1.2 KiB
Toasted almond and orange biscotti
Recipe yields 40 biscuits
Ingredients
- 115 grams whole blanched almonds
- 2 pieces eggs, beaten
- 1 pieces orange, grated zest
- 140 grams caster sugar
- 0.5 teaspoons vanilla essence
- 0.25 teaspoons almond essence
- 170 grams plain flour
- 55 grams polenta
- 0.25 teaspoons salt
- 0.5 teaspoons bicarbonate of soda
Directions
Heat the oven to 180℃. Line 2 baking sheets with baking parchment.
Place the almonds in a single layer on the baking sheet and bake until golden brown, about 8 minutes. Set aside to cool.
Beat together the eggs, orange zest, sugar, vanilla and almond essence in a large bowl. Sift over the dry ingredients and stir to combine, then work in the almonds with your hands.
Divide the dough into 2 pieces and shape each into a log about 7x25cm and place on the baking sheets.
Bake until golden and slightly risen, about 20 minutes. Cool for 10 minuts on a wire rack then cut on the diagonal into 1cm slices. Place cut side up on the baking sheets and bake for about 15 minutes. Turn over and bake the other side for a further 15 minutes.
Cool on a wire rack and store in an airtight container.
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author: Leith's Baking Bible
tags: Cakes and Biscuits