Almond Biscotti
These almond biscotti are a great option after a heavy meal like lasagna or pasta, when you still want to serve your guests a small dessert.
Because they’re super crunchy, they pair perfectly with a glass of amaretto or a hot cup of coffee for dipping.
Biscotti are ideal for this — they absorb the liquid easily and add that little extra something you just have to try!
Sticky dough
Dividing the sough in 4 logs
1 baked biscotti log
After cutting & second baking
Ingredients:
500 g self-raising flour
240 g fine sugar
70 g melted butter
3 eggs
3 handsful of chopped & roasted almonds
zest of 1 orange
1 teaspoon of vanille-extract
1 teaspoon of salt
Extra materials: Food processor (e.g Kenwood) with K- hook & whisk, scale, dough roller, bread knife
Directions:
First make sure all your ingredients are at room temperature.Preheat your oven to 180°C. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour & salt and set aside.
In your stand mixer with the whisk attachment, beat the sugar, eggs, and vanilla extract until the mixture becomes light and fluffy (about 3 minutes).
Slowly add the melted butter to your egg-sugar mixture. Add the orange zest & mix again.
Add the chopped roasted almonds and mix.
Combine dry & wet: Switch to the K-beater or use a spatula to gently fold in the flour mixture until a sticky dough forms. Don’t overmix.
Dump the dough on a floured working surface and divide in 4 equal portions.
Roll each piece into a log. (Tip: take a glass of water to dip your hands in because the dough is sticky).
Place the 4 logs on the prepared baking sheet, leaving 1–2 cm space between them. Bake for about 30 minutes, or until they are light golden brown and set.
Let them cool down for 5 minutes. Then, using a sharp serrated bread knife, cut them diagonally into even slices. (I had about 20 pieces).
Arrange the slices flat on the baking sheet. Bake for 5 minutes, then flip each biscotti over, rotate the tray, and bake for another 5 minutes, or until the biscotti are crisp and lightly browned.
Place on a rack to cool completely.
Make a hot cup of coffee and dive in!
Nina Beckers
