Makes 8 large Cold Vegetarian Nuts
This Biscotti is slightly softer than usual and it is possible to
eat them, albeit with a little caution, without the need to dunk. BUT Biscotti
is for dunking……so DUNK.
100g/4oz Softened Butter
225g/8oz White Sugar
¼ teasp salt
2 large Eggs
250g/9oz Self Raising Flour
50g/2oz Ground Almonds
Flaked Almonds for topping
1. Preheat the oven to 180C, 350F, gas Mark 4 and line a large baking sheet with
2. In a large mixing bowl, cream together butter and sugar until light and
3. Add the eggs and beat until well combined.
4. Add the flour and ground almonds and mix to form a stiff dough.
5. Transfer the dough to a floured work surface and form into a rectangle about
30cm/12 inches x 10cm/4 inches.
6. Sprinkle flaked almonds over the
top pressing them into the surface then transfer to the prepared baking sheet
and bake for about 25 minutes. It won’t be completely cooked at this stage and
will spread out.
7. Remove from the oven and allow to cool on a wire rack for about 5 minutes.
Reduce oven temperature to 150C, 300F, gas Mark 2.
8. Transfer the biscotti to a cutting board and using a sharp serrated knife,
cut into slices about 5cm/1-inch-thick and 15cm/6-inches long. Arrange the
biscotti, cut sides down, on the baking sheet, return to the oven and continue
to bake for a further 8 minutes until crisp. Cool on wire racks.
introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.