October 12, 2012 by Bloke In A Kitchen
The perfect biscuit to dunk into a good espresso or cappuccino, and as I’ve just recently picked up a wonderful Bialetti espresso coffee pot (from a charity shop for just £2.50!), I’ll be making more of these soon. I’ve had the thumbs up on these from some Italian friends, so what better recommendation than that?
A slither of Biscotti can cost an arm and a leg in most cafes (bit of a swindle I think), so here’s the plan. Make your own. This recipe is the real deal, and makes a large batch. You may well need two baking sheets and swap them around in the oven during baking.
20oz / 600g plain flour
16oz / 450g sugar
4oz / 110g whole almonds – toasted
1½ teaspoons baking soda
½ teaspoon salt
4 eggs (yolk and whites)
2 egg whites
1 teaspoon vanilla essence
½ teaspoon almond extract
1) Preheat oven to 350°F.
2) In a large bowl, mix together flour, sugar, almonds, baking soda, and salt. In a separate large mixing bowl, mix together eggs, egg whites, vanilla, and almond extract. Pour egg mixture into flour mixture and mix well.
3) Turn the mixture onto lightly floured surface; knead 10 times. Shape into a long roll, flattened to 1-inch thickness.
4) Place on a sheet of baking parchment paper and bake for 35 minutes. Remove from oven; cool on a wire rack for 10 minutes. Cut into ½-inch diagonal slices; replace onto baking sheet.
5) Bake for another 10 minutes, turn over, and then bake for a further 10 minutes. Remove and allow to cool on a wire rack.
6) Serve with your favourite coffee and enjoy!
* Store in an airtight container.