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RECIPE FOR ALMOND BISCOTTI
120g plain flour (all-purpose flour)
30g almond flour (ground almond)
½ tsp baking powder
1 egg (about 65g) – at room temperature
75g castor sugar
Pinch of salt
95g almonds (raw)
- Rinse almonds lightly. Pat dry with kitchen towel. (it’s optional)
- Place almonds on a baking tray, bake in a preheated oven at 160°C for 8 minutes. Give it a stir after the first 4 minutes. Set aside to cool.
- In a mixing bowl, sieve plain flour, almond flour and baking powder. Then use a hand whisk to combine.
- In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale.
- Add in flour mixture (from step 3). Use a rubber spatula or plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
- Then add in the roasted almonds. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
- Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (22cm length x 5cm width x 1.5cm thickness) and then flatten slightly (refer to note 4).
- Place the logs on a baking tray lined with grease-proof baking paper. Transfer the tray to oven, bake at 160°C for 30 minutes or until well risen and firm. If your logs show uneven colour, rotate them at 180 degree towards the last 5 minutes.
- Remove from the oven and let it cool for about 15-20 minutes (note 1).
- When the logs are cooled, use serrated knife (refer to photo below) to cut it diagonally into thin slices (0.3cm thickness – note 1). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°c for 14 minutes (7 minutes for each side) or until slightly golden brown.
- Cool on rack and keep in an air-tight container for several weeks.
- After baking the logs for the first round, allow them to cool down and then slice them with a serrated knife. Otherwise, the biscotti will crumble and break easily. If you find problem cutting the slices into 0.3cm thickness, then the thickness between 0.8-1cm should be fine too.
- If these biscottis turn soft after some time, bake them in a preheated oven at 150°c for 5 minutes to crisp.
- Watch THIS VIDEO on how to shape the dough.
- 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).