Biscuits, Bars And Cookies Recipes - Italian Almond Biscotti

Ingredients

• 200g/1 3/4 cup whole unblanched almonds

• 215g/2 cups plain flour

• 90g/1/2 cup sugar

• pinch of salt

• pinch of saffron powder

• 2.5ml/1/2 tsp bicarbonate of soda

• 2 eggs

• 1 egg white, lightly beaten 

---

Method:

1. Preheat the oven to 190C/375F. Grease and flour two baking sheets.

2. Spread the almonds on an ungreased baking sheet and bake until lightly browned, about 15 minutes. When coo, grind 50g/1/2 cup of the almonds in a food processor, blender, or coffee grinder until pulverized. Coarsely chop the remaining almonds in two or three pieces each. Set aside.

3. Combine the flour, sugar, salt, saffron powder, bicarbonate of soda and ground almonds in a bowl and mix to blend. Make a well in the centre and add the eggs. Stir to form a rough dough. Transfer to a floured surface and knead until well blended. Knead in the chopped almonds.

4. Divide the dough into three equal parts. Roll into logs about 2.5cm/1in diameter. Place on one of the prepared sheets, brush with the egg white and bake for 20 minutes. Remove from the oven. Lower the oven temperature to 140C/275G.

5. With a very sharp knife, cut into each log a t an angle making 1cm/1/2in slices. Return the slices on the baking sheets to the oven and bake for 25 minutes. Transfer to a wire rack to cool.