I love these almond Biscotti. Usually wafer thin, they are delicious with coffee or enjoyed as a treat on their own. Unfortunately this is not a family recipe.I don’t think either of my grandparents ever made them. A former colleague used to make these, and I keep forgetting to get the recipe from her.
However this is from a lovely cookbook called The Baker by Leanne Kitchen.
This is the first time I’ve made this biscuits and my technique leaves a little to be desired. I realised I cut them far too thickly. However they are delicious. It’s a great recipe to produce as a gift as the quantities are generous and they have an excellent shelf life when stored in an airtight container.
3 Cups Plain Flour
3/4 Cup Sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1 cup blanched almonds
1. Preheat the oven to 180C. Line two baking trays with baking paper.
2. Sift the flour into a bowl. Add sugar, eggs, baking powder, vanilla and salt.
3. Mix until you have a firm, smooth dough.
4. Turn out onto a lightly floured surface divide the dough in half. Knead half the almonds into each portion.
5. Roll into a 2ocm log. Place each roll on a baking tray and flatten slightly.
6. Bake for 25min until lightly golden. Remove and let cool slightly. Reduce the oven temperature to 170C.
7. Using a serrated knife, cut into slices 1cm thick.
8. Place back on tray and bake for a further 15 minutes.
Store in an airtight container!