Almond Biscotti
I've long loved biscotti with my morning coffee but during the quarantine period it had been all but impossible to obtain from the places I used to buy it, so I found out how to make it myself. This is adapted from a recipe originally found at shelovesbiscotti.com, but without the granulated sugar (all brown sugar only) or lemon zest, whose point I could never get. It is less sweet and there's a hint of a salty flavour that I enjoy with my coffee. 🇮🇹
Almond Biscotti
I've long loved biscotti with my morning coffee but during the quarantine period it had been all but impossible to obtain from the places I used to buy it, so I found out how to make it myself. This is adapted from a recipe originally found at shelovesbiscotti.com, but without the granulated sugar (all brown sugar only) or lemon zest, whose point I could never get. It is less sweet and there's a hint of a salty flavour that I enjoy with my coffee. 🇮🇹
Cooking Instructions
- 1
Preheat oven to 175°C (350°F). Whisk together the flour, salt, baking powder, and sugar in a large bowl.
- 2
Combine olive oil, eggs, vanilla extract, and almond extract.
- 3
Mix egg mixture and flour mixture into a batter. Fold in almonds.
- 4
On baking parchment or non-stick silicone baking mat, form the batter into two logs.
- 5
Bake mixture for 30 minutes or until golden brown and firm. Let cool for ten minutes.
- 6
With a serrated knife cut biscotti into 1 cm thick slices.
- 7
Bake sliced biscotti for 15–20 more minutes. The longer it is baked the harder it becomes. Turn over at the halfway mark. Let cool.
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