Italian almond biscotti
Crispy almond slices that are baked twice: first as a loaf, then in portions.
90 min · 12 servings
Per serving
Approximately 255 kcal Protein: 6.4 g Fat: 9.0 g Carbohydrates: 37.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Wheat flour - 350 g
- Raw almonds - 100 g
- Sugar - 160 g
- Eggs - 3 pcs.
- Butter - 50 g
- Baking powder - 8 g
- Salt - 1 g
- Vanilla extract – 4 g
How to cook
- Dry the almonds for 8 minutes at 170 °C and cool.
- Beat soft butter with sugar, stir in eggs and vanilla. Add flour, baking powder, salt and almonds.
- Form two short loaves on parchment paper. Bake at 180°C for 25 minutes until firm.
- Cool for 15 minutes and cut diagonally into slices 1–1.5 cm thick.
- Place cut side down and dry at 150°C for 10 minutes on each side. Cool completely.
Products for the recipe
- Almonds raw — Raw almonds are included in the recipe. The quantity depends on the number of servings.
The double baking technique has been retained. The editorial proportion contains less sugar and butter, and more flour, so that the dough can be easily shaped in the home kitchen. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Biscotti · CC BY-SA 4.0