Try these lovely Italian buscuits with a dash of Grand Marnier.
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
Method
- 1. Preheat the oven to 170°C/fan150°C/gas 4. Lightly grease a baking sheet. Roast the almonds in the oven for 5-10 minutes, or until golden. Cool and roughly chop.
- 2. Put the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream until smooth. Beat in the egg, liqueur and zest. Add the flour, baking powder, coriander and polenta. Mix at speed 1 to a dough.
- 3. Turn out onto a floured surface and knead the almonds and pistachios throughout the dough. Halve the mix and shape each half into a 5cm wide, 2cm deep sausage.
- 4. Place on the baking sheet and bake for 30 minutes, until just firm. Cool for 10 minutes, then cut into 1cm slices. Lay the biscotti cut-side down on the baking sheet and bake for 5-10 minutes, until crisp. Cool.
Chef's tip
This recipe is made using the Kenwood Chef and its K beater attachment.