These golden twice baked biscuits are crisp, lightly sweet, and perfect for sharing. Honey 
brings natural sweetness, almond meal keeps them tender, and a spoonful of Omahu Valley Citrus Marmalade adds bright citrus depth that pairs beautifully with the toasted almonds.  They store well, travel well, and make an easy treat to keep in a jar for visitors.

Ingredients:
• 150 g almond meal
• 30 g tapioca flour
• 3 tablespoons honey
• 1 tablespoon Omahu Valley Citrus Marmalade
• 3 tablespoons toasted almonds, roughly chopped
• 1 quarter teaspoon fine salt
• 1 half teaspoon bicarbonate of soda
• A squeeze of lemon juice

Method:
First bake
1. Heat the oven to 150 C fan forced and line a baking tray.
2. Combine the almond meal, tapioca flour, honey, marmalade, almonds and salt in a 
mixing bowl. Use your hands to bring everything together until it forms a cohesive 
dough.
3. Sprinkle the bicarbonate of soda over the dough, add the lemon juice, then mix again 
until smooth. The dough should come together as a firm ball.
4. Divide the dough in two and shape into a small log. Set the logs on the tray with space 
between them.
5. Bake for 30 to 35 minutes until the logs turn lightly golden.
6. Allow them to cool completely on the tray. They will firm up as they cool, taking about 
one hour.
7. Once cooled, slice the logs into 5 to 10 mm pieces using a sharp knife. At this stage the 
biscotti will be crisp on the outside and soft inside.  
8. For classic crisp biscotti: Reduce the oven to 140 C fan forced.  Lay the slices flat on the 
tray and bake for 15 to 20 minutes until fully dry and golden.
9. Cool completely before storing. Store your biscotti in an airtight container or jar. They 
stay crisp for around one month.

Notes:
• Omahu Valley Citrus Marmalade adds a lovely bright flavour to the dough, giving each slice a gentle citrus lift. It is made locally with real fruit and has the perfect balance of sweetness and tang for baking.
• These biscotti make thoughtful gifts, especially when paired with a jar of the same 
marmalade.
• Double the batch if you want extras for the pantry, as they keep exceptionally well.

*Adapted from a recipe by Matt and Lentil of The Village. Grown and Gather. Method and wording modified.  All rights remain with the original creators