Almond Biscotti

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At my wedding in 2009, we had a candy buffet, at my sister’s wedding she had a cookie station! It was an idea I gave to her after seeing this several times online and thought it would be a yummy thing to do for the wedding guests (and not be the same as what I did!)

I made four different kinds of cookies, and my aunt made some heart shaped sugar cookies which people could decorate with icing and sprinkles – it went down well!

The first cookie I made was Almond Biscotti…they were served with coffee after the meal and every one told me how delicious they were :D They do end up becoming quite hard after baking, so need the hot drink to soften them up.

Almond Biscotti | The Purple Pumpkin Blog

You bake the biscotti, not just once, but twice! You might think that they’ll be tricky to cook, but they really aren’t, and I will definitely be experimenting with different flavours in the future. They take a long while to cook – around an hour or so in total – but they are worth the effort!

Almond Biscotti | The Purple Pumpkin Blog

Almond Biscotti | The Purple Pumpkin Blog

Almond Biscotti | The Purple Pumpkin Blog

Almond Biscotti

Almond Biscotti

Yield: 24
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 300g (10oz) plain flour
  • 200g (7oz) caster sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 100g (3½oz) whole blanched almonds

Instructions

  1. Pre-heat the oven to 150C/300F/Gas 2.
  2. Grease two baking sheets.
  3. Mix the flour, caster sugar, baking powder and salt in a bowl
  4. In another bowl, whisk the eggs and vanilla together
  5. Stir the wet ingredients into the dry ingredients, then add the almonds
  6. Bring everything together into a sticky dough
  7. Divide the dough in half and form into a flat sausage shape about 25cm (10") long by 5cm (2") wide
  8. Bake in the oven for 35-40 minutes until pale golden - the dough will spread a little
  9. Remove from the oven and slide onto a chopping board and immediately slice into thin pieces about 1cm (½") wide.
  10. Lay the slices back onto the baking sheet and bake for a further 10-15 mins, before turning over and baking for another 10-15 minutes.
  11. Remove from the oven and allow to cool on a wire rack
  12. Store in an airtight container - the biscotti will keep for a couple of weeks

 

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