This beautiful recipe is from the cookbook Dinner with the Baker.


  • 300g (10oz) plain flour

  • 150g (5oz) caster sugar

  • 50g (1⅔oz) whole almonds

  • 50g (1⅔oz) hazelnuts

  • 4g (⅛oz) baking powder

  • 50g (1⅔oz) butter

  • 2 eggs


  • 1.

    Preheat oven to 180ºC/350ºF/Gas mark 4. Line two baking trays with baking paper.

  • 2.

    Mix flour, sugar, nuts and butter in a mixing bowl until well combined. Add eggs and mix until a dough is formed.

  • 3.

    Divide dough into two pieces, and roll out the dough to fit the length of the baking tray. Using your fingertips, press along the top of the dough to form an oval-shaped loaf.

  • 4.

    Repeat with the other dough portion. Bake for approximately 30 minutes or until golden brown.

  • 5.

    When loaves are cool enough to handle, cut into 2cm (1/2in) slices. Place slices evenly on trays and return to oven to dry out at 150ºC/300ºF/Gas Mark 2 for approximately 15 minutes.

  • 6.

    Allow to cool prior to storing biscuits in an airtight container.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 276kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 40g
  • Sugar 15g
  • Sodium 45mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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From Dinner with the Baker, by Pino Locantro, RRP $45.00, New Holland Publishers.

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