Sunday, 28 September 2014

Almond Biscotti.....biscotti di mandorle

Biscotti's are delicious, especially dipped in freshly made espresso or homemade zabaglione.  Biscotti means 'biscuit' in italian. There are many different ways to bake biscotti's and many flavours but my favourite is Almond! You could even throw in a few pistachios if thats what you prefer. Happy baking, godere....

1 cup caster sugar
2 eggs
Finely grated lemon rind
2 cups of plain flour
1/2 teaspoon baking powder
150g blanched almonds

Preheat the oven to 170 C and line baking tray. 

Place eggs, sugar and lemon rind in mixing bowl. Beat with electric beaters until pale and thick. 

Fold in sifted flour, baking powder and almonds. Then use your hands to knead dough on a lightly floured surface. 

Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely.

Preheat oven to 140c. Cut logs into 0.5 cm diagonal slices.

Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.

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