Almond Biscotti

I had my first biscotti when I was at a coffee joint many years back. I remembered how intrigued I was at how hard and crunchy this cookie snack was and how well it went with my cup of coffee.

This recipe that I'm using has passed many hands and I'm not even sure where was it's origin. I love its nutty crunch and is especially good if paired with coffee or even melted chocolate!!

Made a batch of these for a Christmas party. Going to pair it with melted chocolate for sure!!

Almond Biscotti

makes about 30 biscotti

Ingredients:

140g whole almonds (you can use either blanched or with skin. I used almonds with skin)

3 eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 tbspn orange zest

260g plain flour

150g sugar

1 tsp baking powder

pinch of salt

Method:

1. Preheat oven to 180C. Toast almonds for 8-10 minutes or until very lightly browned or fragrant. Let cool then rough chop coarsely.

2. Line a baking tray with baking paper. Reduce oven to 160C.

3. In a bowl, lightly whisk the eggs, orange zest, vanilla extract and almond extract.

4. In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt. Mix in the chopped almonds.

5. Gradually add in the egg mixture and beat till a dough forms.

6. On a lightly floured surface, divide the dough in half after rolling into a log about 35 cm long and 8-10 cm wide. 

7. Transfer the logs onto the lined baking tray and bake for about 35 minutes, or until form to touch. (as logs will spread while baking, do not place the logs too close to each other)

8. Remove from oven and let cool on a wire rack for about 10 minutes.

9. Transfer the logs to the chopping board and cut logs into slices about 1/2 inch thick on the diagonal.

10. Place the sliced biscotti evenly in the baking tray and bake for about 10 minutes, then turn over and bake for another 10 minutes or until firm to touch. (the longer you bake the biscotti, the crispier and crunchier they will be)

11. Remove from the oven and let cool.

12. Store in an airtight container. These cookies can keep for a few weeks.

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.   I am also submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House. Linking this post also to Bake-Along #72 : Christmas Theme - Biscotti organized by the hosts (Joyce, Lena & Zoe) Do link back to LY's Kitchen Ventures if you have used any information published in this blog.