Almond Biscotti
These Almond Biscotti are really good if you had a heavy meal such as a lasagna or pasta and you still want to give your guests a small dessert.
Because these cookies are super crunchy a glass of amaretto or a hot coffee to dip your cookie in is a nice combination. The Biscotti’s are perfect for this because they absorb these liquids really easy & gives it an extra touch you need to try!
Sticky dough
Rolling out the dough
Baked biscotti log
After cutting & second baking
Ingredients:
500 g self-raising flour
240 g fine sugar
70 g melted butter
3 eggs
3 handsful of chopped & roasted almonds
zest of 1 orange
1 teaspoon of vanille-extract
1 teaspoon of salt
Extra materials: Food processor (e.g Kenwood) with K- hook & whisk, scale, dough roller, bread knife
Directions:
First make sure all your ingredients are at room temperature.
In a medium bowl, whisk together the flour & salt and set aside.
In the kenwood whisk together the sugar, eggs & vanilla until they look lighter (-/+ 3 min).
Slowly add the melted butter to your egg-sugar mixture. Add the orange zest & mix again.
Add the chopped roasted almonds and mix. At least add the flour and mix gentle with a spatula.
Dump the dough on a floured working surface and divide in 6 equal portions.
Roll each piece into a log. Tip: take a glass of water to dip your hands in because the dough is sticky.
Divide the logs about 1-2 cm apart onto the prepared baking sheet.
Bake the logs into a preheated oven of 180°C until they see golden brown (-/+ 30 min).
Let them cool down for 5 minutes and cut the logs with a sharp bread knife in equal slices (I had about 30 pieces).
Arrange the slices of cookies for a second time on the baking sheet and bake again for 5 minutes at 180°C.
Turn the biscotti’s over and rotate the baking sheets and bake for another 5 minutes or until golden and lightly browned.
Place on a rack to cool completely.
Make a hot cup of coffee and dive in!
Nina Beckers
