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Biscotti

by Theo Randall
  1. Biscotti
Item 1 of 1
  • Petit four
  • easy
  • 4
  • 60 minutes
★ ★ ★ ★ ★
5.00

These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee, tea and desserts.

First published in 2015
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Ingredients

Metric

Imperial

  • 2 eggs
  • 180g of caster sugar
  • 1 orange, zested
  • 300g of plain flour
  • 1 tsp baking powder
  • 140g of mixed whole nuts, roughly chopped
  • plain flour for dusting
SAVE RECIPE

Method

1
Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, orange zest, flour and baking powder until the mixture forms a dough
  • 2 eggs
  • 180g of caster sugar
  • 140g of mixed whole nuts
  • 300g of plain flour
  • 1 tsp baking powder
  • 1 orange, zested
2
Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm
  • plain flour for dusting
3
Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp
4
Allow to cool slightly and serve. Any leftover biscuits can be stored in an airtight container
First published in 2015
Theo Randall

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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