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Almond Biscotti

It’s rainy today so I can’t do what I’d planned to do, therefore I decided to do some baking instead, and what better thing to bake than Biscotti ?

Almond Biscotti

h2. Ingredients.

* 2 cups of plain flour
* a little over ½ cup of castor sugar (heaped half cup)
* 3 eggs
* 1 cup of unblanched almonds
* 1½ teaspoons of vanilla essence
* ½ bicarb soda (baking soda)
* 1 teaspoon of baking powder
* ¼ teaspoon of salt
* 1 teaspoon of Dutch Cinnamon
* 1 pinch of anise seeds

h2. Method.

Pre-heat your oven to about 170 degrees C.

Lay out the almonds on a baking tray and roast for 6 to 10 minutes.

Place all the dry ingredients in a mixing bowl and whisk through to combine and aerate.
Make a well in the middle of the dry ingredients and add the eggs and vanilla. Gradually mix until half the flour is combined. Add the almonds and continue mixing/kneading until you have a stiff and sticky dough.

Lightly flour the bench and tip out the dough. Divide into three and roll out into 10 inch long rolls. Pat down the top so that each roll has an oval cross section, and place on a baking sheet.

Bake for 25 mins.

Remove and allow to cool, then slice diagonally about 5mm thick. Place the slices onto the baking tray and bake for a further 15 mins until crisp.

Times and temperatures assume a fan-forced oven.

posted to Breads and Baking,Italian,Recipes @ 11:32 am

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