Biscotti for coffee

I am back and I am afraid ready to post loads of autumn and winter inspired recipes.  I have been incredibly busy for the last month or so, hence my absence from the blogging scene, work and social life quite hectic but exciting.  I was lucky to be whisked away (literally) for my birthday to London to see the most wonderfully enchanting “Charlie and the Chocolate Factory” musical. I loved every bit of it, a must see for not only lovers of West End shows, but also those with a child in their hearts. There was also a romantic get away to  The Cotswolds, which is best experienced in autumnal sunshine in my opinion.  My photography  is changing, rustic dark browns and yellows prevail, I suppose I am  following the seasons.  Sometimes I fear the winter, long dark evenings and dreary grey days do not fill me with excitement.  This year I feel good things to come. Think apple crumble, pies and those yum biscuits you can dunk in coffee when reading a book, not to mention snuggles on the sofa…

The Man Booker prize revealed the winner this year, so when you are eading “The  Luminaries” this winter you will need a good supply of biscuits, preferably the ones with a good dunking qualities.  Biscotti are the best in that category and here is the recipe for a batch of the good ones.

Magdalena Hendey (2 of 3)

Magdalena Hendey (3 of 3)


  • 110g of whole almonds
  • 135g caster sugar
  • 2 eggs
  • tsp of vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 110g dark chocolate chopped
  • zest of 1 orange

Preheat the oven to 160 C.  Toast the almonds for about 10 min until light brown, let it cool and chop them up.  In the bowl beat sugar, eggs and vanilla essence until pale and fluffy. Sift the flour, salt and the baking powder and fold into the egg mixture.  Mix well, then fold in the almonds, chocolate and orange zest.  Roll into a log about 25 cm long onto a baking tray and bake it for about 25 min, until quite firm to touch.  Let it cool slightly and then cut the log into slices to form biscotti, then bake it for about 10min on each side.

Store in the airtight container.

4 thoughts on “Biscotti.”

  1. I am sooo baking these biscotti. And by the way, you published tiff photos for this particular recipe instead of jpg files and as a result of that your photos cannot be viewed in some of the browsers (well, I can’t see them) and require additional clicking…

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