Post by Sylvia on Jan 3, 2009 17:36:37 GMT -6
Almond and Pistachio Biscotti
Preheat oven to 180oC/350oF
Makes 12 biscuits
4 oz/125g ground almonds
2 oz/50g pistachios, shelled
2 oz/50g blanched almonds
2 medium eggs
1 medium egg yolk
4 oz/125g icing (confectioner's) sugar
1/2 Tbsp amaretto (optional)
8 oz/225g plain flour
1 tsp baking powder
pinch of salt
zest of a half lemon
Line a large baking sheet with non-stick baking parchment. Toast the ground almonds and whole nuts lightly and reserve until cool.
Beat together the eggs, egg yolk, amaretto (if using) and icing sugar until thick, then beat in the flour, baking powder and salt. Add the lemon zest, ground almonds and whole nuts and mix to form a slightly sticky dough.
Turn the dough on to a floured surface and, using lightly floured hands, form into a log measuring approximately 12 inches/30 cm long. Place down the centre of the prepared baking sheet and bake for 20 minutes.
Remove from the oven and increase the oven temperature to 200oC/400oF. Cut the log diagonally into 1 inch/2.5cm slices. (use a sharp serrated knife) Return to the baking sheet, cut side down and bake for a further 10 - 15 minutes until golden., turning once after 10 minutes. Leave to cool on a wire rack.
Store in an airtight container.
Sylvia
Preheat oven to 180oC/350oF
Makes 12 biscuits
4 oz/125g ground almonds
2 oz/50g pistachios, shelled
2 oz/50g blanched almonds
2 medium eggs
1 medium egg yolk
4 oz/125g icing (confectioner's) sugar
1/2 Tbsp amaretto (optional)
8 oz/225g plain flour
1 tsp baking powder
pinch of salt
zest of a half lemon
Line a large baking sheet with non-stick baking parchment. Toast the ground almonds and whole nuts lightly and reserve until cool.
Beat together the eggs, egg yolk, amaretto (if using) and icing sugar until thick, then beat in the flour, baking powder and salt. Add the lemon zest, ground almonds and whole nuts and mix to form a slightly sticky dough.
Turn the dough on to a floured surface and, using lightly floured hands, form into a log measuring approximately 12 inches/30 cm long. Place down the centre of the prepared baking sheet and bake for 20 minutes.
Remove from the oven and increase the oven temperature to 200oC/400oF. Cut the log diagonally into 1 inch/2.5cm slices. (use a sharp serrated knife) Return to the baking sheet, cut side down and bake for a further 10 - 15 minutes until golden., turning once after 10 minutes. Leave to cool on a wire rack.
Store in an airtight container.
Sylvia