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Cashew, oregano and cumin biscotti

  • makes about 4 dozen
Cashew, oregano and cumin biscotti

Serve these biscotti with Fresh Cheese Dip.


  • 125 grams unsalted butter
  • ¼ cup sugar
  • 2 eggs
  • 2 cups flour
  • 1½ teaspoon baking powder
  • ¾ cup toasted cashew nuts, chopped
  • 1 tablespoon chopped frehs oregano
  • 1 teaspoon cumin seeds, toasted


  1. Beat the butter and sugar to a cream. Beat in the eggs one at a time, beating well until the mixture is smooth.
  2. Sift together the flour and baking powdr and stir into the creamed mixture with the cashews, oregano and cumin seeds.
  3. On a lightly floured board, make sausage-like rolls of dough about 3cm in diameter and the length of the baking tray. Place them on the greased tray about 5cm apart.
  4. Bake at 160ºC for 25 minutes or until they are set and lightly browned on top. Cool the rolls on a cake rack for 20 minutes, then cut then diagonally into 1cm slices.
  5. Lay the slices back on the tray and return them to the oven for a further 5 minutes. Turn them over and cook a further 5 mintues. they should be slightly toasted in colour but not too brown. Cool on a cake rack and keep in an airtight container.

Cooks Tips

- If you do not have cumin seeds, use 1 teaspoon ground cumin.

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