Biscotti, also known as mandelbrot in Jewish tradition, are exquisite almond cookies that boast a delightful crunch with every bite. The term “biscotti” originates from the Italian language, translating to ‘twice cooked’, a nod to the unique baking process these delectable treats undergo. Initially, a sweet dough is carefully shaped into a loaf and baked until golden. Subsequently, the loaf is sliced into individual pieces, which are then baked once more to achieve the perfect texture.
Ingredients
- 1 egg
- 50 g caster sugar
- 3 tbsp vegetable oil
- 140 g plain flour (all-purpose flour)
- 2 tsp baking powder
- Pinch of salt
- 35 g whole almonds
- Zest of 1 lemon
Directions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a non-stick liner.
- In a large mixing bowl, beat together the egg, caster sugar, and vegetable oil until well combined.
- Sift the plain flour, baking powder, and salt into the egg mixture. Add the whole almonds and lemon zest, then mix until a stiff dough forms.
- Shape the dough into a loaf approximately 8cm (3 inches) wide and 2.5cm (1 inch) high. If the dough is sticky, wet your hands slightly to help shape it.
- Bake the loaf in the preheated oven for 20-25 minutes, or until lightly browned. Once baked, remove from the oven and allow to cool on wire racks.
- While the loaf is cooling, preheat your oven to 200°C (400°F) for the second baking stage.
- Once the loaf is almost cooled, use a bread knife to slice it into 1cm (½ inch) slices. Arrange the slices cut-side down on the lined baking sheet.
- Bake the sliced biscotti at 200°C (400°F) for 10-12 minutes, or until dry and lightly browned.
- Allow the biscotti to cool completely before storing them in an airtight container.
Nutrition Facts
- Serving Size:1g
- Calories:89kcal
- Carbohydrates:11g
- Protein:2g
- Fat:4g
- Cholesterol:11mg
- Sodium:64mg
- Fiber:1g
- Sugar:
