Alberti’s Amazing Almond Biscotti…
Biscotti means twice cooked in Italian…
These crunchy, sweet Italian treats date back to the 13th Century. The dough is baked in a log, then cut up into slices and baked again so they dry and crisp up, hence the name biscotti, which means ‘twice cooked’. There are many different ways to flavour your biscotti. Delicious with tea or coffee, you can also enjoy them the traditional Italian way, dipped into Vin Santo or a sweet wine. Biscotti also known as Cantuccini is ideal for giving as a homemade Italian gift for friends – package them up in a pretty box and you have a lovely gift ready to go.
Ingredients – Makes around 15-20
- 250g Plain white flour
- 200g Whole Almonds coarsely chopped
- 200g Caster sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- Pinch of salt
Preheat oven to 180 degrees, mix the flour, pinch of salt and baking powder together in a bowl. We add the salt to enhance the other flavours. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Stir in the beaten eggs and sugar into the dry mixture, a little at a time, making sure each addition is incorporated before adding the next, adding the almonds at the end mixing well. Continue until you have a firm dough, the dough shouldn’t be at all sticky.
Turn the biscotti dough out onto a floured surface, then divide in half rolling the dough into a log about 14 inches (35 cm) long and 3 – 4 inches (8 – 10 cm) wide. Line a baking tray with baking parchment or silicone paper and transfer to the baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins, then transfer to a board. Cut the logs into 2-3cm thick slices.
Place the slices, on the baking tray and return to the oven for around 15-20 minutes, or until the biscotti are dry through to the centre. Transfer to a wire rack and leave to cool completely, until ready to eat.
Enjoy Alberti’s Amazing Almond Biscotti with family and friends…