In the blink of an eye, it’s already March. Chinese Lunar New Year has passed and the first quarter of the year will soon be over. March is also a month where seven of my family members celebrate their birthdays. This includes my not-so-little boy (who is turning eight soon) and me. As usual, we don’t hold birthday parties but will celebrate in a simple way. On my recent birthday, my hubby and son made me a cup of freshly brewed coffee and served it with a few slices of almond biscotti during our afternoon tea break. It was nothing grand but I cherish such precious moment dearly.
Speaking of these twice baked, oil-free biscotti, they are easy-to-make as they require only a few simple ingredients. If you want them to be extra crisp, then the thickness of the slices must be around 0.3cm. Although it may sound very challenging for first timer, there are some useful tips to make cutting easier. When shaping the logs, make sure they are flattened to a height of 1.5cm. After the first round of baking, allow the logs to cool down and then slice them with a serrated knife. I have baked these biscotti many times before but I’m still not an expert at cutting them into thin slices. Sometimes, the slices may crumble and break into pieces especially at both ends of the log. Anyway, if you can’t, it’s still fine to have thickness between 0.8-1cm. If you find them too thick and hard for your kids to munch on, then dunk them into milk or other hot beverage to soften.
Making these biscotti with almonds is an ideal way for parents to introduce first nut to their kids as almonds have a low allergic potential. Furthermore, almonds are packed with lots of essential nutrients and eating them is good for the brain, the heart as well as the bones. (To know more about almonds, please go to this post ). As these biscotti contains nut, they may not be suitable for young toddlers and kids who have nut-allergy. For this, you may substitute them with dried fruits (such as cranberries) and seeds (such as pumpkin seeds and sunflower seeds).
I gave a box of these biscotti to my sister during our recent get together. She later called to tell me that the biscotti were gone in less than half an hour and she couldn’t have a second helping! I also shared the biscotti with other relatives and friends. Surprisingly, the demand far exceeded supply! Some got hooked and asked for more while some offered to pay me to bake these biscotti for them. Looking at such over-whelming responses, how could I not share this wonderful recipe with all of you? So, bake some and share them with your family and friends. I assure you that it’s definitely worth an effort!
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