Sunday, 23 October 2011

Almond Biscotti

I just bought a Dolce Gusto to make lovely lovely Cappucino at home.  And what better to accompany that perfect cup of coffee than a slice of crisp, almond biscotti?

I had this recipe for ages - ripped off a Popular Bookshop Magazine, POPclub, years ago, but never had the impetus to actually make the biscotti until today. :)

I'm retyping the entire recipe here, and will comment on it after:

120g Plain flour (sifted)
a pince of salt
3 egg whites
100g caster sugar
1tsp vanilla essence
180g unblanched almonds


  1. Beat egg whites with salt until form.  Gradually add in castor sugar and vanilla essence.  Beat until it thickens.
  2. Add in flour and almonds.
  3. Spread mixture into a well-greased 18cm by 18cm square tin.
  4. Bake for 20 to 25 min at 170degC until light brown.
  5. Remove and place it on a wire rack to cool.
  6. Wrap dough with foil and keep for 2 days under room temperature.
  7. Cut the dough into thin layers, and place a single layer onto a baking tray.
  8. Bake in oven 160degC for 12 to 15 minutes or until it is dry and crispy.
I didn't have 3 egg whites - only two because I used the yolk for baking 2 pies.  Therefore, I reduced all the ingredients proportionally.  Also, I didn't have a 18cm by 18 cm square tin, and so I used a 16cm circle tin, which I sprayed with oil.

After baking and cooling, I wrapped the cake/bread in an aluminium foil, and put it into a non-airtight plastic box because I was concerned about ants. ;)  After 2 days, I sliced into thin (but I think I could slice it even thinner if I had a sharper knife... too lazy then to sharpen it. ;P) slices and pop it into the oven.  It took longer than 15 minutes to get crispy, but the texture is nice - not very sweet - and perfect to pair with a hot cup of aromatic coffee. :)

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