Almond Biscotti
Course:
Dessert
Ingredients
- 130 grams Almonds
- 150 grams Sugar
- 1 Orange Zest (or lemon x2)
- 220 grams Plain Flour
- 1⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Salt
- 2 Egg (room temp; beaten)
- 60 grams Butter (melted & cooled)
- 1 teaspoon Almond Extract
Egg Wash
- 1 Egg
- 1 teaspoon Milk
Notes
I used 1.5 lemons. Could have done with more. Like 2-3.
Steps
- Preheat oven to 180°C fan.
- Spread the whole almonds onto a baking tray and toast in the oven for 10 minutes.
- Allow to cool then chop coarsely. Keep the oven on.
- Melt the butter, then set aside to cool.
- In a large mixing bowl add the sugar and orange/lemon zest and using your fingertips, rub the two together for 1 minute.
- Into the bowl with the sugar, sift in the dry ingredients; flour, baking powder and salt.
- Make a well in the centre then add the wet ingredients; eggs, butter and almond extract. Using a wooden spoon, work from the middle out to mix the ingredients until just combined.
- Add the chopped almonds and using the spoon or your hands, mix the almonds until combined and then gently knead the dough a couple of times until it comes together. The mixture will feel a little sticky and if you prefer you can refrigerate it at this point for 30-45 minutes to make it easier to handle when shaping.
- Lightly dust a work surface and your hands with flour. Divide the dough into two and using your floured hands, roll each portion into the shape of a log.
- Place each log onto a parchment-lined baking tray and continue to shape the two halves into a 30cm long x 5cm wide (12-in x 2–in) log. Leave space between the logs, as the dough will spread while baking. Use moistened hands to flatten the tops and smooth the dough.
- Make an egg wash by whisking together the remaining egg and milk in a small bowl. Brush the egg wash over the logs, and then sprinkle them with the extra teaspoon of granulated sugar.
- Bake the biscotti for about 20 to 25 minutes, or until firm and golden.
- Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 135°C fan.
- After 10 minutes, using a sharp knife, cut the logs diagonally into 2cm (3⁄4-inch) slices. Place the slices on their sides on the parchment-covered baking tray.
- Bake the biscotti for another 20 minutes, or until dry and crisp, turning halfway through the baking time.
- Allow to cool fully. Once cooled, there will still be a little give in the biscotti.
Source: https://emmaduckworthbakes.com/how-to-make-biscotti/#recipe