A classic treat to have with your Coffee – these biscuits are a little taste of Italy!
Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.
To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted
1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.
Photo Courtesy of: mccun934