7. Almond Biscotti

145g blanched whole almonds
1 teaspoon baking powder
1/8 teaspoon salt
260g plain flour
150g granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Preheat oven to 180C and toast the almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Reduce oven temperature to 150C and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.


This recipe comes from The Joy Of Baking and is superb! Quite simple and very tasty i only changed minor things such as cutting them in a straight line and not dipping them in chocolate. I can't wait to try some more recipes from The Joy Of Baking.