Almond Biscotti 意大利杏仁脆饼

Almond Biscotti

      Ingredients:
      2 eggs
      100g caster sugar
      1 tsp vanilla extract
      230g plain flour
      2 tbsp ground almond/almond meal
      1 tsp baking powder
      1/4 tsp salt
      60g almonds, whole
      70g black currants or raisins

      Method:

• Sieve flour, baking powder and salt together in a bowl, set aside.
• Beat eggs and sugar on high speed till thick, pale and fluffy. Add in vanilla extract, mix well.
• Add flour mixture and ground almond to the egg mixture and beat till well combined. Fold in almonds and black currants.
• Sprinkle flour onto lined baking tray. Then pour sticky dough onto it and (flour your hand as the dough is quite sticky) shape into a log, about 12 inches long.
• Bake at preheated oven at 180 deg C for 25 mins.
• Remove from oven and let cool on a wire rack for about 15 mins.
• Transfer log to a cutting board and cut into 1/2 inch diagonal slices with a serrated knife. Place Biscotti cut side down on the baking sheet. Bake at 165 deg C for about 10 mins, turn slices over and bake for another 10 mins.
• Remove from oven and let cool. Store in an airtight container.

      recipe adapted from No-Frills Recipes with slight adjustments