Sunflower biscotti

Sunflower biscotti

Sticky Fingers Green Thumb
Tara Pearce, Tim Hillier

An Italian gem, brightened up with rays of yellow petals and a hippy crunch of sunflower kernels.


Quantity Ingredient
310g plain (all-purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
150g caster (superfine) sugar
5g sunflower petals, roughly torn
3 eggs, lightly beaten
1 teaspoon vanilla extrac
3 oranges, zest
150g sunflower kernels, toasted
200g walnuts, toasted and roughly chopped


  1. Preheat the oven to 170°C. Line a baking tray with baking paper.
  2. Whisk the flour, baking powder, bicarbonate of soda, sugar and sunflower petals together. Gently whisk in the eggs, vanilla and orange zest to form a soft dough. Add the sunflower kernels and walnut pieces and turn out onto a floured surface. Knead lightly to a firm dough.
  3. Divide the dough into three equal-sized pieces and roll each into a log about 10 cm in diameter. Flatten the top of each log a little to make a classic biscotti shape.
  4. Transfer the logs to the prepared baking tray and bake for 30 minutes until golden. Remove from the oven and leave to cool slightly for 5 minutes on the tray, then transfer to a wire rack and leave to cool completely.
  5. Reduce the oven temperature to 150°C.
  6. Using a sharp knife, cut the logs diagonally into pieces roughly 1 cm thick, as if you were cutting a loaf of bread. Place each biscotti piece, cut-side down, on the baking tray and bake for another 10–15 minutes, or until dried out and crunchy. Leave to cool completely before serving.

Sun baking for survival

  • Sunflowers are one of a small handful of plant species that turn to face the sun. Known as heliotropism, sunflowers track light to warm themselves, which in turn attracts bees and other pollinators. Give your sunflowers a helping hand by planting them in a spot that receives at least 6 hours of sunlight per day.
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