Biscotti with almonds and orange is an Italian Christmas staple. Have a go at Mike Robinson's easy recipe


Biscotti with almonds and orange are the perfect Christmas morsel. Simple to make in vast quantites, they will keep everyone happy over the festive season. Either keep them for yourself, or put them together in pretty packages to make a thoughtful gift.

For more festive sweet treats, try The Field’s Christmas brownies with hazelnuts and cherries, a good alternative for those who don’t like Christmas pudding and fruitcake. To bring plenty of festive merriment to your celebrations, raid the drink’s cabinet and make Homemade Christmas Pimm’s. Overhaul this summery tipple into a winter classic and get the party started.


In Italy at Christmas everyone eats these lovely little almond biscuits called cantuccini; we call them biscotti. They are easy to make and last well, thus they’re a perfect edible gift. You can make hundreds at a time and they are properly delicious.

Serves a lot

  • 500g (17 1⁄2oz) plain flour
  • 500g (17 1⁄2oz) caster sugar
  • 1 tsp baking powder
  • 500g (17 1⁄2oz) whole blanched almonds
  • Zest of 3 oranges
  • 5 eggs, beaten
  • Juice of 1 orange

To make biscotti with almonds and orange, combine all the dry ingredients and the orange zest and mix really well. Add the beaten eggs and the orange juice and mix well to form a biscuit paste.

Using wet hands, divide into six equal balls and roll each into a 1in-wide cylinder. Lay the cylinders on parchment, well spaced out and bake for 15 minutes at 180°C/350°F/Gas Mark 4.

Remove from the oven and let the results cool for five minutes to firm up.

Cut diagonally to create slices of biscotti, then spread them out and dry in the oven for an hour at 100°C/212°F/Gas Mark 1⁄4.

These biscotti with almonds and orange keep very well in a Kilner jar. Buy some Italian Vin Santo and try dunking them.