Almond Biscotti (from Good Living last century, I think it’s from Jill Dupliex)
These biscotti are ridiculously easy to make and the perfect little home made gift to take for a dinner party or as a little je ne sais quoi to nibble on with coffee. If you make play dough then you can make this. The idea is you bake them as loaves then slice them up and bake again to get that dry crunchy taste.
For about 40
You need:
250g plain flour
250g caster sugar
1 teasp of baking powder
Pinch salt
½ teasp vanilla essence
2 eggs
1 extra egg yolk
100g almonds
·Preheat the oven to 180
Toast almonds till they smell nutty and just start to turn as golden as Paris Hilton.
·Let them have a little rest to cool down, then give them a big battering and chop them up roughly ( they love it rough).
·Now throw the rest of the ingredients in a bowl: the flour, sugar, baking powder, salt and eggs.
·Blend them all till they are in a lovely ball. (This can be done in a food processor but there is something nice about doing it in your fingers).
·Plonk the dough onto a floured board or table and toss the almonds on top and knead it till it’s all mixed (they need it ).
·Now with your hands divide the dough into long logs and pat them into shape. They should be about 25cm wide and about 5cm high.
·Plonk onto a baking tray covered in greaseproof paper or has been moisterised.
·And make sure they have room to expand (Like yourself after a big lunch).
·Lick your fingers; the dough is delicious and has no calories. No, really, none at all.
·Bake them for about 25 mins or until a light brown tan and a little firm (like Nicole Ritchie on a good day) .
·Remove from the oven and let them have a cool down for about 5 to 10 mins.
·Reduce the oven to about 150.
·Now here’s the fun bit: slice up the logs into lovely thin biscotti shapes. The thinner the better (like Nicole Ritchie on a good day)
·Arrange them in a chic way on the baking tray again (you can pile them up on the angle if you must ).
·And throw them back into the oven for another 20 mins or so they go all crunchy and let them get more of a golden tan a la Beyonce.
·They are ready when are dry, crunchy but not too brown.
·Let them cool and store them in a secret jar where no one else can get their beady hands on them. But if you are taking them as a gift, wrap them up in some white baking paper tied up with chic natural raffia ribbon. .
Too easy, too chic, and too too divine.
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