Biscotti: a nutty affair!

Classic Biscotti

My new mission is to bake new goodies every weekend and learn as I move forward. I can already see the tiny things I am picking up as I go.

For this week, I picked up making biscotti…. what better way than to indulge in the goodness of nuts this winter right!

Biscotti is among the many sweets that is twice baked to give it that crunch. When it comes to something sweet, I have an instant liking for a crunchy texture so Biscotti was an obvious choice.

For the dare-devils out there, you can go crazy with the recipe for the one I made had coriander powder in it. I’ll be honest for this is an acquired taste so if you prefer, go ahead and substitute the coriander with something that is hit with your taste buds. From something as simple as vanilla or chocolate nuts to the exotic feeling lavender or dried orange peel or Elaichi, I’ll encourage you to go wild with it.

Here is my base recipe: Almond and Pistachio Biscotti


  • 50 g unsalted butter, at room temperature
  • 1 egg
  • ½ cup superfine sugar
  • 3 tsp baking powder
  • ½ cups all purpose flour
  • ½ cup corn meal
  • ½ cup pistachios
  • ½ cup almonds
  • Rind of ½ lemon
  • 1 tsp coriander powder (optional)/ use 1 tsp vanilla essence or 3-4 pods of elaichi, crushed instead
  • Approx 1 tsp curd (optional), for binding




Cream the butter, sugar and eggs till light and fluffy.

In a bowl sift the flour, cornmeal and baking powder. Add to the creamed buttery mixture and knead to form a soft dough. If the dough is not soft enough, add a small amounts of curd to the dough and bring it together.

Add the nuts and combine till evenly distributed and divide the dough into two equal halves.

For sausages approx 9 “ in length and 2.5 “ in width.

Preheat the oven at 160 degree celcius and bake the sausages for 30 mins till risen and firm to touch. Take them out and cool on a rack.

Once cool down cut the sausages diagonally into 12 pieces each. Use a bread knife to avoid the sausage from crumbling.

Return to the oven and bake again for 15-20 mins at 160 degree till light golden.

Cool to room temperature and store in an airtight jar.

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