I love Biscotti…they’re sweet but not too sweet, crunchy but not too crunchy and are perfect for dunking. What more could you want! I’ve tried a few different varieties in the past including cranberry and almond and date and walnut but tonight the plan was to stick to simple but delicious almond biscotti. I followed a recipe that I found on the Joy of Baking website. Here it is –
145g blanched whole almonds, toasted and chopped coarsely
1tsp baking powder
1/8 tsp salt
260g plain flour
150g granulated white sugar
3 large eggs
1tsp vanilla extract
1tbsp lemon rind
Preheat the oven to 180 degrees.
Toast the almonds for 8-10 minutes or until light brown and fragrant. Leave them to cool for a few minutes and then chop roughly.
Reduce the temperature of the oven to 150 degrees and line a baking sheet with greaseproof paper.
Mix the eggs and essence in a small bowl.
Mix together the flour, baking powder, salt and sugar in a large bowl. Gradually add the egg mixture and beat with a handheld whisk until it forms a stiff dough. Adding the chopped almonds halfway though.
I usually form the dough into 2 logs approx 30cm long and about 2 and a half inches wide on the baking sheet. This part can get quite messy and sticky so have some spare flour handy to dust your hands.
Bake for 30-40 minutes until they are firm to the touch. Remove from the oven and leave to cool for about 10 minutes. Then slice each log diagonally into 1/2 inch slices with a sharp knife. Lay each of the slices on it’s side on the baking sheet and return to the oven for 10 minutes, turn over and give them one more 10 minute blast in the oven until firm.
Remove from the oven and leave to cool fully before decanting into a container. I’ve been told that they keep well in an airtight container but to be honest mine never last that long as the temptation is too strong and it would be rude not to test a couple with a nice cup of tea wouldn’t it?