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Almond Biscotti

Ingredients (metric):

  • 400 gr cake flour
  • 1 tsp. baking powder
  • 180 gr sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 180 grwhole almonds

Ingredients (US):

  • 2 + 1/2 cup cake flour (all purpose flour is OK)
  • 1 tsp. baking powder
  • 3/4 cup sugar
  • 3 ~ 4 eggs
  • 1 tsp. vanilla
  • 1 cup whole almonds
  1. Preheat oven to 355 degrees F (180 degrees C).
  2. Toast whole almonds lightly and cut them into halves.
  3. In a large mixing bowl combine:
    • 2 + 1/2 cup cake flour (all purpose flour is OK)
    • 1 tsp. baking powder
    • 3/4 cup sugar
  4. In a separate bowl, lightly beat together:
    • 3 ~ 4 eggs
    • 1 tsp. vanilla
  5. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. If it is too wet, add a little flour. Stir in:
    • 1 cup prepared almonds
  6. Divide the dough into 4 portions and make them into 6 inch X 2 inch X 1/2 inch logs .
  7. Bake at 355 degrees F (180 degrees C) for 35 minutes or until it is slightly brown on a greased cookie sheet. Take them out of oven and set the oven to 320 degrees F (160 degrees C) .
  8. Cut them diagonally.
  9. Line them on the cookie sheet again and bake them at 320 degrees F (160 degrees C) for 20 minutes until they become crispy. Don't over cook or burn.
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