Almond Biscotti

Biscotti, meaning 'twice baked' in Italian, are the hard sweet (and often) nutty biscuits you can buy in coffee shops. They are perfect for dunking in milky coffee and they have the added benefit (unlike a big fat muffin) of being practically fat free.

Despite what some people think, being a mum does not involve going to Starbucks everyday. Why on earth do people think that?! The last time I took the boys to a coffee shop (*shudders while remembering*) I ended up drinking cold coffee while Daniel wailed and protested to being strapped in the buggy and Joshua snaped hundreds of those little wooden stirrer things in half shouting 'drumsticks broken mummy' at the top of his voice.

So, until such a time as they are both at school and I can spend my free time doing lunch and doing coffee and doing shopping with other mummies (unlikely to happen but I can dream), I can make these delicious and easy almond biscotti at home and dunk them in my coffee while watching Mr Tumble. Bliss.

Biscotti are surprisingly very easy to make (and they do look pretty impressive too) and a good one to make with kids as they don't take too long. Swap a fat free biscotti for your digestive or shortbread.

This recipe is one which I found and adapted from the BBC Good Food Website by Mary Cadogan.

Almond Biscotti: Makes 20 - 24 biscuits

Time:  15 mins+ 40 mins baking
Cost:  7p per serving*
Calories:  79 per serving*

*Based on 22 servings from the ingredients below

  • 2 eggs
  • 100g caster sugar
  • 200g plain flour , plus extra for dusting
  • 50g plain wholemeal flour
  • Zest of 1 lemon
  • 50g toasted whole almonds
  • A little oil for greasing
  1. Pre-heat the oven to 180C / gas 4.
  2. Grease a large baking sheet with a little oil or line with baking parchment.
  3. Whisk the eggs and sugar in a large bowl until light and fluffy. Add the flours, lemon zest and almonds. Fold into the egg mix to make a soft dough. If it's a little sticky then add more flour.
  4. Tip the biscotti dough onto a lightly floured surface and shape into a rough rectangle shape approximately 25cm x 10cm in size, and 3cm thick. Pop onto the baking sheet and bake for 30 mins until lightly browned on top.
  5. Remove from the oven and reduce the temperature of the oven to 160 C / gas 3.
  6. Slide the part-baked biscotti onto a chopping board and cut into 20 - 24 slices approximately 1cm thick. Return to the baking sheet, cut-sides up and bake for around 10 mins until crisp. Cool on a wire rack, dunk in coffee and enjoy!

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