Recipe Page

Almond Biscotti

1 Orange
140g whole almonds (skin-on or blanched, or a combination, or replace 40g with 40g unsalted pistachios)
1 teaspoon baking powder
1/4 teaspoon salt
280g plain flour
150g granulated white sugar
3 very large eggs
1 teaspoon pure vanilla extract
1 teaspoon amaretto
1/2 teaspoon pure almond extract
1/2 teaspoon honey

Preheat oven to 150C. if desired, toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line an 8x12 baking tin with greased paper.

In a small bowl lightly beat the eggs, extracts, amaretto, honey and 1tbsp orange zest together. Set aside.

Sift flour and baking powder into the bowl of an electric mixer and combine with sugar and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. Transfer mix to the prepared baking tin and bake for 35 minutes, or until firm to the touch and golden. Remove from the oven and let cool on a wire rack for about 10 minutes.

Transfer to a cutting board and, using a serrated knife, cut into slices 1.5 cm thick. Arrange evenly on their side on a rack. Bake 10-12 minutes, turn slices over, and bake another 10-12 minutes or until firm to the touch and golden. Remove from oven and let cool. Store in an airtight container.

Makes about 12 biscotti.