Saturday, December 28, 2013


This biscotti recipe by Delia Smith is so simple, and the results marvelous. Really yummy with tea/coffee. I think it'll be delicious to incorporate some cranberries and pistachios as well next time.

Almond Biscotti
110g plain flour
3/4 t baking powder
pinch of salt
25g ground almonds
50g almonds, skins on
75g caster sugar
1 large egg, lightly beaten
a few drop of vanilla extract

1. Preheat oven to 170°C.
2. First sift the flour, baking powder, and salt into a large bowl. Then add the ground and whole almonds and sugar. Give it a good mix, then add the egg and almond extract, and mix it together first with a spoon and then using your hands to bring the mixture together to form a smooth dough.
3. Place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put on lined baking sheet and bake near the centre of oven 30 minutes. After that, transfer log to a cooling tray and leave until completely cold.
4. Reduce oven temperature to 150°C.
5. Using a serrated knife, cut the biscotti into slightly diagonal slices about 1 cm wide. Then place them back on the lined baking tray and bake for another 30 minutes until pale gold and crisp.
6. Transfer them to the cooling tray and when cold, store in an airtight container.

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