This authentic Italian biscotti recipe is one of my all-time favourites. The biscuits are considered to be one of the best biscuits for dunking. In the Tuscan city of Prato, where these biscuits originated, biscotti is enjoyed with fresh coffee or wine. There are many variations of Biscotti such as hazelnut, lemon, double chocolate but in this video; we make almond biscotti.
The almonds are toasted in the oven, which gives the biscotti a deep flavour. The fact that they contain olive oil instead of butter makes them healthier, but the truth is you would never know that the olive oil was in there. The flavour is sweet, nutty, and the bite is crunchy. As the liquid is dried up, the biscuits are pretty preserved and can last for weeks in an airtight container, that’s if they are not eaten in that time.
INGREDIENTS:
Whole almonds (150g)
Plain flour (313g)
Brown sugar (155g)
Demerara sugar (125g)
Large eggs (3)
Almond extract (1 tbsp)
Vanilla extract (1 tbsp)
Lemon zest (1 tsp)
Baking powder (1 1/2 tsp)
Olive oil (65g)
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