Almond Biscotti
These crunchy, almond-packed biscotti are a delightful treat perfect for dipping into your favorite hot beverage or enjoying on their own. Made with toasted whole almonds and aromatic extracts, these Italian cookies are twice-baked to achieve a satisfying crispness that pairs perfectly with a cup of coffee or tea. Follow the simple steps to create your own batch of these classic biscotti that are sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 150g Blanched, Whole Almonds (buy toasted or toast your own)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 285g Plain Flour
- 150g Granulated White Sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
Instructions
- To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
- Turn oven down to 150C/130C Fan/Gas 2
- Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
- Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
- As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
- Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
- Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
- Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
- Bake for another 10 mins and then turn and bake the other side for 10 mins.
- Remove from the oven and cool.
- Store in an air-tight container.
Yield
Makes 14 fingers
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