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Cashew, Orange & Nutmeg Biscotti

Claire Thomson

 I make biscotti often. I’ve used ground cashew nuts here instead of the more usual ground almonds, because that’s what I had on the shelves (#theartofthelarder), the rain was lashing & I didn’t much fancy leaving the house to buy some. Switch around spice too if you like, ground cinnamon, caraway & fennel are all great. Equally, lemon, tangerine, you name it. Here for those of you who asked for the recipe on instagram...


makes about 18-20

100g peeled cashew nuts, blitzed to powder  

1 large egg

85g sugar  

150g plain flour

1 tsp baking powder

1 large orange, zested

1/3 freshly grated nutmeg 

good pinch of salt  


  1. Preheat the oven to 160 C
  2. In a bowl whisk the eggs & sugar together until frothy. 
  3. In a large mixing bowl add the flour, ground nuts, salt, baking powder, orange zest, nutmeg & salt.
  4. Add the egg & sugar. Using your hands knead the mix together to form a firm cohesive dough. 2 minutes of kneading should do it?  
  5. Shape the mix into a large flat log, about 20cm long, 10cm long & 2 - 3 cm deep. Don’t stress about measurements too much, you just want an even shaped log. 
  6. Put the biscotti log on a baking tray lined with greaseproof paper & bake for 20 - 25 mins until firm to touch & golden all over. 
  7. Cool on a rack for at least 15 minutes. 
  8. Using a bread knife slice the biscotti approximately into 3/4 - 1cm slices.
  9. Return slices to the baking tray & bake again in the oven for 10 - 12 minutes until completely crisp throughout. 
  10. Remove from the oven & cool on a wire rack. 
  11. These biscotti will keep in a well sealed container for up to a month (+.... if they even last that long!) 

1st bake biscotti  


2nd bake biscotti