Growing up, Almond Biscotti were always one of those fancy biscuits, which were brought and served on special occasions. Topped with either red or green glacé cherries, it was a biscuit I only really came to appreciate when I was older.
They are usually piped using a star nozzzle, but I improvised with a piping bag; it’s amazing how simple these were to make. Using four ingredients, they require very little effort or cleaning up. I think I took them out a couple of minutes too early, as they were cooked inside but rather pale. Much like my own complexion!
This recipe was published by Guy Grossi and Jan McGuinness in Grossi Florentino Secrets and Recipes.
- 250g icing sugar
- 250g ground almonds
- 1-2 egg whites, lightly beaten
- 30 glacé cherries
- Preheat Oven to 160°
- Combine icing sugar, and ground almonds in a bowl. Add the egg whites to form a paste.
- Using a star nozzle pipe small amounts of paste (2.5cm across, about a 50c piece). Push a glacé cherry into each biscuit.
- Bake for 10-12 minutes until firm to touch but not too coloured.
- Allow to cool on the baking sheets. When they first come out of the oven they will stick. Once they cool they can easily be removed in one piece.