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


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


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.

  • 3d hot air
  • temp. 150 degrees C
  • time 60-75
  • level 3