RECIPE: Almond Biscotti

All biscuits are called Biscotti in Italian, and the word Biscotti means “twice-cooked”. Cantuccini are crunchy almond biscuits that originated in Tuscany. Today many different Biscotti or Cantuccini version exists. Some substituting almonds with hazelnuts and others introducing an extra level of aroma and flavour by adding finely chopped fresh rosemary. These Italian cookies go well with a nice Café Latte or Espresso during afternoon tea and / or after dinner.

Below is my recipe with step-by-step instructions.

Quantity           1 KG  
Preparation time: 45 minutes | Baking  time: 30 minutes

                       

INGREDIENTS

QUANTITY       UNIT         PRODUCE

145                   GR            Eggs whole

285                   GR            Sugar white

0.5                    GR            Salt cooking

1                       GR            Vanilla sugar

285                   GR            Almonds whole (peeled)

285                   GR            Flour plain (all purpose)

5                       GR            Baking powder

100                   GR            Egg wash           

MISE EN PLACE | PREPARATION:

Pre-Preparation

1. Line out baking tray with baking paper
2. Toast whole almonds (either in a skillet pan with no oil) or on a baking tray) , slightly break them up
3. Sieve plain flour together with baking powder

Preparation

• Beat / mix whole fresh eggs, sugar, salt and vanilla sugar in mixing bowl till foamy
• Add almonds, plain flour and baking powder, knead to a dough
• Roll out into long sticks / rods to approximately 4 cm thickness
• Wrap in plastic foil and rest in refrigerator for 20-30 minutes
• Place on baking tray and brush twice with egg wash
• Bake in pre-heated conventional oven (170 C top and bottom heat) for approximately 30 minutes. During the baking process the stick / rod will extend sideways to approx. 7-8 cm.
• Take out from the oven and place on a cutting board.
• Cut into (still hot) 1.5-2cm thick pieces. Best to cut with a serrated knife.
• Place back on baking tray, let rest to cool down.
• Serve straight away or keep in a cookie jar (sealed) for later use.

EQUIPMENT / TOOLS required:

Baking tray          |             Skillet pan           |             Flour sieve (fine sieve)    |             Scale (talking scale)                        Mixing bowl         | Whisk                  |             Bowl small                         |             Brush (baking)

Cutting board       |             Serrated knife                   

REMARKS | COMMENTS | SUGGESTIONS:

1. Almonds can be replaced / substituted with hazelnuts
2. Goes well with coffee and tea during afternoon tea and / or after dinner

Bon Appetite – Chef Martin and retired Guide Dog Kaylah