Almond Biscotti
Italian twice-baked cookies. Crunchy and totally delicious
Servings: 50
Ingredients
- 3 large eggs
- 1 tspn vanilla essence
- 1 cup/250ml castor sugar
- 2 cups/500ml cake wheat flour
- 1/2 cup/125ml self-raising flour
- 3/4 tspn bicarbonate of soda
- pinch of salt
- 1/2 cup slivered or whole toasted almonds
Instructions
- Preheat oven to 180 degrees Celsius
- Using an electric mixer beat the eggs, castor sugar and vanilla essence until light and foamy. About 2 minutes
- Sift in the cake wheat flour, self-raising flour, bicarbonate of soda and pinch of salt
- Use a wooden spoon and gently mix the ingredients together until they are combined
- Add the almonds and mix it in using your hands
- You should have a soft dough
- Divide the dough into 3 equal pieces
- On a lightly dusted surface roll each piece into a log. You can make them as thick or thin as you want them
- Place them on a lined baking sheet. Bake in the oven at 180 degrees Celsius for 30-40 minutes until golden brown. Reduce oven temperature to 160 degrees Celsius
- Allow them to cool a little, about 5 minutes
- Use a serrated knife and slice them, cut them diagonally about 1.5cm pieces
- Place them back on a baking sheet and bake each side for about 2-3 minutes
- Remove from the oven and cool on a cooling rack. Store in an airtight container
Notes
- There are many variations for these Biscottis. You can add chocolate, cranberries or whatever else you fancy. They all taste delicious