Ingredients

• 50g (2oz) whole blanched almonds
• 50g (2oz) butter, softened
• 115g (4oz) caster sugar
• 1 egg
• 15ml (1 tbsp) orange liqueur e.g. Grand Marnier
• finely grated rind 1 small orange
• 175g (6oz) plain flour
• 10ml (2 tsp) baking powder
• 5ml (1 tsp) ground coriander
• 40g (1½ oz) polenta
• 50g (2oz) pistachio nuts

Tools

• K beater

Method

1. Preheat the oven to 170°C/325°F/Gas 3. Lightly grease a baking sheet. Spread the almonds on a second baking sheet and roast in the oven for 10-15 minutes, or until golden. Cool and very coarsely chop.
2. Place the butter and sugar in the Kenwood bowl. Using the K-beater at speed 3, cream together, until smooth. Beat in the egg, liqueur and orange rind. Add the flour, baking powder, ground coriander and polenta to the Kenwood bowl and mix at speed 1, to make a soft dough.
3. Turn out on to a floured surface, sprinkle with almonds and pistachio nuts and knead, to distribute them through the dough. Halve the mixture and shape each half into a 5cm (2 inch) wide, 2cm (¾ inch) deep sausage.
4. Place on the prepared baking sheet and bake for about 30 minutes, until just firm. Transfer to a wire rack to cool for about 10 minutes, then cut diagonally in 1cm (½ inch) wide slices.
5. Place the biscotti cut side down on the baking sheet and bake for 10 minutes, until crisp. Cool on a wire rack and store in an airtight container.

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