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Biscotti 1 Picture


  • 50g (2oz) whole blanched almonds
  • 50g (2oz) butter
  • softened
  • 115g (4oz) caster sugar
  • 1 egg
  • 15ml (1 tbsp) orange liqueur
  • finely grated rind 1 small orange
  • 175g (6oz) plain flour
  • 10ml (2 tsp) baking powder
  • 5ml (1 tsp) ground coriander
  • 40g (1½oz) polenta
  • 50g (2oz) pistachio nuts


servings 24
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget


Step 1

Preheat the oven to 170°C/325°F/Gas 3.

Lightly grease a baking sheet.

Spread the almonds on a second baking sheet and roast in the oven for 5-10 minutes, or until golden. Cool and very coarsely chop.

Place the butter and sugar in a bowl, cream together, until smooth. Beat in the egg, liqueur and orange rind, add the flour, baking powder, ground coriander and polenta to the bowl and mix to make a soft dough.

Turn out on to a floured surface, sprinkle with almonds and pistachio nuts and knead the dough.

Halve the mixture and shape each half into a 5cm (2 inch) wide, 2cm (¾ inch) deep sausage.

Place on the prepared baking sheet and bake for about 30 minutes, until just firm. Transfer to a wire rack to cool for about 10 minutes, then cut diagonally into 1cm (½ inch) wide slices.

Place the Biscotti cut side down on the baking sheet and bake for 10 minutes, until crisp. Cool on a wire rack and store in an airtight container.

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