Almond Biscotti

Method

• step 1

  To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).

• step 2

  Turn oven down to 150C/130C Fan/Gas 2

• step 3

  Combine Flour, Sugar, Baking Powder and Salt in a large bowl.

• step 4

  Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.

• step 5

  As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!

• step 6

  Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.

• step 7

  Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.

• step 8

  Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.

• step 9

  Bake for another 10 mins and then turn and bake the other side for 10 mins.

• step 10

  Remove from the oven and cool.

• step 11

  Store in an air-tight container.