Sunday, 2 May 2010

Come Rain or Shine?

After braving the bank holiday rain to get a new loaf tin, I sat deflated on the sofa. There was one thing that is the ultimate pick me up for rainy weekend mornings. Almond and Vanilla Biscotti and an Espresso!


230gr of self-raising flour

50gr of melted (and slightly cooled) unsalted butter

2 eggs

100gr of almonds, roughly chopped

90gr of caster sugar

2 tbsp of honey

1 tsp of amaretto (optional)

1, Preheat the oven to 190 degrees or gas mark five

2, Put the flour, sugar and almonds into a bowl.

3, Beat the eggs, butter, honey, and amaretto together in a separate bowl.

4, Add the dry ingredients to the wet ingredients and mix well until it forms a dough.

5, Halve the dough and form two logs on a baking sheet (20cm long and 6 or 7 cm wide) and bake in the oven for 18-20 mins

6, Cool the biscotti logs for about 20 mins and then cut each log into 10-12 slices with a sharp serrated knife

7, Arrange the slices back onto the baking sheet and return to the oven for a further 20 minutes until they are golden and crisp. Cool and serve!

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