Almond Biscotti – I love these twice baked biscuits because of they’re sweet yet has this acidic side to them. I love how these dry biscuits makes a great treat. Sprinkle some icing sugar just for effect and a little extra.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
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Going strong since 2013.
Love.
Edward x
Ingredients
- 150g millet
- 30g flaxseeds
- 30g oats
- 100g raw unrefined cane sugar
- 80g blanched almonds, grounds
- 20g white rice flour
- 60g potato starch
- 2tsp baking powder
- Pinch of salt
- 100ml olive oil
- 90ml Vin Santo
- 80g whole almonds, unblanched
Instructions
- Preheat oven to 180 degrees Celsius, or if you have convection oven to 160 degrees Celsius.
- Line a baking tray with parchment paper.
- Grind millet, flaxseeds, oats, sugar, blanched almonds and salt in a high-speed blender. Place in a large mixing bowl.
- Add the rice flour, potato starch and baking powder. Mix well with a spatula.
- Stir in the olive oil. Then add the Vin Santo wine. Add in the whole almonds. Leave to rest for about 10 minutes.
- Toss some white rice flour onto a surface and cut the dough in half with a spatula. Use your hands to scoop the dough onto the flour and turn it around in the flour. Scoop the dough onto the parchment and arrange into a rectangular with width of about 2 inches.
- Cover the baking tray with aluminium foil. Bake in the oven for 30 minutes.
- Remove the biscotti from the oven and leave to cool. Refrigerate in the fridge overnight or for at 6 hours.
- Preheat the oven once again at the above temperature.
- Using a sharp knife and cut the biscotti at 1 or 1.5cm intervals.
- Bake in the oven for a further 10 minutes, uncovered.
- Serve once cool. Drizzle with some icing sugar, if required.