Orange Anise Almond Biscotti

Orange Anise Almond Biscotti

Orange Anise Almond Biscotti

These classic Italian twice-baked biscuits, enriched with almonds, are ideal with coffee or dessert wines, post dinner.


3 Large eggs 1tsp Vanilla extract
2ml Almond extract 200g Refined flour
1tsp Baking powder 170g Caster sugar
100g Chopped almonds Pinch of salt
Milk, as required


1. Preheat the oven at 150°C.

2. Line a baking tray with parchment paper.

3. Combine eggs, vanilla extract, almond extract in a small mixing bowl and beat. Keep aside.

4. In a large mixing bowl, combine flour,baking powder,sugar,-al monds and salt and mix well. Add in the egg mixture and bring everything together to make a loose dough. Add a tablespoon or two of milk if the dough feels too tight.

5. Transfer this dough onto a baking tray and use your hands to shape the dough into a fat log 12"-14" long.

6. Bake this log at 150°C for 15-18 minutes, or till the surface feels firm to touch. Remove and cool for 5 minutes.

7. When the log is cool enough to handle, use a sharp knife to slice it horizontally into 1/2" slices. Return these to the baking tray,laying them flat in single layers. Use a second tray if required.

8. Bake biscotti at 150°C for about 20 minutes, till completely dry, crunchy and golden brown in colour.

9. Cool on a wire rack and store in an air-tight jar for up to 1 week.

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Dip half of each biscuit in dark or white melted chocolate. Alternatively drizzle with chocolate.