Biscotti

What good is coffee without biscotti?

This delicious magazine recipe is great! I didn’t have any pistachios, so I used all almonds and the biscotti are still very nice. But I think the pistachios would have pushed them from nice to stupendous. Next time.

 

 

 

 

 

 

 

 

 

 

 

Ingredients
50g butter, softened, plus extra for greasing
50g whole blanched almonds
115g caster sugar
1 egg
15ml Grand Marnier liqueur
Finely grated zest of 1 small orange
175g plain flour, plus extra for kneading
2 tsp baking powder
1 tsp ground coriander
40g polenta
50g shelled unsalted pistachio nuts

Preheat the oven to 170°C (fan150°C). Lightly grease a baking sheet.

Roast the almonds in the oven for 5-10 minutes, or until golden. Cool and chop roughly.

Cream the butter and sugar together until smooth. Beat in the egg, Grand Marnier and orange zest. Add the flour, baking powder, coriander and polenta. Mix until it forms a dough.

Turn the dough out onto a floured surface and knead the almonds and pistachios throughout. Halve the mix and shape each half into a 2-inch wide, ¾-inch deep sausage.

Place on the baking sheet and bake for 30 minutes, until just firm. Cool for 10 minutes, then cut into slices. Lay the biscotti flat on the baking sheet and bake for a further 5-10 minutes, until crisp. Cool.