Kane's Kitchen - 8th November 2011 - Cinnamon and Almond Biscotti

Cinnamon and Almond Biscotti

 

The perfect Christmas gift!

Makes:         Approx. 35, depending on desired thickness of biscotti     

Prep Time:   20 minutes

Cook Time:  40 minutes plus 60 minutes cooling time

What You’ll Need:

• 2 cups plain flour, sifted
• 1 cup caster sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp pure almond essence
• ½ tsp vanilla extract
• Finely grated rind of ½ a small lemon (approx. 2 tsp)
• 2 eggs
• 150g whole almonds – about a cup – chopped coarsely and then toasted

  

What You’ll Need To Do:

1.        Preheat oven to 170C.  Line a large baking tray with baking paper.

2.        Combine the sugar, lemon zest, eggs, almond essence and vanilla essence in a large bowl.  Beat with electric beaters until thickened and well combined.

3.        Fold in sifted flour, baking powder, cinnamon, salt and almonds.  Turn dough out onto a floured surface and knead lightly until the dough is smooth. 

4.        Divide the mixture in half and shape into two logs about 25cms x 5cms and put on the baking tray, ensuring adequate space between the logs.  Bake for 20-25 mins until the dough is firm to the touch and slightly golden.  Remove from the oven and set aside to cool completely (about 60 mins).

5.        Turn the oven down to 140C.  Once the dough is cool, use a serrated knife to cut each log on the diagonal into 0.5cm slices.

6.        Lay slices flat on the baking tray and then return to the oven for 10 minutes.  Turn.  Bake for a further 5-10 mins or until completely dried out and crisp. 

7.        Remove from oven and allow to cool.  Store in an airtight container for up to 3 weeks.

  

For an indulgent finish, melt 85g dark chocolate with 1 tsp butter in a metal bowl over boiling water.  Dip one end of the biscotti in the chocolate and allow to air dry until firm.