour into a container and freeze for at least 4 hours.
Biscotti
Prepare Dough
Preheat oven to 175°C (350°F). In a bowl, mix flour, sugar, baking powder, and salt. In another bowl, whisk eggs and vanilla extract, then combine with dry ingredients. Fold in chopped almonds.
Shape and Bake
Shape the dough into a log on a baking sheet. Bake for 25 minutes until lightly golden. Let cool for 10 minutes.
Slice and Second Bake
Slice the log into 1 cm thick slices. Lay them on the baking sheet and bake for an additional 10 minutes on each side until crispy.