ALMOND BISCOTTI
Ingredients
500ml cake flour
250ml castor sugar
5ml baking powder
Pinch of salt
2-3 eggs
Vanilla essence
Grated rind of 1 orange
375ml whole almonds, blanched
METHOD
Mix flour, sugar, baking powder and salt in a large mixing bowl. Beat eggs, vanilla and rind together. Pour onto the dry ingredients and stir gently with a wooden spoon. Add the nuts. When you have manageable dough, divide into two and roll into a log. Place on a greased floured baking tray, leaving enough room between them as they expand. Bake at 180°C until firm and light golden. Remove and cool slightly. Slice thinly whilst warm and place flat on oven tray. Turn down the heat to 140°C and bake further until crisp but not too hard - 45mins - 1 hr should be sufficient. When cool, lightly dust the slices with some icing sugar. Keep in an airtight container and serve with coffee.
Variation: 2-3 different nuts such as Brazil nuts or hazel nuts can be used.
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