ALMOND BISCOTTI
Don't spend a fortune at the coffee house as these delicious biscuits are identical!
Provided by thecakefairy7
Time 1h20m
Yield Makes Fingers
Number Of Ingredients 0
Steps:
- To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
- Turn oven down to 150C/130C Fan/Gas 2
- Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
- Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
- As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
- Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
- Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
- Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
- Bake for another 10 mins and then turn and bake the other side for 10 mins.
- Remove from the oven and cool.
- Store in an air-tight container.
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