Almond biscotti taste great and because you can keep them stored in a plastic container for 3-4 weeks they will always be available to pull out to eat with a nice cup of hot tea or coffee.
I also have a recipe for Chocolate Biscotti
- 140 grams sugar plain white
- 2 large eggs at room temperature
- 1 teas vanilla essence best quality
- 1 1/2 teas Amaretto or Almond essence
- 1 teas baking powder
- 250 grams plain white flour sifted
- 110-120 grams blanched toasted almonds and hazelnuts Lightly chopped, make a mix of 50/50
- Preheat oven to 180°C or 350°F
- In a bowl large enough to take the eggs sugar and eventually the flour. With an electric hand held mixer beat the eggs and sugar until it becomes light, pale in color and forms a ribbon. You should set the timer and beat this on high speed for 5 minutes. If you are using a stand mixer it will take less time.
- When the eggs and sugar are beaten add the vanilla and almond extracts or the vanilla and Amaretto. Sieve in the flour containing the baking powder and the salt and fold it into the egg and sugar mix.
- The batter will be pretty thick and sticky and thick.
- Add the chopped nuts and fold them in.
- Take a baking tray or cookie sheet with a sheet of parchment (baking paper) on it and with a rubber spatula scrape out the dough onto the baking sheet trying to form a log about 30 cm. or 1ft long.
- If the dough is too sticky - wet your hands – shake off the excess water and try shaping it with your fingers. I find this always messy.
- Bake in the middle of the preheated oven for 20 minutes.
- Remove from the oven and move to a cooling rack and let sit for only 10 minutes.With a serrated knife cut the log into slices about 1½ cm. or ¾ of an inch thick. Place on baking rack and bake for a further 5 minutes remove rack, turn all the slices over and bake again for another 5 minutes.
- The goal is to dry out the biscotti and lightly color them. You should get about 16 slices from each log.