Spiced Almond Biscotti
approx 24 Cold
Vegetarian Nuts Baked Fayre
Dairy free Italy
½ teasp Vanilla Extract
½ teasp Ground Star Anise
Self Raising Flour
Almonds, very roughly chopped
Preheat the oven to 180C, 375F, Gas Mark 5 and line a baking sheet with
parchment or greaseproof paper.
Place the eggs in a large bowl, beat well then add the vanilla, sugar and
star anise and mix
Stir the flour and star anise into egg mixture, beat with a wooden spoon to
combine then mix in the nuts until
4. Divide the dough in two, transfer to a well floured work surface and shape each half into a
long log about 7.5cm/ 2 ½ inch wide. Place them well spaced apart on
the baking sheet and smooth the tops and sides with a rubber spatula. Bake for
5. Remove from the oven and allow to cool for a few minutes. Reduce the
oven temperature to 150C, 300F, Gas Mark 2.
Slide the logs onto a cutting board. With a large serrated knife, cut
each log diagonally into 12mm/ ½ inch slices. Place the slices cut sides down on
the baking tray and return to the oven for 10 minutes.
7. After 10 minutes, turn the biscotti over and bake for a
further 10 minutes.
Transfer to wire racks to cool completely.
are traditionally served with coffee as "dunkers". They are supposed
to be hard so don't try eating them without dunking first!
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