Now that's a bold statement!
Honestly - this has to be one of the best Almond Biscotti recipes I have EVER tried and I can't believe how simple it is.
This is the fourth batch I have made in the past 2 weeks. We just can't seem to get enough of it around this place. Crisp and crunchy with just a slight hint of lemon. Perfect for dunking into an espresso or even by itself.
A perfect Christmas gift - glass jar/ribbon around the top - how easy it that!
Here's the recipe - full credit to Delicious magazine (May 2004). I can't believe it's taken me this long to find you!
Almond Biscotti (Makes about 40)
1 cup (220g) caster sugar
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 tsp baking power
150g whole almonds (leave the skins on)
Preheat oven to 170 degrees (Celsius). Line a large baking tray with baking paper.
Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.
Fold in sifted flour, baking power and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth. (It is a little sticky - so just dip your hands into some extra plain flour so that the mixture doesn't stick to your fingers too much.)
Divide the mixture in half. Form 2 long logs about 25cm long x 5 cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
Preheat the oven to 140 degrees (Celsius).
Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out.
Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks. (OR 1-2 days in our case!)
Yum-O - give it a try. I guarantee you won't be disappointed.
I'm off now to try out this latest batch
All the interests of Quality Control of course!