Biscotti with Almonds

    1 hour 5 min

    These are the classic Italian twice-baked biscuits. They are hard and dry, which makes them perfect for dunking. Serve with coffee, tea or dessert wine.

    19 people made this

    Makes: 70 biscotti

    • 175g almonds
    • 250g plain flour
    • 180g caster sugar
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla sugar
    • 1 bottle bitter almond essence
    • 1 pinch salt
    • 25g butter, softened
    • 2 eggs

    Prep:15min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr5min 

    1. In a bowl, mix flour with the baking powder. Add sugar, vanilla sugar, salt and almond essence and mix well. In the centre, make a hollow and add the butter and eggs. Work everything into a dough. Finally, knead in the almonds and form it into a ball with a bit of flour. Chill for 30 minutes in the fridge.
    2. Cut dough into 6 pieces and form each piece into a 25cm long log.
    3. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
    4. Place logs 8cm apart and bake for 10-15 minutes. Allow the rolls to cool and cut diagonally into 1cm thick slices. Lay on the baking tray and bake for a further 8-10 minutes at 200 C / Gas 6. The biscotti should be golden.
    5. Allow to cool completely and store in a airtight tin.

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