Tuscany Biscotti

When we were at Hester Creek last week for the last of my birthday present(s), Chef Roger Gillespie made these to go with the dessert. Really a nice touch and the flavour is awesome as well. Thank you Chef Roger.


  • 1/3 cup butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • 2 tsp. orange zest
  • 2 1/4 cups flour (sifted)
  • 1 ½ tsp. baking powder
  • 1/8 tsp. ground nutmeg
  • pinch pf salt
  • ½ cup toasted almond pieces

Preheat oven to 325 degrees. Grease and flour a large baking sheet.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, vanilla, almond extract and zest. Combine the flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blend. Mix in the almonds.

Divide the dough into 2 pieces. Form into long flat loaves about ½ inch high and 12 inches long. Place the loaves 2 inches apart on the prepared cooking sheet.

Bake in the oven for 25 minutes or until a light golden brown. Cool on a wire rack for about 5 minutes.

With a serrated knife. Cut diagonally into slices about ½ inch thick. Lay the slices on their side and bake for a further 10-15 minutes. Turning over just once.

These could be sprinkled with icing sugar or dipped into some luscious melted chocolate and left to set before storing. HAHAHA….as if they will last that long. Enjoy!

Transfer to a rack to cool.


Leave a Reply

Your email address will not be published. Required fields are marked *