Almond Biscotti |
Biscotti is a crunchy, dry and hard biscuits which are twice baked
Almonds or other nuts and berries are added in the batter to prepare this classic Italian biscuit.Spices like cinnamon or nutmeg powder can be used to enhance the flavours
For these biscuits, basic ingredients for a sponge cake are used, to bake it like a bar or log and then oblong slices are cut crosswise to bake them again till hard and crunchy
I have baked this classic biscotti with almonds
Preparation time – 10 minutes
Baking time – 30 minutes + 10 minutes for baking twice
Cuisine – Italian
Type – tea time snack
INGREDIENTES – :
All-purpose flour – 2 cups or 200 gms
Melted butter – a half cup or 100 gms
Granulated sugar – 1 cup or 100 gms or to taste
Eggs – 2 large
Baking powder – 1 tsp
Cinnamon powder – 1 tsp
1 baking tray with greased paper
Chopped almonds – 1 cup
Butter (for brush wash the cookies before twice baking) – 2 tbsp
METHOD -:
Preheat oven to 180℃
Sift flour, baking powder and cinnamon powder together and keep aside
Cream butter and sugar until fluffy
Add eggs 1 at a time
Add sifted flour and fold everything together
If the batter is too sticky add little more flour
Take out this batter in the greased baking tray and shape this like a bar with the help of a spatula
Bake this at 180℃ for 30 minutes
When cools a little to handle, cut the diagonal pieces of 1-inch thickness
Set all the pieces cut sides up and down in the tray and give a butter wash to each
Bake again for 6 minutes each side until toasted golden
The recipe is step by step with pics.
Preheat oven to 180℃
Sift flour, baking powder and cinnamon powder together and keep aside
Add eggs 1 at a time
If the batter is too sticky add little more flour
Take out this batter in the greased baking tray and shape this like a bar with the help of a spatula
Bake this at 180℃ for 30 minutes
When cools a little to handle, cut the diagonal pieces of 1 and a half inch thickness
Set all the pieces cut sides up and down in the tray and give a butter wash to each
Bake again for 6 minutes each side until toasted golden
Keep them on a wire rack to cool completely
Store them in an airtight jar and enjoy with the evening tea