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Orange, cranberry and almond biscotti

Nadia Pendleton's orange, cranberry and almond biscotti recipe is the perfect partner to after dinner coffee
orange biscotti

Nadia Pendleton shares her fab recipe for orange, cranberry and almond biscotti

  • Free range eggs 2, large
  • Orange marmalade 2 tbsp
  • Sea salt 5g
  • Light olive oil 60ml
  • Caster sugar 150g
  • Vanilla extract 10ml
  • Saffron 4-5 strands
  • Plain flour 220g
  • Baking powder 5g
  • Whole almonds 190g, roughly chopped
  • Dried cranberries 60g
  1. Preheat oven to 150°c/gas 2.

  2. In a bowl or food processor, blend the oil and the sugar, then mix in the vanilla and beat in the eggs. Add the strands of saffron, stir and allow the mix to steep for 5 minutes.

  3. In a separate bowl, combine the flour, salt and baking powder.

  4. Gradually stir the flour mix in the egg mixture, then fold in the marmalade, cranberries and nuts.

  5. Line a baking tray with greaseproof paper. Divide the mix in half and, using wet hands, form two long logs. The dough will be sticky.

  6. Bake for 35 minutes or until light brown. Remove from the oven and allow to cool for 10 minutes.

  7. Reduce the oven to 135°c/gas ½.

  8. Slice the logs on the diagonal to about ¾ inch thick. Lay them on their sides and bake for 8-10 minutes or until dry.

This recipe from The Great Cornish Food Book, £17.99.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Free range eggs 2, large
  • Orange marmalade 2 tbsp
  • Sea salt 5g
  • Light olive oil 60ml
  • Caster sugar 150g
  • Vanilla extract 10ml
  • Saffron 4-5 strands
  • Plain flour 220g
  • Baking powder 5g
  • Whole almonds 190g, roughly chopped
  • Dried cranberries 60g

Method

  1. Preheat oven to 150°c/gas 2.

  2. In a bowl or food processor, blend the oil and the sugar, then mix in the vanilla and beat in the eggs. Add the strands of saffron, stir and allow the mix to steep for 5 minutes.

  3. In a separate bowl, combine the flour, salt and baking powder.

  4. Gradually stir the flour mix in the egg mixture, then fold in the marmalade, cranberries and nuts.

  5. Line a baking tray with greaseproof paper. Divide the mix in half and, using wet hands, form two long logs. The dough will be sticky.

  6. Bake for 35 minutes or until light brown. Remove from the oven and allow to cool for 10 minutes.

  7. Reduce the oven to 135°c/gas ½.

  8. Slice the logs on the diagonal to about ¾ inch thick. Lay them on their sides and bake for 8-10 minutes or until dry.

This recipe from The Great Cornish Food Book, £17.99.

Churchill Recreate
South West 660
SW660
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  • Free range eggs 2, large
  • Orange marmalade 2 tbsp
  • Sea salt 5g
  • Light olive oil 60ml
  • Caster sugar 150g
  • Vanilla extract 10ml
  • Saffron 4-5 strands
  • Plain flour 220g
  • Baking powder 5g
  • Whole almonds 190g, roughly chopped
  • Dried cranberries 60g
  1. Preheat oven to 150°c/gas 2.

  2. In a bowl or food processor, blend the oil and the sugar, then mix in the vanilla and beat in the eggs. Add the strands of saffron, stir and allow the mix to steep for 5 minutes.

  3. In a separate bowl, combine the flour, salt and baking powder.

  4. Gradually stir the flour mix in the egg mixture, then fold in the marmalade, cranberries and nuts.

  5. Line a baking tray with greaseproof paper. Divide the mix in half and, using wet hands, form two long logs. The dough will be sticky.

  6. Bake for 35 minutes or until light brown. Remove from the oven and allow to cool for 10 minutes.

  7. Reduce the oven to 135°c/gas ½.

  8. Slice the logs on the diagonal to about ¾ inch thick. Lay them on their sides and bake for 8-10 minutes or until dry.

This recipe from The Great Cornish Food Book, £17.99.

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