Biscotti

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.