Almond biscotti
These Italian inspired cookies pair perfectly with an afternoon cup of coffee but also serve as a sweet homemade gift.
Almond biscotti
These Italian inspired cookies pair perfectly with an afternoon cup of coffee but also serve as a sweet homemade gift.
Tools
Ingredients
175 g almonds, unpeeled
280 g all purpose flour
150 g caster sugar
3/4 tsp baking powder
1/2 tsp salt
2 eggs
60 g honey
60 g melted butter, room temperature
Step by step
Spread the almonds evenly on a baking tray and toast them for 10 minutes in a preheated 180°C oven. Allow them to cool completely.
In the bowl of a Stand Mixer fitted with the Flat Beater, combine all the ingredients except for the almonds. Mix on speed 2 until a wet dough comes together. Add the nuts and mix on speed 1.
Cover the bowl with cling film and chill the dough for 30 minutes.
Divide the dough in 3 portions and roll each portion into a smooth log. Place the dough onto a lined baking tray and bake 25 minutes in a 180°C preheated oven. Allow the baked dough to cool off enough to handle before proceeding.
Cut each log into slices, then arrange the cookies with their cut sides up on a baking tray. Bake for an additional 10 minutes. Let rest on a wire rack and store for up to 2 weeks in an airtight container.
