Almond Biscotti
Almond biscotti or cantucci, are twice baked Italian biscuits. Perfect to dunk into your coffee.
Servings: 30 Biscuits
Calories: 68kcal
Ingredients
- 125 ml Olive oil
- 100 g White granulated sugar
- 192 g Plain Flour
- 7 g Baking Powder
- 3 Medium Eggs
- 5 ml Almond Extract
- 50 g Chopped Almonds
Instructions
- Preheat the oven to 190degrees and line an oven traywith baking paper
- In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended.
- In a separate bowl combine the flour, baking powder and almonds.
- Add the flour mixture to the egg mixture and stir until you have a heavy dough
- Roll the dough into a log and press it down onto the baking paper. You want it to be about 1/2 inch thick.
- Bake it for 30 minutes until golden brown.
- Take it out of the oven and let it cool down for about 20 minutes
- Once it has cooked down cut your dough into slices of about 1/2 inch each.
- Place the cookies with the sliced side up on the baking sheet and bake for 6 minutes. Then turn them over and bake for a further 6 minutes. Both sides should now be toasted.