Almond Biscotti

I must say, this is the first thing I have baked from my '500 Cookies' book and I absolutely love it! This was so incredibly easy to make and so quick in preparation. It does take a while to do the baking of it, but as long as you have a minute to keep an eye on the oven I can't think of an easier recipe that has such a fantastic result. I will definitely be making these again, everyone loved them and they just look gorgeous.

Oh and a small note while I think of it, I found the second baking of these to need much less than the recipe said so it's good to keep an eye on them. May just be my oven though! These also go considerably more crunchy once cool, so resist the temptation to overbake them.

Almond Biscotti

Makes 3 dozen

300g plain flour

200g caster sugar

1 tsp baking powder

1/4 tsp salt

3 eggs

2 tsp vanilla essence

100 g whole blanched almonds

Preheat the oven to 150C. Grease and flour two baking sheets. Mix the dry ingredients together in a large bowl. Whisk the eggs and vanilla essence together, then stir in the dry ingredients. Add the almonds and stir them into the dough. The dough at this stage should be sticky.

Divide the dough between the baking sheets and shape into two flat loaves about 25cm long by 5cm wide. Bake for 35 to 40 minutes until pale golden. Remove from the oven onto a chopping board and immediately slice into thin pieces about 1cm wide.

Lay the slices back onto the baking sheets and cook for 10 to 15 minutes. Turn over each slice and cook for a further 10 to 15 minutes, or until the slices are golden brown. Remove from the oven and allow to cool.

When cool, store in an airtight container. The biscotti will keep for a couple of weeks.