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Vanilla biscotti, flowers and two cups of coffee
55Total Time
25Prep Time
30Bake Time

Vanilla Biscotti

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  • Nut Free

About the bake

Biscotti are traditional Italian hard biscuits made to drink with a strong espresso coffee. Our recipe for Vanilla Biscotti makes use of Nielsen Massey Vanilla Bean Paste to get a classic vanilla flavour. We've paired this with a hint of lemon to create a nice contrast in flavours.

55Total Time
25Prep Time
30Bake Time


  1. Step 1:

    Preheat oven to 150°C, (fan 130°C, gas mark 2). Place the flour and semolina in a mixing bowl.

  2. Step 2:

    Add the vanilla bean paste to the beaten egg.

  3. Step 3:

    Add the sugar, baking powder and lemon zest to the flour.

  4. Step 4:

    Mix in the low fat margarine and sufficient egg to form a soft dough. You may need to add a little milk to help the mixture bind.

  5. Step 5:

    Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape and place onto a non-stick baking tray, spaced apart.

  6. Step 6:

    Bake for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 2cm (1 inch) intervals.

  7. Step 7:

    Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp.  Allow to cool then store in an air tight container.


    • 175g Allinson's Plain White Flour
    • 50g Semolina (Fine)
    • 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
    • 50g Silver spoon half spoon granulated sugar
    • 1 tsp Baking powder
    • 1 Lemon zest
    • 28g Low fat margarine
    • 1 Large free range egg(s) (lightly beaten)


  • Baking tray
  • Mixing bowl
  • Zester
  • Chopping board
  • Heavy chopping knife

Nutritional Information

per 20g
  • 77cal Energy
  • 1.5g Fat
  • 0.4g of which Saturates
  • 13g Carbohydrates
  • 3.4g of which Sugars
  • 1.9g Protein
  • 0.11g Salt

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