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Almond Biscotti with Cappuccino
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare.
Ingredients
- 1 cup plain flour (maida)
- ¼ cup almond (badam) slivers
- ½ tsp baking soda
- 1 tsp vanilla essence
- ¼ cup castor sugar or powdered sugar
- 1 tsp lemon rind
- ¼ cup softened butter
- 1½ tbsp cold milk
Instructions
- Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.
- Rub the butter into the flour mixture till the mixture resembles bread crumbs.
- Add the cold milk and almonds. Gently knead it into a dough.
- Refrigerate for 15 to 20 minutes.
- Roll into a 12 mm. ( ½") thick sheet.
- Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles.
- Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack.
- Serve with cappuccino.
