Almond Biscotti
Course: Dessert, Breakfast, BrunchCuisine: Italian
Servings
32
servings
Prep time
20
minutes
Cooking time
35
minutes
Calories
300
kcal
Total time
55
minutesA crisp almond biscotti with flori di scicili
Ingredients
-
220g self rising flour
-
150g white sugar, plus more for dusting
-
130g blanched almonds, sliced
-
Two large eggs
-
60g unsalted butter, melted
-
Zest of one orange
-
1 tsp pure almond extract
-
1/2 tsp flori di scicili
-
1/4 tsp pure orange extract
- Egg Wash
-
One small egg
-
Tsp whole milk
Directions
- Measure out sugar into a large mixing bowl and add orange zest. Rub together with your fingers until the mixture has a yellow tint.
- Sift in self rising flour and whisk until well combined. Make a well in the centre of the dry ingredients and add wet ingredients one at a time, gently whisking before each addition but try not to incorporate it into the flour just yet.
- Switch to a wooden spoon and bring together the wet and dry ingredients until just combined.
- Gently fold in blanched almonds and chill for 10 minutes if the mixture is getting warm.
- Using a scale, divide the dough into two parts and roll into 28cm x 5cm logs.
- Flatten the tops with a gentle pat, brush with your egg wash and rub with white sugar.
- Bake at 350F for roughly 25 minutes or until firm and golden. Reduce oven temp to 275F
- After cooling for 10 minutes use a sharp knife to cut 2cm slices at a 45° angle. Place exposed sides back onto the baking tray and bake for 15-20 minutes, flipping halfway through.
Notes
- If you don’t have self rising flour, adding 1/2 tsp of salt and baking powder works great for this recipe.
- For a harder and drier biscotti, add ten minutes to the final baking time