These cookies (biscotti) are made with a diary free shortcrust (pasta frolla). I used orange marmelade but you can use any jam you like. You can store them in a biscuit tin or an airtight container up to 3-4 days.


430g cake flour
100g seed oil (or extra virgin)
2 eggs
1 yolk
5g baking powder
150g icing sugar
150g cornstarch
20g water
4-5 drops vanilla extract
200g orange marmelade



20′ prep 60′ chill




25 cookies
Diary free


Pre heat the oven to 180°C.
Prepare the shortbread: In a large mixing bowl combine the eggs, the yolk, the water, the vanilla extract and the seed oil. Whip vigorously to blend the ingredients. Sift together the flour, the baking powder and the cornstarch then put them into the bowl and mix using your hands. Move the mixture on a working surface and work the dough until smooth and firm (about 10 minutes). Wrap in clingfilm and refrigerate for 1 hour.

Take the dough out of the fridge. Slightly dust the working surface with flour. Roll out until the dough is 3mm thick.

Using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds.

Spread orange marmelade on each solid cookie. Sandwich the cookies together.

Line a baking tray with baking paper and place the cookis on it. Bake for 12-15 minutes.