Classic biscotti
These twice-baked biscuits are the perfect accompaniment to a cup of tea. They are traditionally made with skin-on almonds that give a delicate nutty flavour
- Preparation:
- Cooking:
- Total:
- Serves: 22 persons
Ingredients
- 150g whole almonds
- 250g plain flour
- 175g caster sugar
- 1tsp baking powder
- ½orange , zested
- 2eggs plus 1 yolk , lightly beaten
- ½tsp vanilla extract
- icing sugar , for dusting
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Spread the almonds out onto a lined baking tray and bake for 7-8 mins, shaking the tray halfway, until golden. Allow to cool slightly then roughly chop into slivers.Step 2
Mix together the flour, sugar, baking powder and orange zest along with a pinch of salt. Stir in the almonds.Step 3
Make a well in the centre and pour in the egg and vanilla extract. Use a wooden spoon to bring together and, once you have a rough dough, use clean hands to knead lightly until smooth.Step 4
Lightly dust the surface with icing sugar and use floured hands to halve the dough and roll each half into two logs, each about 22cm long.Step 5
Transfer to two lined baking trays and bake for 25 mins until golden all over. Allow to cool before slicing with a serrated knife into 1cm pieces.Step 6
Reduce the oven to 180C/160C fan/gas 4. Rearrange the slices on the lined baking tray (you will need a second one) and bake for another 25 mins, flipping halfway through, until golden. Allow to cool then dust with more icing sugar to serve.