Typically twice baked, biscotti are of Italian origin. They keep exceptionally well and are great to nibble with hot chocolate or a cappuccino.

Free from Soya, Dairy


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  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Put the almonds on a baking tray and roast for 4 - 5 minutes in a hot oven.
  3. Sieve the flour and baking powder into a mixing bowl and stir to combine.
  4. Add the sugar and roasted almonds and stir to combine.
  5. Break the eggs into another bowl, add the vanilla and grated lemon rind and beat together.
  6. Pour the egg mixture into the mixing bowl and mix into a soft dough.
  7. Using your hands gather the dough together into a ball.
  8. Shape the dough into an oval and put it on the prepared tray.
  9. Flatten the dough slightly.
  10. Bake oven for 25 - 30 minutes.
  11. Remove from the oven and leave to cool.
  12. Cut the biscotti dough into slices 1cm/⅜” thick.
  13. Lay out the slices on the baking tray and bake for a further 5 - 10 minutes.
  14. Cool on a wire rack.
  15. Store the biscotti in an airtight container.


large baking tray


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

4 - 5 minutes +25 - 30 minutes + 5 - 10 minutes

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