Lucky Kitchen / Almond and Orange Biscotti

Almond and Orange Biscotti


Lucky Australian Almond Meal
Lucky Oven Roasted Almonds



335g (2¼ cups) plain flour
1 tsp baking powder
¼ tsp ground cardamom
1 tsp ground cinnamon
¼ tsp salt
170g (¾ cup) caster sugar
65g (⅔ cup) Lucky Almond Meal
150g Lucky Oven Roasted Almonds, roughly chopped
3 eggs, lightly beaten
Finely grated rind of an orange
½ tsp vanilla extract


  1. Preheat fan-forced oven to 160°C. Line two baking trays with baking paper.
  2. Sift flour, baking powder, spices and salt together into a large bowl. Stir through sugar, almond meal and almonds. In a separate bowl whisk the eggs, rind and vanilla to combine well. Make a well in the centre of dry ingredients, pour in egg mixture and mix with hands until a dough forms.
  3. Divide dough in half. Lightly flour hands to prevent sticking and shape each piece into a log about 4cm wide and 30cm long. Transfer logs to a prepared baking tray, about 10cm apart. Bake for 15-20 minutes until slightly risen and a light golden brown. Rest 10 minutes
  4. Using a serrated knife, cut each log across into 1cm wide slices. Spread biscuits in a single layer on the baking trays. Bake for 15 minutes, turning biscuits over halfway during cooking, until pale golden. Transfer to a wire rack to cool completely.

Biscotti will keep stored in an airtight container for up to 2 weeks.

For other flavour variations, add ½ cup of cranberries, or ⅓ cup chopped crystallised ginger, or 100g 70% dark chocolate, chopped into roughly 1cm pieces. Mix in with the nuts.


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Lucky Almond Meal
Lucky Oven Roasted Almonds
Lucky Oven Roasted Almonds
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