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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 1/2
teasp Vanilla Extract 100g/4oz
Sugar 150g/+5oz Self Raising Flour 1/2 teasp Ground Star Anise 75g/3oz Almonds, very roughly chopped
Instructions 1.
Preheat the oven to 150C, 300F, Gas Mark 2 and line a baking sheet with
parchment or greaseproof paper. Lightly oil the lined sheet. 2.
Place the eggs in a large bowl and beat until frothy. 3.
Add the sugar to the eggs and mix
well. 3.
Stir the flour and star anise into egg mixture and beat with a wooden spoon. 4.
Mix in the nuts then
turn onto a well floured surface and knead gently for about 2 minutes. 5. Divide the dough in two and shape each half of the dough into a
long log about 7.5cm/ 2 ½ inch wide. Place at least 4 inches apart on
the baking sheet and smooth the tops and sides with a rubber spatula. Bake for
40 minutes, or until the logs are firm when pressed in the centre.
9. Remove the baking sheet from the oven. Do not turn off the oven.
Slide the logs onto a cutting board. With a large serrated knife, cut
each log diagonally into 12mm/ ½ inch slices. Stand the slices upright on edge
of the baking tray and return to the oven for 15 minutes longer, or until crisp.
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
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more used to measuring ingredients by the cup, we have the most comprehensive
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- so now you can easily convert our recipes to suit your preference.
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