ALMOND AND ORANGE BISCOTTI
335g (2¼ cups) plain flour
1 tsp baking powder
¼ tsp ground cardamom
1 tsp ground cinnamon
¼ tsp salt
170g (¾ cup) caster sugar
65g (⅔ cup) Lucky Almond Meal
150g Lucky Oven Roasted Almonds, roughly chopped
3 eggs, lightly beaten
Finely grated rind of an orange
½ tsp vanilla extract
- Preheat fan-forced oven to 160°C. Line two baking trays with baking paper.
- Sift flour, baking powder, spices and salt together into a large bowl. Stir through sugar, almond meal and almonds. In a separate bowl whisk the eggs, rind and vanilla to combine well. Make a well in the centre of dry ingredients, pour in egg mixture and mix with hands until a dough forms.
- Divide dough in half. Lightly flour hands to prevent sticking and shape each piece into a log about 4cm wide and 30cm long. Transfer logs to a prepared baking tray, about 10cm apart. Bake for 15-20 minutes until slightly risen and a light golden brown. Rest 10 minutes
- Using a serrated knife, cut each log across into 1cm wide slices. Spread biscuits in a single layer on the baking trays. Bake for 15 minutes, turning biscuits over halfway during cooking, until pale golden. Transfer to a wire rack to cool completely.
Biscotti will keep stored in an airtight container for up to 2 weeks.
For other flavour variations, add ½ cup of cranberries, or ⅓ cup chopped crystallised ginger, or 100g 70% dark chocolate, chopped into roughly 1cm pieces. Mix in with the nuts.