Almond biscotti
One of the first things I used to make when I was teaching myself to cook was almond biscotti. I used my Mum's copy of an Italian cookbook, and worked my way through the dishes that were tastiest to my then 15 year old mind. I think that basically meant desserts. My family were very supportive of this new hobby, and we all enjoyed eating a piece with our afternoon tea. These make great gifts at any time of the year, and they keep pretty well, although it's nice to eat them while they're freshest.
Butter might seem like an unusual ingredient here. Traditional recipes don't use it at all, but I found the biscotti sans butter to be so hard that people would worry about their teeth when biting the biscotti. So a little, tiny amount is added here to create a slightly softer and more manageable biscuit.
3/4 cup almonds, toasted
2 cups flour
3/4 cup sugar
1 tsp baking powder
2 tbsp butter (or vegan butter)
1 tsp vanilla
2 eggs or 1/2 - 3/4 cup water*
Mix dry (except almonds) then add wet. You'll have a firm dough. After toasting the almonds work them into the dough. Divide the dough into two logs, wash with egg if using (skip for vegan version). Bake at 180 C/ 350 F for 35 minutes. Pull from oven, cool. Reduce temperature to 150 C/300 F and bake sliced pieces for 15 minutes. Let cool then store or serve.
*For the record, I make them without the eggs. The picture on the left shows you it all works out the same in the end.
Butter might seem like an unusual ingredient here. Traditional recipes don't use it at all, but I found the biscotti sans butter to be so hard that people would worry about their teeth when biting the biscotti. So a little, tiny amount is added here to create a slightly softer and more manageable biscuit.
3/4 cup almonds, toasted
2 cups flour
3/4 cup sugar
1 tsp baking powder
2 tbsp butter (or vegan butter)
1 tsp vanilla
2 eggs or 1/2 - 3/4 cup water*
Mix dry (except almonds) then add wet. You'll have a firm dough. After toasting the almonds work them into the dough. Divide the dough into two logs, wash with egg if using (skip for vegan version). Bake at 180 C/ 350 F for 35 minutes. Pull from oven, cool. Reduce temperature to 150 C/300 F and bake sliced pieces for 15 minutes. Let cool then store or serve.
*For the record, I make them without the eggs. The picture on the left shows you it all works out the same in the end.