FoodRecipe

Classic Almond Biscotti

Last week I ran a little event on my Facebook
page called #YourChoiceMonday – on the 1st Monday of every month you
can choose a dish that you would like to see on this blog. I’ll cook it &
post a recipe. One of my followers requested for Almond Biscotti, so I baked
them over the weekend and here’s the recipe! You too can be a part of this
interactive event. Just head over to my Facebook page, ‘like’ it and you will
be updated of forthcoming events.
Biscotti
are these really crunchy Italian biscuits. In fact, biscotto (biscotti is plural) means ‘twice-baked’ and the recipe involves 2
stages of baking. Biscotti are very
dry and hard. Hence they are served with a drink – dessert wines (in Italy) or coffee
– into which they can be dunked.

This was the first time I was making these biscotti so I turned to Google to research
some recipes. I found so many that it was really difficult to decide what to
do. So I went to the trusted Joy of Baking web site where they have a classic recipe for this Italian biscuit. There’s a video available as well and I
strongly recommend that you watch it since it’s a step by step demonstration of
the recipe. I have adapted my recipe from this web site.

This recipe bakes 12-14 biscotti.
You’ll need:
  • 100g whole Almonds
  • 150g All-purpose Flour
  • 75g white granulated Sugar
  • 2 medium Eggs
  • 1tsp Baking Powder
  • 1tsp Vanilla Essence
  • ¼tsp Almond Essence
  • A pinch of Salt
How to:
  • Preheat the oven to 180C. You can either use
    the almonds with the skin on, or blanch them and remove the skins. I left them
    on. Roast the almonds in the oven for about 10 minutes or till they are lightly
    brown and give out their lovely aroma.
  • Remove and allow to cool completely. Once
    cooled, chop them up roughly and set aside.
  • In a large bowl mix the flour, sugar, baking
    powder and salt.
  • In another bowl, whisk together the eggs,
    vanilla essence and almond essence. Only a few drops of almond essence will
    suffice; it’s added to enhance the almond flavour and aroma of the biscotti.
  • Add the egg mixture to the dry mixture and mix
    well to form a dough.
  • Line or grease a baking tray and transfer the dough to
    it. Shape it into a flat log (you can roll it out if necessary). It should be
    about 3-4 inches wide and about an inch thick.
  • Bake it at 150C for 35 minutes, or till it is
    firm to touch.
  • Remove from the oven and allow to cool for 10
    minutes.
  • Transfer to a cutting board and cut out slices
    about ½ an inch thick.
  • Return them to oven and bake for 10-15
    minutes. Turn them over and bake on the other side for another 10-15 minutes.
    The longer you bake at this stage, the crunchier and harder the biscotti will be. So if you don’t want
    them too hard, just bake for 10 minutes on each side.
  • Remove from the oven and cool. Store them in
    an air-tight container. These biscotti have
    a long shelf life.

4 comments

  1. Carole 14 August, 2012 at 23:12 Reply

    Very nice blog. I am following you now. Please drop by to Carole's Chatter and check it out. You might like my Food on Friday series which focuses on a different ingredient. Last week it was Berries and Currants. This week it is pork. If you like my blog it would be great if you followed me back. Have a good week.

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