Biscotti

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 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.
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.