Almond Biscotti
Somehow, the idea of fresh Biscotti made from scratch knocks our socks off! So here's a traditional Italian biscotti recipe that uses egg to bind the ingredients instead of oil. Biscotti is crispy, crunchy and stands up well to a good dunking in your tea or coffee. Dunk away!
Ingredients
- 1 cup sliced almonds
- 3 eggs
- 1 tsp vanilla essence
- ½ tsp pure almond extract
- 2 cups all purpose flour
- ¾ cup raw sugar
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 180°C. Toast the sliced almonds for a few minutes so they're golden and fragrant. Set aside to cool.
- Reduce oven temperature to 150°C and line a baking tray with baking paper.
- In a small bowl lightly beat the eggs and add the essences. Set aside.
- In the bowl of your electric mixer, or with a hand mixer, combine the flour, sugar, baking powder and salt. Beat until blended, about 30 seconds. Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
- With floured hands divide dough in half. On a lightly-floured surface, roll each half of the dough into a log about 25 cm long and 5 cm wide. Transfer logs to the prepared baking sheet, spacing the logs about 7.5 cm apart, and bake for 35 minutes, or until firm to the touch (logs will spread during baking).
- Remove from oven and let cool on a wire rack for about 10 minutes.
- Transfer logs to a cutting board. Cut log into slices 1.25 cm thick using a serrated knife. Place slices evenly on the baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until golden and firm to the touch. Remove from oven and let cool.
Tried this recipe?Let us know how it was!
Easy as! Quick too. A fork worked just as well.
I love the fact that it has no butter and dairy free!
And easy to make Gluten free swooping out the flour!