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.
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.
- 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
- 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
- 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.