Biscotti literally means “twice baked” in Italian - the secret behind their signature crisp exterior. These almond biscotti are beautifully crunchy on the outside while staying slightly soft and tender in the middle. They’re especially delicious served with a strong coffee fresh out of the oven. Their shelf life also makes them great investments - keep in an airtight jar and they will last for months!
Ingredients - Makes About 20 biscotti
- 250g self-raising flour
- 150g caster sugar
- 90g unsalted butter, cold and cubed
- 1 large egg (or 2 small eggs)
- 50g whole almonds
- 25g ground almonds or flaked almonds
- 1 teaspoon Maldon sea salt
Method One: By Hand
Preheat the oven to 180°C and line a baking tray with baking paper or a non-stick baking mat.
Place the flour into a large mixing bowl. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs.
Add the ground almonds, salt, and caster sugar, then mix well. Add the egg and bring the dough together by hand until it forms a soft dough that holds its shape when pressed together.
Wrap the whole almonds in a clean tea towel and lightly bash them with a rolling pin to break them into chunky pieces. Fold them through the dough.
Divide the dough into two equal pieces. Shape each into a long log, roughly rectangular in shape, and place onto the prepared baking tray.
Bake for 20 minutes, or until lightly golden and firm to the touch.
Allow the logs to cool for 5–10 minutes.
Using a sharp serrated knife, slice the logs diagonally into pieces about 1.5cm thick. Stand each biscotti upright or lay them cut-side up on the tray.
Return to the oven for 5–7 minutes, until crisp and lightly golden.
Cool completely before serving.
Method Two: Food Processor
Add the flour, sugar, salt and ground almonds to a food processor and pulse to combine them.
Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and process until the dough just comes together. The mixture should hold its shape when pressed together in your hand.
Add the whole almonds and pulse a few times until evenly distributed. you want to keep the almonds chunky as possible.
Transfer the dough onto your prepared baking tray and follow the rest of the instructions from above.