- 400g plain flour
- 1/2 tsp baking powder
- 120g butter , softened
- 200g white sugar
- 3 free range eggs
- 1/2 tsp almond extract
- 700g toasted almonds, finely chopped
- 1 egg white
How to make Biscotti
So this is it! The end of pasta week. I really hope that the recipes shown here have given you a hint of what is possible with some flour, egg and MYRIAD fillings. Please, I beg of you, take the basics shown over the last five days and run with them. Add different fillings to the ravioli and make so many sauces that they’re simmering off the stove and in to your lap. But enjoy it. It’s impossible to make mistakes in the kitchen, there are no mistakes, EVER, just things that didn’t work out.
Pre-heat oven to 190c (375f)
Makes approximately 24 pieces of Biscotti
Note: I used a food mixer to combine all the ingredients but the ingredients used in this recipe can also be mixed by hand.
- Mix together the butter and sugar until light and creamy
- Then add the 3 eggs and the almond extract and mix together
- Sift in the flour and baking powder and mix together for a couple of minutes until all the ingredients are combined
- Finally, remove bowl from the mixer (if you are using one) and pour in the chopped almonds and with a large spoon fold the mixture together.
The mixture should be quite thick and stretchy by now, which is perfect for the next step.
- Divide the mixture in two
- Using your hands, stretch one half of the mixture onto a loaf shape measuring approximately 10 x 4 inches and place onto the baking tray/parchment paper
- Do the same with the second half of the mixture, and once shaped, place it next to the first loaf on the baking tray
- Brush the loaves with egg white
- Bake in the oven for 25 minutes
- After 25 minutes, remove from the oven and place the loaves onto a rack and allow to cool
- When the loaves have cooled, cut diagonally into slices measuring around 1 inch thick (if you like your biscotti extra crunchy, only cut the slices 1/2 inch thick)
- Place the pieces back onto the baking tray and parchment paper (if you are using it) making sure you leave a gap of about 1/2 inch between each biscotti piece as it is important for the hot air to circulate around them so that they become nice and crispy.
- Bake for a further 20 minutes turning the biscotti after ten minutes
This biscotti is great served after a pasta dish with an espresso, plus it freezes beautifully. My TOP TIP for you at this point is this …. If you decide to make a batch of this biscotti MAKE TWO.
Eat one now and freeze one for Christmastime. If you are able to bring out a batch of homemade biscotti when unexpected guests drop round for a visit you’ll be so freaking relieved that you did this now, I can’t tell you!
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