Almond Biscotti

August 01, 2009
I tried to make this when we were back in OUG, KL... instead of nice crunchy biscotti... mine - tak jadi and hard like batu ... I sort of gave up the idea of making it again...until recently Miss E decided to give it a go...and her biscotti was... far much better than mine.

  • 220g caster sugar
  • 2 eggs
  • finely grated rind of 1 lemon
  • 300g plain flour - sifted
  • 1/2 tsp baking powder
  • 150g whole almond - skin on
Preheat oven to 170C. Line a large baking tray with greaseproof paper.
Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick. Fold the sifted flour, baking powder and almonds, then use hand to lightly knead the dough on a floured work surface until the dough is smooth.
Divide the mixture into half. Form 2 long logs about 25cm x 5 cm wide and place on the prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to touch and slightly golden. Remove from the oven and set aside to cool completely.
Preheat the oven to 140C. Use a small serrated knife and cut each log on the diagonal in 0.5cm slices. Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely.