Almond Biscotti  Veg  CD  CBF  70mins plus cooling

Makes 8 large     Cold  Vegetarian  Nuts   Vegetarian  Biscuits

This Biscotti is slightly softer than usual and it is possible to eat them, albeit with a little caution, without the need to dunk. BUT Biscotti is for dunking��so DUNK.

Ingredients
100g/4oz Softened Butter
225g/8oz White Sugar
� teasp salt
2 large Eggs
250g/9oz Self Raising Flour
50g/2oz Ground Almonds
Flaked Almonds for topping

Instructions

1. Preheat the oven to 180C, 350F, gas Mark 4 and line a large baking sheet with parchment paper.

2. In a large mixing bowl, cream together butter and sugar until light and fluffy.

3. Add the eggs and beat until well combined.

4. Add the flour and ground almonds and mix to form a stiff dough.

5. Transfer the dough to a floured work surface and form into a rectangle about 30cm/12 inches x 10cm/4 inches.

6. Sprinkle flaked almonds over the top pressing them into the surface then transfer to the prepared baking sheet and bake for about 25 minutes. It won�t be completely cooked at this stage and will spread out.

7. Remove from the oven and allow to cool on a wire rack for about 5 minutes. Reduce oven temperature to 150C, 300F, gas Mark 2.

8. Transfer the biscotti to a cutting board and using a sharp serrated knife, cut into slices about 5cm/1-inch-thick and 15cm/6-inches long. Arrange the biscotti, cut sides down, on the baking sheet, return to the oven and continue to bake for a further 8 minutes until crisp.  Cool on wire racks.

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