Skip to main content

Mansfield Magazine

Cafe Sicilia's Lemon Posset with Almond and Cranberry Biscotti

Jun 01, 2016 02:17PM ● By Melanie Heisinger

Lemon Posset with Almond and Cranberry Biscotti from Cafe Sicilia.

Cafe Sicilia shares a tasty, sweet recipe to inspire our readers in the kitchen. Check out this recipe for Lemon Posset with Almond and Cranberry Biscotti.


For the posset

  • 12 oz  heavy cream
  • 4 1/2 oz sugar
  • grated lemon peel of 2 lemons
  • juice of 2 lemons


For the Biscotti

  • 3 1/4 oz butter, at room temperature
  • 2 1/4 oz sugar
  • 2 eggs
  • 3/4 tsp almond essence
  • 8 oz all purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 3/4 oz chopped,  toasted almonds
  • 1 1/2 oz dried cranberries



Bring the cream and sugar to the boil, stirring to dissolve the sugar. Reduce heat and boil for 3 minutes, stir all the time to make sure it does not catch or boil over. Large bubbles will form on the top. Remove from the heat and add all the lemon peel and about 1/2 of the juice. Taste and add more lemon juice if you like it a bit more tangy. Set aside for 5 minute to cool. Pour into 3 small serving glasses or suitable small dishes. Refrigerate for at least 6 hours or until set.

The posset may be garnished with whipped cream and berries.


Preheat the oven to 325F. Line a baking tray with parchment paper. Sift the flour, baking powder and salt together. Beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of  flour each time to prevent the mixture from splitting. Add the remaining flour mixture and mix to combine. Add the almond essence. Fold in the cranberries and almonds.

Divide the mixture and create 2 logs of dough on the prepared baking tray. Flatten the logs slightly. Bake for 20 - 25 minutes or until biscotti is pale golden brown. Remove from the oven and leave to cool for 10 minutes. Do NOT  turn off the oven.

After 10 minutes, slice each loaf into 3/4 inch slices and lay cut side up onto a wire rack that will fit into the oven. Place the  rack  in the oven for about 8 - 10 minutes or until the biscuits are dried out.

Leave to cool completely. Serve with the Lemon Posset.

Store the remaining biscotti in an air tight container. Biscotti is excellent when served with dessert wine or Amaretto liquer.

Buon Appitito!

Like what you're reading? Subscribe to Mansfield Magazine's free newsletter to get regular updates

Embed this content on your website