Biscotti

Ingredients

• 1 1/4 cups almonds (, whole, raw, unsalted (Note 1))
• 60g (4 tbsp) unsalted butter, melted and cooled but still fluid ( (or light olive oil - Note 2))
• 3/4 cup caster sugar (superfine sugar)
• 2 large eggs (, fridge cold best, 50-55g / 2oz each (Note 3))
• 1 tsp vanilla extract
• 3/4 tsp almond extract ((substitute more vanilla))
• 1 3/4 cups plain flour (all-purpose flour)
• 2 tsp baking powder ((sub 1/2 tsp baking soda))
• 1/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))

Steps

1. 1

   Toast almonds 10 min, cool. Whisk butter and sugar, then remaining wet ingredients. Stir in dry ingredients with wooden spoon. Shape into 2 logs, bake 25 min at 180°C/350°F (160°C fan). Cool, slice 8mm / 1/3" thick, bake 24 min (flipping halfway) at 150°/300°F (130°C fan), cool on trays.

2. 2

   Preheat the oven to 180°C/350°F (160°C fan-forced).

3. 3

   Toast almonds - Spread the almonds on a tray and bake for 10 minutes, shaking the tray once. Fully cool before adding into dough.

4. 4

   Wet ingredients - Whisk the butter and caster sugar in a bowl. Add eggs, vanilla and almond extract, whisk to combine.

5. 5

   Dry ingredients - Add the flour, then scatter the baking powder and salt across the surface. Mix with a wooden spoon until the flour is almost completely mixed in. Add the almonds, mix until fully combined - it should be like a cookie dough, a bit sticky but just firm enough to handle. (If it's super sticky, refrigerate 15 min).

6. 6

   Logs - Divide the mixture into two and scrape out onto a paper lined tray. Shape into 2 logs 5 cm wide, 2 cm tall, 27 cm long (2 x 0.8 x /12"), set 7cm/2.5" apart - they will spread. (If the mixture is sticky, use wet hands, if really sticky, refrigerate dough for 10 minutes).

7. 7

   Bake 1 (30 minutes) - Bake for 25 minutes or until light golden. Fully cool - about 1 hour. (Cooler = easier to slice without crumbling, it's even easier the next day).

8. 8

   Preheat oven to 150°/300°F (130°C fan-forced).

9. 9

   Slice - Using a sharp serrated knife, slice on the diagonal into 7mm / 1/3" thick slices. You can cut thicker if you want, but I like my biscotti thinner. I get ~40 pieces plus log ends.

10. 10

    Bake 2 (24 minutes) - Place on 2 lined trays. Bake for 12 minutes, flip, then bake for another 12 minutes or until light golden. (They will take longer if you cut yours thicker).

11. 11

    Cool on the tray - they will fully crisp once cool. Enjoy!