A beautiful Italian treat, this Almond Biscotti is perfect for a midday snack or a tasty accompaniment to tea and coffee.
Serves: 50
Time: 45 minutes.
Ingredients
- 1 cup plain almonds
- 2 eggs
- 2/3 cup caster sugar
- zest of 1 orange
- 2 cups plain flour
- 1/4 teaspoon baking powder
- 1/2 cup dried cranberries
Method
Preheat oven to 190°C. Spread almonds on a baking tray. Bake almonds until toasted, about seven minutes. Set aside for five minutes to cool. Roughly chop. Line two baking trays with baking paper. Using electric beaters, beat eggs, sugar and orange rind together on high speed until pale and thick. Sift flour and baking powder together and stir into egg mixture with the almonds and cranberries until dough comes together. Divide dough in half. Turn onto a lightly floured surface and shape each half into a log about 25cm long and 4cm wide. Place onto one baking tray, allowing a little room for spreading. Bake for 20–25 minutes, or until light golden and cooked through. Set aside to cool. Preheat oven again to 150°C. Cut logs into 1cm-thick slices using a serrated knife. Place slices in a single layer on two lined trays. Bake for 15 minutes, turning over after 10 minutes, or until light golden and crisp. Transfer to wire racks to cool completely.