Sweet, crunchy, nutty, perfect with your cup of coffee (or dandelion brew in my case), and best of all, biscotti are so LOW in FAT, they are practically diet food.
Last week, as I began to beat eggs and sugar, I realised that I was out of whole almonds, so had to used sliced almonds. Visually not as exciting as whole almonds, but in actual fact, tastes better with sliced almonds as the nuttiness is evenly spread out.
2 eggs+1 yolk
240g castor sugar
2 tbs olive oil
2 cup Self rising flour (or plain flour with 2 tsp baking powder)
100g nuts of your choice
Preheat oven to 170 degrees celsius.
Line a large(ish) baking tray with baking paper.
Beat eggs and sugar until pale. Add oil, flour, then nuts.
Spread the dough evenly on the tray.
Bake for 12 minutes or so until the crust is dry enough to cut.
Slide the biscotti on a chopping board and slice into fingers.
I cut it in half lengthwise, then slice them into approximately 1.5cm wide fingers.
Line them back onto the baking tray and bake for another 10~15 minutes until they are dry to touch. You can always sample one to see if it is nice and crunchy.
Store in airtight container for a week, but mine always disappears within a few days.
When I first learned to make biscotti 10 years ago, I went crazy and baked one after another so many times until my need for biscotti was completely satisfied which lasted a few years. Now I am back to baking biscotti on a regular basis as I know my husband goes foraging in the pantry and would start eating my stash of cooking chocolate unless the cookie jar is filled with these.
No comments:
Post a Comment