Almond biscotti

Almond biscotti

By
From
Under the Walnut Tree
Makes
80
Photographer
Fanny Bergenström

This recipe comes pretty close to the Italian original, although it’s always a bit tricky to achieve that perfect crunchy-yet-soft biscotti crust. Nonetheless, these biscotti always turn out a real treat.

Ingredients

Quantity Ingredient
3 medium eggs
180g caster sugar
1/4 teaspoon salt
1 tablespoon orange zest, finely grated
1/2 teaspoon bitter almond extract
100ml mild olive oil
350g plain flour
1 teaspoon baking powder
200g whole almonds
egg wash, (1 egg lightly beaten with 1 teaspoon sugar and 1 tablespoon water)

Method

  1. Preheat the oven to 190°C. Beat the eggs and sugar until fluffy. Add the salt, orange zest, almond extract, oil and, last of all, the flour mixed with the baking powder. Work into a dough, then turn out onto a lightly floured surface. Knead in the whole almonds with a bit of extra flour.
  2. Divide the dough into three pieces, and shape each into a long roll. Transfer the rolls to a baking tray lined with non-stick baking paper and brush liberally with the egg wash.
  3. Bake for 30 minutes. Allow the lengths to cool for about 15 minutes, then use a serrated knife to slice them into roughly 2 cm pieces. Transfer the pieces, cut-side up, onto lined baking trays. Dry into rusks at 100°C for 1 hour or a bit more.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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