Little crunchy bites of deliciousness. Aromatic, buttery, packed with almonds, these biscotti are the best coffee time treats. They keep forever in a biscuit tin and they are the best solution to quarantine snacking. Be creative: make them as sweet as you like, replace almonds with pistachios or hazelnuts, dip half of them in dark or white chocolate. Do whatever tickles your taste buds. Bake some. You deserve it.
- 2 large eggs
- 350 grams granulated sugar
- 1 Tbs orange zest
- 150 grams unsalted butter, melted
- 2 tsp vanilla extract
- 450 grams all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp aniseed
- 160 grams almonds, roasted and roughly chopped
- 1 egg white
Preheat oven to 175 C, fan. Line a baking sheet with greaseproof paper or silicon mat.
In a large bowl, beat together eggs, sugar, orange zest, vanilla and melted butter. In the same bowl sift together the flour, baking powder and salt. Add the aniseed and mix well until you have a very soft, sticky dough. Add the almonds and mix again.
Flour your hands and shape the mixture into 2 logs. Place on the baking sheet. Logs will spread during baking so space them apart. Bake for 25-30 minutes.
Let logs stand for 30 minutes until cool enough to slice. Using a serrated knife, cut diagonally the logs into 1 cm thick slices. Place slices, cut side up on two paper lined baking sheets. Cook 20-25 minutes, turning once.
Cool biscotti completely before storing in biscuit tins.