- May 2006
- for lots of people
- Takes 15 minutes to make, 40-50 minutes to bake, plus cooling
If you’re a fan of sweet biscotti, try these lovely Italian biscuits with a dash of Grand Marnier.
- 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/gas 4. Lightly grease a baking sheet. Roast the almonds in the oven for 5-10 minutes, or until golden. Cool and roughly chop.
- Put the butter and sugar in the stand mixer’s mixing 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.
- 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.
- 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.
This recipe is made using the Kenwood Chef and its K beater attachment.
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