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Do you like biscotti? Of course you do. What’s not to like about a crisp, crunchy, almond-packed treat? Do you like recipes that require very few ingredients and minimal effort? Of course you do. That’s why you keep coming back to me. It’s nice to know I have so many
lazy kindred spirits out there.
This twice-baked cookie is perfect with a hot drink – you can dunk it right in there. Or you can munch on one as you are wandering around the house creating lists of things you should do, but probably won’t.
We woke up this morning to a dusting of snow. After an incredibly long weekend at work, it was lovely to sit down with three kitties, a hot mug of caffeine and some biscotti.
Yes. Biscotti does count as breakfast.
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Vanilla Almond Biscotti – adapted only slightly from a Donna Hay recipe – download
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 3/4 cup blanched almonds
- 3 eggs
- 2 1/2 teaspoons vanilla
Pre-heat oven to 325°F. Place the flour, baking powder, sugar and almonds in a bowl and mix together. Add the eggs and vanilla and mix well to form a dough. (You will find that the dough is quite dry, and you may find it hard to bring together – I find it easier to use my hands, and found that the dough came together better that way.) Divide the dough in two. Place the dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly. Place the logs on a baking tray lined with parchment paper and bake for 35 minutes. Remove from the oven and allow to cool completely. Cut the logs into 1/4 inch thick slices and place on a baking tray lined with parchment paper. Bake for 10-15 minutes or until the biscotti are crisp. Dunk in coffee and enjoy…