Originally uploaded by wjharrison77.
My kitchen has been well used this weekend. Perhaps even over-worked. Spent hours on Friday night making dishes to take to a hen day lunch -that’s a batchelorette party to non-Brits. Made a lentil salad, spiced couscous and an aubergine dish. That was the evening of the crab too. And today I dealt with my post-hen night, fuzzy head by cooking up a storm: crab cakes for dinner; roasted tomato and onion soup for this week’s lunches; gyoza for the freezer and almond biscotti for reading the newspaper.
I’ll share the biscotti recipe first. I assumed “biscotti” meant biscuit in Italian. Found out today that it actually means twice baked.
250g plain flour
200g caster sugar
50g ground almonds
2 medium eggs
1 egg seperated – yolk for dough, white for glazing
1/2 tspn baking powder
1/2 tspn vanilla essence
Pinch of salt
100g whole almonds, toasted
- Sieve flour, sugar, ground almonds and baking powder.
- Add salt, eggs (including extra yolk) and vanilla essence. Mix until mixture turns into a sticky ball of dough. You may need to use a tiny bit of water if the mixture if too dry.
- On a floury suface with floury hands knead the whole almonds into the dough.
- Split the dough mixture in two and roll into logs, approximately 5cm wide.
- Place logs on seperate baking trays lined with baking paper, brush with egg white and place in a 180oC pre-heated oven. Bake for 30 minutes until golden brown and firm.
- Remove trays from the oven and lower temperature of oven to 140oC. Once the biscotti have cooled slightly cut the logs into 5cm wide slices.
- Bake the slices in the oven cut-side up for 30 mins.
- Leave to cool and serve.
I like my biscotti dunked in coffee. Sicilians apparently prefer them with Moscato (sweet) wine. Dunking biscuits in wine? Can’t quite imagine..