Biscotti is used to describe as a long, dry, hard, twice-baked cookie with a curved top and flat bottom meant for dunking into coffee or wine. The traditional biscotti recipe uses no form of yeast or fat (butter, oil, milk) as I have read.
I have baked biscotti years ago (here ~ Almond Biscotti), and in fact that recipe I have tried for a few times just because I wanted to achieve in cutting the biscotti in thin slices. Believe me, it is no easy task cutting into that thinly slices.
I wanted to bake that recipe again for giving it as a gifts but on second thought, I should try out other recipe too. There are tons of recipes to choose from the internet .... some uses whole egg, some with butter, some with vegetable oil, and some with egg whites.
And while searching for a simple recipe, this recipe from Delia Smith caught my attention as ground almond was part of the ingredient. So I have no hesitation to try this out and what is great about this is, it makes for a small portion to try out first.
ALMOND BISCOTTI
Ingredients
110g plain flour
3/4 tsp level baking powder
pinch of salt
25g ground almond
50g whole almonds, skin on (I added 80g)
75g golden caster sugar
1 large egg, lightly beaten
Few drops of almond extract
Method
Preheat your oven to 170°C.
Sift flour, baking powder and salt into a large bowl, then add in the ground and whole almonds and sugar. Give it a good mix, then add the egg and the almond extract, and mix it together with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough.
Place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put it on the lined baking sheet and bake for 30 minutes. Transfer to a cooling tray and leave till completely cold.
Reduce the oven temperature to 150°C.
Using a serrated knife or a very sharp knife, cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the lined baking tray and bake for another 15 minutes on each side until pale gold and crisp.
Transfer them to the cooling tray and when cold, store in an airtight container.
Yields about 15 pieces
Original recipe from Delia Online
I am linking this post to the Bake Along event # 72 created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids
I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.
