Preparation time 15 minutes Cooking time 40 minutes

A twice baked almond biscuit from Italy that is traditionally served as an after-dinner dessert with a fortified or sweet dessert wine.

We like to add biscotti onto an after dinner cheese platter as dessert (see our Autumn Dessert Cheese Platter for inspiration), the sweet crunch mixed with creamy cheeses help to finish off a meal beautifully.

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  • 2 eggs
  • 1 cup castor sugar
  • grated rind of 1 lime
  • 2 cups self raising flour
  • 1 tspn cinnamon
  • 1/2 up dried cranberries
  • 1/2 cup toasted flaked almonds


Preheat oven to 180 degree.

Place eggs and sugar into an electric mixer and whisk for approximately 8 mins or until pale and thick. Fold through the lime zest, flour, cinnamon, cranberries and almonds.

Place dough onto a well floured surface and knead until smooth. Divide in half and roll each portion out to 2 x 20 cm logs, flatten slightly. Place logs onto a baking tray lined with baking paper and bake for 30 minutes. Cool completely then slice the logs using a serrated knife into 3mm thick slices. Place sliced biscotti back onto baking tray and bake for 10 minutes until they are golden and crisp.

Allow you biscotti to cool and store in an air tight container.


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