Say It With Biscotti

Ritual Baking For Connection and Community

Jun 17, 2026

We interrupt this broadcast…

Ok, this is a little different.

It’s baking. I know. Don’t panic, I’m not about to go all Delia or Nigela on you.

It’s just that, during our third filming for the Coffee with Crones podcast, the three of us got talking about the biscotti I had made for us to nibble on.

It made me reflect for a moment on why one of my go-tos is this darn biscotti and I thought, what better way to share then here?

This is part of the Make Do, Mend Your Soul Series and explores creativity and community as ways of healing and mending. It’s only a short one. Enjoy.

A Little Crumbly Connection

This recipe has a history. Not the kind where I can make out it’s been in my family for over a hundred years; that’s my Nan’s fruit cake one.

Whether it’s baking this biscotti with my mum up at my house the last few years or preparing the jars to take to local businesses and connections as a thank you at Christmas or the Yule Hampers I’ve made or even just surprise-making a batch for when my boyfriend comes home (he is 20% Italian, after all).

The biscotti is connection to me.

So, I wanted to share even further…

Ritual Making Is Ritual Baking

When I think about recipes of any kind, I think of the energetic depth, history and lineage that flows through them. They’re edible, scrummy little chain letters… we never truly know the ripple effect they have.

They’re, quite literally magic… holding staples to keep it together whilst allowing the magician/ witch/ baker to tweak her and there.

These gorgeous pages of tradition, flavour and sharing, all strings that keep us connected through ancestry, travel and occasion. On Samhain, I make my Nan’s fruit cake and stew, leaving her a little of each next to us as we eat.

I have a couple of old family recipes framed at home. Seeing both of my Nan’s scribbles on deepened, brown paper just helps to keep that bridge open and those connections alive.

A Change Of Pessimistic Scenery

So, I thought, what nicer way than to change up all the dark, dreary and depressive tone that is my usual, raw, ranty self and just share this with you all for a little digital fresh air over here.

You are part of my blessed community, after all. 🫶🏻

Amaretto & Chocolate Almond Biscotti

Makes approximately 50 mini biscotti

Ingredients

Dry Ingredients

280g plain flour (2¼ cups)
2 tsp baking powder
½ tsp ground cinnamon
½ tsp fine sea salt

Wet Ingredients

75g unsalted butter, softened (⅓ cup / 5 tbsp)
200g caster sugar (1 cup) - golden if you want a stronger taste
2 large eggs
30ml Amaretto liqueur (2 tbsp)
2 tsp almond extract
1 tsp vanilla extract

Nuts & Chocolate

200g flaked almonds (1 cup)
1 small bag of chocolate chips

Chocolate Drizzle

60g white chocolate, chopped (¼ cup)
60g dark or milk chocolate, chopped (¼ cup)

Method

First Bake

Preheat the oven to 180°C / 160°C fan / 350°F.
Line a large baking tray with parchment paper.
In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
In a separate large bowl, beat the butter and sugar until pale and fluffy, about 2–3 minutes.
Beat in the eggs, Amaretto, almond extract and vanilla extract until fully combined.
Gradually add the dry ingredients, mixing only until a dough forms.
Fold in the roasted almonds and chocolate-covered almonds.
Flour your hands and divide the dough into four equal portions.
On a lightly floured surface, roll each portion into a log approximately 30cm / 12 inches long.
Transfer the logs to the prepared tray, leaving space between each.
Bake for 20 minutes, until lightly golden and firm to the touch.

Second Bake

Allow the logs to cool for 10 minutes.
Reduce the oven temperature to 120°C / 250°F.
Using a sharp serrated knife, slice each log diagonally into pieces approximately 2cm / ¾ inch thick.
Stand the slices upright on the baking tray.
Bake for a further 15 minutes, until dry and crisp.
Remove from the oven and allow to cool completely.

Chocolate Finish

Melt the white chocolate and dark chocolate separately, using a heatproof bowl over simmering water.
If either chocolate is too thick for drizzling, stir in a teaspoon of neutral oil or half coat for a different look.
Drizzle the chocolate over the cooled biscotti, followed by the white chocolate.
Leave to set at room temperature, or refrigerate for 15–20 minutes for a quicker finish.

Storage

Store in an airtight container for up to 1 week, or freeze for up to 3 months (not that you’ll need to).

Notes

This recipe has nuts (almonds and almond extract, so please avoid if you or anyone in the house is allergic, you can swap out for other dry ingredients as you wish, like marshmallows or even dried fruit)
I always lick the bowl (do so at your own delight/ risk)
These are particularly good served with coffee, hot chocolate, Vin Santo or a small glass of Amaretto

Time For A Coffee, Anyone?

So there we have it!

I’d love to know what recipes tie you to your existence, your history and your very feeling of self.

What’s your most important?

Discussion about this post

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