Monday, 4 March 2013

Almond Biscotti Single Bake

I tried this single bake Almond biscotti recipe.  Saves having to wait 3 days between 1st and 2nd bakes.

Cut this one to be half an inch thick - the idea is a crunchy exterior met by a softer interior and of course the star of the show are the almonds.

Recipes on the internet I often find are too sweet so I modified this one to use half a cup of sugar rather than 1 cup of sugar.  I think next time i'll split the difference and use 3/4.  I reckon the baking time should drop to 40 minutes rather than 50, next time round.  Still a really crunchy, nice biscotti which is easy to prepare...

-  2 cups plain flour
-  1 tsp baking powder
-  pinch of salt
-  1/2 cup sugar  (note what i said above, use 3/4 cup)
-  3 eggs
-  2 tbs rum
-  1 tsp almond extract
-  1 tsp vanilla essence

  1. Pre-heat oven to 150 degrees, 140 for fan-forced.
  2. Roast 150g almonds.  Allow to cool and coarsely chop.
  3. Sift the dry ingredients and mix the sugar and set aside.
  4. Beat the eggs, rum, and extracts until fluffy and pale.
  5. Combine dry ingredients, almonds with the eggs mixture to form a sticky dough.
  6. Pour out onto a greased baking sheet on a cookie tray.
  7. Shape into a rectangle about 10 inch x 6 inch.
  8. Cook for 50 minutes until firm (I want to try 40 minutes).
  9. Allow to cool on the tray for 10 minutes.
  10. Use a sharp knife to cut into 1/2 inch strips.
  11. Turn the biscotti cut side down and cook for a further 15 minutes.
  12. Turn to the opposite side and cook for another 15 minutes till browned.

Dunk in a cup of hot coffee...


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