Almond biscotti

Look, there is a biscotti. Let’s buy some. The one with almonds look nice. Or, I could bake some. Wait, have I ever baked a biscotti? Hm, I can’t remember. Could it be possible that I never baked a biscotti? Noo… but I still can’t remember. This is crazy, let’s just bake some biscotti!

So I did bake them. They turned out wonderfully perfect in their simplicity. Also, I didn’t have the recipe in my recipe book so I had to do research and after some time and quite a few different ones, I decided to go with Delia’s Almond Biscotti recipe. We all know that biscotti stands for twice-baked biscuits but in Italian. The word “biscuit” comes from the word biscotti, but that is the version in English and we know that too. So the only thing that is new here is that in this recipe, plain flour is replaced with wholemeal spelt but I believe that might not be a surprise as well.

When my son tasted the biscotti and he liked them I was pleased because by now we all know that spelt flour is the most liked but when he asked biscotti to be packed into his lunch box – well that is what I call a compliment around this house! Biscotti are staying the way they are!

This is a rather small batch so you might want to double the recipe straight away to not end up mixing it twice on the same day – like I did!

Almond biscotti

110 gr wholemeal Spelt flour

3/4 teaspoon aluminium free baking powder

pinch of salt

25 gr almond meal

50 gr almonds, skin on

75 gr raw sugar

1 large free range egg

4 drops of almond extract

Preheat oven to 170C. Line the baking tray with baking paper.

In a medium size bowl add flour, baking powder, salt, almond meal, almonds and raw sugar. Make a well in the centre of the ingredients and add egg and almond extract. Mix well and make a log shape dough. Wrap in the baking paper or clear wrap and leave in the fridge for 2 hours or overnight.

Before baking the log of dough, remove the wrapping bake for 25 minutes. Remove a tray from the oven and reduce temperature to 150C. Leave the dough to cool just for a few minutes and slice into rounds or go for diagonal shape, 8 millimetres thick. Bake for another 25 minutes. Leave on a cooling rack to cool before transferring to a biscotti jar. When I baked them the first time, we ended up with three left for the jar! The rest was for tasting, so trust me, a double batch is the way to go.

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