Lemon, Orange or Hazelnut Biscotti

by Heather Earl

Biscotti is one of my all time favorite cookies. They are fairly low in sugar, low in fat, kinda hight in protein (for a cookie) and can be crispy to dunk into tea or less crispy to eat on their own. Since I am such a horrible baker (all that measuring is just sooooo tedious) I like ” “recipes” that don’t need to be precise. I usually lose interest in measuring about half way through a recipe and start tossing in random ingredients and lucky for me, biscotti can take this kind of abuse and still turn out wonderful. I also love a recipe you can freely pour in the liquor. The basic recipe pulls off  Lemon, Orange or Hazelnut Biscotti so you can use whatever you have in the pantry or liquor cabinet to create a fast, yummy and festive batch of cookies. You can pretty these up by adding dried cranberries, cherries or apricots. I like them with pistachios too. Like I said, you can toss almost any nut or fruit from your pantry into the basic batter and call it biscotti success. My favorite combos are Limoncello and Lemon Zest, Grand Marnier and Orange Zest, Dried Cranberries and Pistachios or just plain Hazelnuts or Almonds with Almond Extract or Amaretto. Don’t be tempted to dump a bunch of nuts and fruit in to one batch, a simple combination of flavors is best.

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Cook time: 
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Serves: 20 cookies
Use any type of liqueur and nut, dried fruit combo you like. Try Limoncello and Lemon Zest, Grand Marnier and Orange Zest or Amaretto and Almonds or Cranberries and Pistachios or Cherries and Almonds
  • 3 Eggs
  • 2 tablespoons Olive Oil
  • ½ cup Organic Cane Sugar
  • Zest from 1 Lemon or Orange
  • 3 tablespoons Grand Marnier, Limoncello or Amaretto (or 2 teaspoons Almond Extract)
  • 21/2 cup Organic Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • ½ cup Nuts (Skinned Hazelnuts, Almonds or Pistachios)
  • ½ cup Dried Fruit (Cherries, Cranberries)
  1. Preheat oven to 160c or 325f
  2. Line a large cookie sheet with baking paper
  3. Whirl the Eggs, Oil, Liqueur and Sugar together in a food processor until frothy
  4. Add the remaining ingredients except for the nuts and dried fruit
  5. Pulse a few times until incorporated and turn onto a flour covered board
  6. Dough will be really sticky, flour your hands and shape into a long flat log 4inches wide by about 14 inches long on the cookie sheet, using just enough flour to be able to handle it
  7. Bake 25-30 minutes until it is slightly brown and firm to the touch
  8. Cool 10 minutes and turn onto a cutting board
  9. Cut across the diagonal in ½ inch thick pieces
  10. Lay them flat on the same cookie sheet and return to the oven for 5-8 minutes and then turn over for another 5-8 minutes (time depends on how crispy you like them)
  11. Remove and cool on wire racks

Read more of Heather’s great recipes on her blog here.


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