Prep: 20 mins

Bake: 25 mins

Almond Biscotti

Method:

 

Step 1:

Sift the flour, baking powder, salt and sugar into a large bowl then add the eggs
and orange rind and mix together to form a dough. Now knead in the almonds.

 

Step 2:

Using your hands roll the dough into a ball and cut in half, now roll each half into
a long log shape making sure that its about 4cm/ 1 ½ inches in diameter. Place the two half’s onto a baking sheet that has been lightly dusted with flour and bake in
a pre-heated oven of 180
°C/350°F/Gas mark 4 for 10 minutes then remove from
the oven and allow to cool for 5 minutes.

 

Step 3:

Using a serrated knife cut the logs into diagonal slices of about 1cm/ ½ inch thick and arrange them on the baking sheet. Now bake them in oven for a further 15 minutes or until slightly golden brown. Now remove them from the oven and place them on a cooling wire to cool completely before serving.

INGREDIENTS:

 

250g Plain flour

1 tsp Baking powder

Pinch of salt

150g Caster sugar

2 Eggs beaten

1 finely grated orange rind

100g Whole blanched almonds
lightly toasted

William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

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