Biscotti
By meadows

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