A classic biscotti with a little bit of ST. ALi sparkle. 
We used almonds and added a whisper of coffee, but let your imagination run wild by swapping out the nuts or adding dark chocolate.


Biscotti Recipe:

  • ¾ cup castor sugar
  • ½ cup butter, at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 tablespoons ground Italo Disco coffee
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 1 cup almonds (or any nuts you fancy), coarsely chopped

Heat the oven to 160 degrees. 

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract and mix until smooth. 

In a separate bowl, stir together the flour, ground coffee, baking powder, salt and almonds, then add this into the butter mixture and stir until combined.

Divide the dough into 3 pieces and use a lightly floured surface to shape each piece of dough into a log. Place the logs on a lined baking sheet, spacing them as far apart as possible. 

Bake for around 30 minutes, until just golden.

Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1.5cm thick slices. 

Place on the baking sheet and bake for about 15 minutes until lightly golden, turning them halfway.

Cool and store in an airtight container as your new coffee companions.