|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
Spiced Almond Biscotti
Veg CD
CBF Italian
90mins
Makes
approx 24 Cold
Vegetarian Nuts Baked Fayre
Biscuits Cookies
Dairy free Italy
Mediterranean Europe Ingredients 2
large Eggs
½ teasp Vanilla Extract 100g/4oz Sugar ½ teasp Ground Star Anise 225g/8oz Self Raising Flour 75g/3oz Almonds, very roughly chopped
Instructions 1. Preheat the oven to 180C, 375F, Gas Mark 5 and line a baking sheet with parchment or greaseproof paper.
2.
Place the eggs in a large bowl, beat well then add the vanilla, sugar and
star anise and mix
well. 3. Stir the flour and star anise into egg mixture, beat with a wooden spoon to combine then mix in the nuts until well incorporated.
4. Divide the dough in two, transfer to a well floured work surface and shape each half into a
long log about 7.5cm/ 2 ½ inch wide. Place them well spaced apart on
the baking sheet and smooth the tops and sides with a rubber spatula. Bake for
30 minutes.
5. Remove from the oven and allow to cool for a few minutes. Reduce the oven temperature to 150C, 300F, Gas Mark 2.
6. Slide the logs onto a cutting board. With a large serrated knife, cut each log diagonally into 12mm/ ½ inch slices. Place the slices cut sides down on the baking tray and return to the oven for 10 minutes.
7. After 10 minutes, turn the biscotti over and bake for a further 10 minutes.
Transfer to wire racks to cool completely.
Biscotti
are traditionally served with coffee as "dunkers". They are supposed
to be hard so don't try eating them without dunking first!
More Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
|
