Sally Williams Nougat Biscotti


2.1 oz Butter
200 mL Sugar (5.3 oz)
1 Tsp Vanilla Extract
1 Tsp Almond essence
2 Extra Large Eggs
2 cups of Cake Flour
Pinch of Salt
1 Tsp of Baking Powder
7.1 oz Sally Williams Dark Chocolate Coated Almond Nougat Pieces (Frozen and chopped)



  1. Preheat oven to 320°F
  2. Cream butter and sugar until light and fluffy
  3. Add vanilla extract and almond essence, mix
  4. Add the eggs and mix well
  5. Sift the flour, salt and baking powder and add to the egg mixture, stir well
  6. Add the Nougat Pieces
  7. Divide the dough into 2 pieces and form the dough into log-like shapes, about 22 cm long
  8. Place on a greased baking tray and bake for 35-40 minutes
  9. Remove from oven and reduce the heat to 284°C
  10. Leave to cool for about 10 minutes then cut diagonally into 1cm slices
  11. Return to oven and bake for 5 minutes each side
  12. Remove from oven and place slices onto a wire rack to cool

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