Almond Biscotti Recipe: This Italian Almond Biscotti always reminds me of the Indian tea snack, Cake Rusk. The ingredients and process look somewhat similar too but the texture of it is completely different.
ABOUT THE ALMOND BISCOTTI RECIPE
The ingredients used in this recipe are pretty basic. I ended up adding a splash of almond essence too to the batter to make it more almond-ish. The only thing that annoys me while making the biscotti is the stickiness of the dough! Be prepared! It’s super duper sticky! What I did to make it easier for me to make a log was, Chill the dough at-least for an hour and grease my hands with vegetable oil and mold it with my hands, trust me, its more convenient this way rather than playing with a spatula or any other utensils to shape it.
The beauty of this recipe is that you can either make it crispy or soft. You only need to bake it a few minutes longer during the second bake and allow it to cool.
I always prefer thin slices of biscotti but you can choose whatever thickness you want to cut the cookies.
AuthorRukhsana_sherinCategoryBakeryDifficultyIntermediatePreheat the oven to 180C
Combine plain flour, salt and baking powder together and set aside.
Take the granulated sugar and butter in a bowl and mix it using an electric hand whisk/stand mixer until its fluffy.
Add in eggs and vanilla essence to the same bowl and whisk again until creamy.
Add in the dry ingredients and whisk again until everything is well combined.
Now, mix the chopped almonds into the dough and combine everything using a wooden spatula.
Refrigerate the dough for at least an hour.
After an hour, transfer the dough into the lined baking tray. The dough will be super sticky. Grease your hands with vegetable oil to shape the dough into a log.
To prepare egg wash, Mix the water and egg slightly and brush this on top of the log. Bake this for 25-30 minutes or until it turns golden colour and firm.
When it's done, take out the log and let it cool on a wire rack. Once it's cooled down, Slice it thinly.
Place these slices flat on the baking tray and bake them again for 20 minutes. Turn them halfway between to bake it evenly. If you want it more crispy, bake 5 minutes more on each sides.
Allow it to cool once done and enjoy!
Ingredients
Directions
Preheat the oven to 180C
Combine plain flour, salt and baking powder together and set aside.
Take the granulated sugar and butter in a bowl and mix it using an electric hand whisk/stand mixer until its fluffy.
Add in eggs and vanilla essence to the same bowl and whisk again until creamy.
Add in the dry ingredients and whisk again until everything is well combined.
Now, mix the chopped almonds into the dough and combine everything using a wooden spatula.
Refrigerate the dough for at least an hour.
After an hour, transfer the dough into the lined baking tray. The dough will be super sticky. Grease your hands with vegetable oil to shape the dough into a log.
To prepare egg wash, Mix the water and egg slightly and brush this on top of the log. Bake this for 25-30 minutes or until it turns golden colour and firm.
When it's done, take out the log and let it cool on a wire rack. Once it's cooled down, Slice it thinly.
Place these slices flat on the baking tray and bake them again for 20 minutes. Turn them halfway between to bake it evenly. If you want it more crispy, bake 5 minutes more on each sides.
Allow it to cool once done and enjoy!