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Saturday 9 April 2011

Almond Biscotti

Biscotti!  Italian cookies.  Hard work as you have to bake twice and the most tefious work is, you have to slice thinly.  Slice it too thin, you will break it so you got to be careful in slicing it.

I came across some biscotti just only needed egg white and some with the whole eggs in it.  You can make to compare which one suits you the best!  Mine is like this.....


980g cake flour
650g sugar
9 eggs
1 kg whole almonds
2 tsp baking powder

1.   Prebake the almonds at 130C for 20 minutes.
2.   Mix flour, sugar and baking powder.
3.   Add in beaten eggs
4.   Mix well and add whole almonds.
5.   Dip hand into flour mixture and knead dough portion by portion.
6.   Knead into log shape (depends on tray size, but usually 3cm thick).
7.   Glaze dough with egg white.
8.   Bake at 150C for 35 minutes.   Let cool for overnight.
9.   Next day, slice the log thinly, place on tray and bake for 10 minutes at 150C.

Dipping a slice of biscotti in the coffee is yummy!