Lemon and almond biscotti with basil and vanilla cream


For the biscotti
  • 110g/4oz caster sugar
  • 110g/4oz plain flour, extra to dust
  • 1 tsp baking powder
  • 1 lemon, zest only
  • 55g/2oz almonds
  • 4 fresh basil leaves, finely sliced
  • 1 free-range egg
For the vanilla cream
  • 100ml/3½fl oz mascarpone
  • ½ vanilla pod, split, seeds scraped out
  • 142ml/5fl oz double cream, whipped

Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the biscotti, place all of the ingredients ingredients into a bowl and mix together well with floured hands. Form into a long cylinder 5cm/2in wide.

  3. Place the biscotti cylinder onto a baking sheet and place into the oven to bake for 15 minutes, or until golden and cooked through.

  4. Meanwhile, for the vanilla cream, mix together all of the ingredients in a clean bowl and place into the fridge to chill until ready to serve.

  5. Remove the biscotti from the oven and, when it is cool enough to handle, slice into 1cm/½in rounds.

  6. To serve, spoon some of the vanilla cream into a serving bowl and place some of the biscotti rounds over the top.

scroll to top