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Homemade vanilla almond biscotti

One of my favourite types of cookies – biscotti, almond biscotti. I used to order these in cafés for dessert or in the afternoon when I needed a snack with my coffee. My cousin chef told me how ‘easy’ it was to make it and gave me the recipe below. I am not 100% sure where she got it from or if it is one of her creations but I can say that it is GOOD! I have made almond biscotti many times now, and it is relatively easy, the only ‘consuming’ part is baking it twice but it is seriously worth it!

I was a little reluctant in posting this, feeling a little ‘amateur-ish’ after watching Junior MasterChef! At 12, all I cared about was playing with my friends, eat and play with my friends and that’s pretty much it! I wouldn’t even know what truffles look like, yet alone cook with them! How times have changed.

Anyway, back to my almond biscotti, very ‘amateur-ish’ but it is definitely tasty!

Vanilla almond biscotti ingredients:

2 cups of plain flour

1½ tsp baking powder

¾ cups sugar (reduced if you don’t want it too sweet)

¾ cups whole almonds

3 eggs

2½ tsp vanilla extract

Directions:

Preheat oven 160 degrees

Place flour, baking powder, sugar and almonds in bowl

Whisk eggs until fluffy, then add vanilla extract. Mix well and add to dry mixture, fold to form sticky dough. Mixture should be sticky and wet and resemble batter rather than dough

Butter a baking bread pan, so it won’t be sticky and place mixture in

Put in oven and bake for 35 minutes

Remove from oven and let it cool, I left it for a good 30 – 40 minutes

With a sharp knife, slice into tiny pieces – how thick you want the slices to be is up to you, I quite like mine relatively thin

Bake for another 10 – 15 minutes until slightly brown and voila

Crisp, not too sweet, twice-baked cookie. Gave half to my brother, F, and his response was ‘is that all?’ Promise to make you more next week! It’s great for a snack and can be enjoyed with a cup of coffee or tea, or simple eat it on its own. I can’t stop snacking on these now!