biscotti1.jpgA delicious, good-for-you, super heart healthy snack packed with walnuts, pistachio nuts and almonds. Walnuts are high in omega-3 fatty acids which help to protect your heart against diseases. Almonds, on the other hand can help to reduce the levels of bad cholesterol in your blood. Pistachios add to the entire goodness as it is full of fibre and antioxidants.

Enjoy the perfect combination of these nuts together with blackcurrants and raisins! Perfect to satisfy that craving or as an afternoon snack to stash away your mid-day hunger pangs. This is my personal favorite!



½ cup unsalted butter, at room temperature
¾ cup sugar
2 large eggs
2 tsp vanilla extract (essence)
1 ¾ cups all-purpose (plain) flour
½ tsp baking powder
½ tsp ground cinnamon
½ tsp salt
1 ¼ cups of nuts (walnuts, pistachio nuts, almonds), toasted, then coarsely chopped
½ cup of blackcurrants and raisins (added in any proportion you like)
1 tsp grated orange zest


  1. Pre-heat the oven to 350F (180C). Lightly grease and flour 1 large baking sheet, or line it with parchment (baking) paper, and have another ungreased baking sheet on hand.
  2. In a large bowl, using an electric mixer in high speed, cream the butter until fluffy and pale yellow. Add the sugar and continue beating till the mixture is no longer gritty when rubbed between your finger and thumb. Add the eggs one at a time, beating well on low speed after each addition. Beat in the vanilla on low speed until blended.
  3. Sift the flour, baking powder, cinnamon, and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the egg mixture and mix on low speed or stir with a wooden spoon just until incorporated. Mix or stir in the nuts, blackcurrants, raisins and ornage zest. The batter should be very soft.
  4. Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches (30cm) long and 1 ½ inches (4cm) in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches (10cm) between the logs. (They will spread as they bake.)
  5. biscotti2.jpgBake the logs until the edges are golden, about 25-30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices ½ inch (12mm) wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring to the other sheet. Bake until the edges are golden, about 10 minutes longer. Let cool completely on the pans on wire racks. Store in an airtight container. Great as a tea-time snack to go with coffee!