Jill Dupleix

Almond biscotti

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Preparation info
  • Makes around

    forty

    • Difficulty

      Medium

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

The first baking gives you fragrant loaves of Italian almond bread. The second baking gives you teeth-achingly crisp, dry-as-bones cantucci di Prato. Serve with an espresso coffee, a glass of Vin Santo or your favourite Italian liqueur for dunking.

Ingredients

  • 100 g (3½ oz) almonds
  • 250 g (9

Method

Heat oven to 180°C (350°F). Toast almonds in a hot, dry pan until they smell sweet and nutty, then cool and roughly chop.

Combine flour, baking powder, sugar, vanilla extract, whole eggs and egg yolk in a food processor and blend until the mixture leaves the sides and forms a ball.

Turn out onto a lightly floured bench and sprinkle with the almonds. Knead for a minute or two to