Italian Almond Biscotti Recipe

200 g

215 g

90 g

2.5 ml

2

1

Whole unblanched almonds

Plain flour

Sugar

Bicarbonate of soda

Eggs

Egg white, lightly beaten

Pinch of salt

Pinch of saffron powder

• Preheat the oven to 190oC/375oF/Gas 5. Grease and flour two baking sheets.
• Spread the almonds on an ungreased baking sheet and bake until lightly browned, about 15 minutes.
• When cool, grind 50 g of the almonds in a food processor, blender or coffee grinder until pulverized.
• Coarsely chop the remaining almonds in two or three pieces each. Set aside.
• Combine the flour, sugar, salt, saffron powder, bicarbonate of soda and ground almonds in a bowl and mix to blend.
• Make a well in the centre and add the eggs. Stir to form a rough dough. Transfer to a floured surface and knead until well blended. Knead in the chopped almonds.
• Divide the dough into three equal parts. Roll into logs about 2.5 cm diameter. Place on one of the prepared sheets, brush with the egg white and bake for 20 minutes. Remove from the oven. Lower the oven temperature to 140^oC/275^oF/Gas 1.
• With a very sharp knife, cut into each log at an angle making 1 cm slices.
• Return the slices on the baking sheets to the oven and bake for 25 minutes.
• Transfer to a wire rack to cool.