These almond biscotti are perfect for dunking in coffee, tea or (why not) molten chocolate. The term ‘biscotti’ refers to the fact that this type of biscuit or cookie is cooked twice. It does not contain butter or oil and so is crunchy and crispy. Having said that, I’ve found some recipes from food bloggers whom I follow and admire which did contain butter and the recipe seems to work that way too. Whatever rocks your taste buds, I guess; I won’t judge.

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Also, have you always assumed that making biscotti would be difficult? Nope!

I decided to try these out using barley flour instead of plain flour. Just for fun. I substituted with the same quantity and the biscuits turned out fine.

You will need:

250g barley flour and some for dusting (you may use plain flour if you prefer)

2 whole eggs, whisked lightly

150g caster sugar

1 teaspoon baking powder

pinch of salt

200g blanched almonds either in slivers or whole, lightly toasted

zest and juice of one lemon

Preheat the oven to 180 degrees.

Lightly toast the almonds in a dry pan, tossing frequently until they just start to brown.

In a large bowl, sift the flour then add baking powder, caster sugar, baking powder and salt.

Whisk the eggs in a separate bowl, then add to your mixture together with lemon zest and juice. Mix everything together until you get a dough. Add the almonds and continue to blend in. It may be necessary to add a teaspoon of water to make the mixture come together. However, make sure to mix thoroughly before doing this as this depends on the size of your eggs and how much lemon juice your lemon had i.e. you might make the dough too ‘wet’ if you add the water when you don’t need to.

Place parchment paper/ a baking sheet on your tray and dust this with a small amount of flour. Wash your hands well and form 2 logs with your dough, they will be about 4cm in diameter. These will expand as they cook so leave some space in between.

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Bake in the preheated oven for 10-15 minutes until it starts to very slightly brown. Leave to cool for 5 minutes. Do not switch off the oven.

Using a serrated knife, cut the baked dough into 1/2 inch diagonal slices. Arrange the slices on the baking sheet and return to the oven for 15-25 minutes or until golden.

Transfer to wire rack to cool and then store in an airtight container until ready to consume.
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The next time, I want to try these cappuccino biscotti, mmm!


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