Really easy to make but you need to watch the cooking times as they can vary – especially if you need to get the dough consistency right by adding more flour or eggs or sugar or everything else! You’re going for a pizza type dough so not too wet (or dry!).
Either way, if you’ve ever made bread or pizza before you know what dough looks like and you’ll need to add a tad more of the ingredients. Now I’m no master baker, or even a baker for that matter use your judgement and adjust accordingly. The first time I made this I needed to have added more sugar and almonds as it wasn’t sweet enough…edible but could have been better. The 2nd time I absolutely nailed it.
Anyway, have a crack and try adding chopped hazel nuts once you’ve got the consistency down.
To truly Italian it up you should serve with Vin Santo, failing that a decent coffee will suffice!
You will need:
200g plain flour
1 tsp of baking powder
pinch of salt
40g ground almonds
70g blanched almonds
90g golden caster sugar
1-2 large eggs, beaten
1-2 tsp of almond extract
flour to roll out
First off – sift the flour, salt and baking powder and into a bowl. Then add the whole and ground almonds and sugar.
Mix well and add the beaten egg and the almond extract, mix together with a wooden spoon – if it needs it, add more flour (and sugar and nuts if you need to add quite a bit more flour!) until you can bring the mixture together with your hands to form a dough. Knead for a bit until your happy with the result.
Next, place the dough on a lightly floured surface and roll it into a log about the circumference of a baguette. Place said log on to an oven tray lined with baking paper and place in the centre of the oven for 30-40 mins. When risen and starting to crack, remove from the oven and allow to rest on a baking rack to cool.
When completely cooled slice the log at a 45 degree angle about 3/4 of an inch wide with a bread knife and arrange on an oven tray lined with baking paper.
Cook in the oven until the biscotti turn a pale golden colour, remove from the oven and allow to cool again on the baking rack. They will harden so be careful not to over cook them at this stage or they’ll be like eating rock!