Italian Almond Biscotti is the perfect companion with a hot cup of cappuccino or hot chocolate. Perfect for dipping. Italian Almond Biscotti's origin is as the name says, from Italy. Just another good reason to love the Italians even more! This is of course also a classical recipe. Classical recipes are for me the best. And most of the time it can also be turned into different variations if you just make a few adjustments here and there. Italian Almond Biscotti can be transformed into different flavours as well. You can make chocolate biscotti, pistachio and cranberry, orange and cardamom etc. This is also a lovely biscuit to enjoy as a side together with a lovely dessert such as Crème Brûlée. A little bit of history about Biscotti: The word means: ‘Baked twice’. And this is exactly what the recipe requires you to do. After cutting them, you bake it a second time. It is also known as Cantucci, and it comes from the Italian city, Prato. It is a lovely idea for a present r gift to someone, and you can beautifully wrap them. With all kinds of ribbons, in all kinds of bags, or console jars. You can let your creativity run wild with you. This recipe I also have for so long now, and almost lost it with my car burglary. I am quite lucky to have it back, as this one was very badly ruined with water. NOTE: I would also strongly recommend that you use an oven you know. It is very important to watch to baking time, if you are unfamiliar with your stove, it could bake too long if you don't know the oven very well.
Place the flour, caster sugar, baking powder, eggs, egg yolk, vanilla essence, almond essence and flaked almonds in a mixing bowl
NOTE: If you have a Ken Wood or Kitchen Aid mixer, use this machine for quicker results than mixing by hand .
Mix the ingredients together with a wooden spoon, if doing by hand, or in your Ken Wood or Kitchen Aid machine.
A soft dough must form.
The dough must be soft but slightly sticky.
Knead the dough on a flour-sprinkled surface.
If the dough is too sticky, you can sprinkle some flour on the surface: Spray your baking tray with spray and cook and form a long log, shaped like a sausage.
Place the log onto the baking tray and press the top art slightly down, the log must be about 2.5 cm thick.
NOTE: Sprinkle a little bit of flour on top of the log, it prevents it from baking too dark.
NOTE: You can use a stationary ruler to measure the log, for me it works well. Use a knife and cut incisions onto the log of dough. This is where you will cut it after baked the first time.
Bake in the oven for about 30 minutes until light golden brown and firm if touched.
NOTE: Your baking time will depend on your oven strength. Keep an eye on the Biscotti and if you think it bakes too quickly, lower the temperature slightly or take out of the oven.
Cut the Biscotti incisions while the Biscotti is still warm and soft, be careful. It can break easily.
NOTE: After it cooled down it would be too hard to cut.
Arrange the cut pieces of Biscotti on the baking tray and place the baking tray back into the oven and bake for another 10 minutes until golden brown.
NOTE: This time will also depend on your oven's strength. Be careful not to over bake. It is a very delicate biscuit.
NOTE: Don't bake it too long, it must not be dark brown, but a beautiful golden brown colour..
Let cool on a wire rack and sprinkle with icing sugar as optional .