Tonight I am making biscotti. I have been trying many cakes lately, some with a greater result and some with not so great:-) Some of those lesser episodes made me want to stop but here I am! And no I am not going to give up!
Almond biscotti
Makes approx. 20 biscotti
Ingredients:
2 medium eggs
a pinch of salt
80g of ground almonds
140g of flour
1tsp baking powder
2 tsp of vanilla extract
50g of icing sugar
90g of mix of dried fruit & nut - as I had bits and bobs of all sorts I ended up adding sultanas, dried cranberries, almond flakes and blanched almonds, but ideally next time it will be just dried cranberries or sour cherries and blanched almonds.
Let's do it
Preheat the oven to 160C. In a bowl beat eggs with a pinch of salt and then add flour, ground almonds, vanilla extract, baking powder icing sugar and the mix of fruit and nuts and form a dough. It is a bit sticky so sprinkle some flour on the worktop. Roll the dough into a log - around 8cm wide and 2cm thick. Transfer onto a flat baking tray with a baking paper on. Bake for 25 minutes. Take out of the oven and let it cool for around 10-15 minutes. Then cut into slices 1cm thick with a serrated knife. Arrange in the same baking tray on the paper. Bake 5 minutes on each side. Allow to cool completely. Store in a sealed container for up to a week.
Almond biscotti
Makes approx. 20 biscotti
Ingredients:
2 medium eggs
a pinch of salt
80g of ground almonds
140g of flour
1tsp baking powder
2 tsp of vanilla extract
50g of icing sugar
90g of mix of dried fruit & nut - as I had bits and bobs of all sorts I ended up adding sultanas, dried cranberries, almond flakes and blanched almonds, but ideally next time it will be just dried cranberries or sour cherries and blanched almonds.
Let's do it
Preheat the oven to 160C. In a bowl beat eggs with a pinch of salt and then add flour, ground almonds, vanilla extract, baking powder icing sugar and the mix of fruit and nuts and form a dough. It is a bit sticky so sprinkle some flour on the worktop. Roll the dough into a log - around 8cm wide and 2cm thick. Transfer onto a flat baking tray with a baking paper on. Bake for 25 minutes. Take out of the oven and let it cool for around 10-15 minutes. Then cut into slices 1cm thick with a serrated knife. Arrange in the same baking tray on the paper. Bake 5 minutes on each side. Allow to cool completely. Store in a sealed container for up to a week.
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