Italian Biscotti ( Almond Biscuits )
Recipe supplied by: Sharon Jackson
Ingredients
- 70 grams blanched almonds or ½ cup shelled pistachio nuts
- ½ cup finely chopped dried fruit – your choice
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 egg white
Method
- Prepare and grease two (2) oven trays
- Toast almonds at 180°C for 5 – 10 minutes or until pale but golden in colour. Allow to cool and roughly chop
- Sift flour and baking powder into a . Add caster sugar, stir until combined
- Lightly beat vanilla essence and eggs, add to dry ingredients. Mix until well combined
- Turn onto a lightly floured surface and work in the chopped nuts and fruits
- Add more flour if necessary until a firm dough is reached
- Divide mixture in half and shape into logs about 5 cm wide
- Place onto a greased oven tray
- Lightly beat egg white then brush each log with egg white
- Bake for 35 minutes or until cooked through
- Allow to cool slightly. Cut each log on the diagonal into 1 cm wide slices
- Place slices on a oven tray
- Reduce temperature to 150°C and bake for a further 10 minutes or until dry
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 01.06.2015
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