Biscotti ‘di mandorla’ (of almonds)

Serves Icon
Makes30
Time 50 Minutes
Ingredients
  • 250g ground almonds
  • 250g icing sugar (confectioners' sugar), plus 50g for dusting
  • 1-2 egg whites
  • 25 almonds, whole
  • 15 glacé cherries
  • Zest of 1 orange
  • Juice of ½ orange
  • 1 drop orange essence

How to Make It
Step 1

Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven. Prepare 2 silicone baking mats on a work surface (alternatively, use non-stick baking paper). Set aside 2 baking trays the same size as the silicone baking mats (or baking paper).

Step 2

Place the ground almonds and icing sugar (confectioners’ sugar) in a medium sized mixing bowl and stir with a wooden spoon to combine. Transfer half of the almond meal and icing sugar mixture to a second mixing bowl. Place 50g icing sugar into a third bowl.

Step 3

To make the biscotti ‘di mandorla’ (of almonds), use a fork to lightly whisk 2 egg whites. Gradually pour enough egg white (a little over ½) into 1 of the mixing bowls, stirring continuously with a wooden spoon to form a firm paste. Spoon half of the biscotti mixture into a disposable piping bag fitted with a 6B star nozzle. Pipe small amounts of the biscotti paste, about the size of a 50-cent coin onto the silicone baking mats (or non-stick baking paper). Place a spoonful of the remaining biscotti paste into the small bowl with icing sugar to coat. Repeat with the remaining biscotti paste then place onto the silicone baking mats (or non-stick baking paper).

Step 4

To make the biscotti ‘di mandorla’ (of almonds) with orange flavour, place the orange juice, zest and orange essence into the second bowl with almond meal and icing sugar mixture. Gradually pour enough egg white into the mixing bowl, stirring continuously with a wooden spoon to form a firm paste. Place a spoonful of the almond flavoured biscotti paste into the small bowl with icing sugar to coat. Repeat with the remaining biscotti paste and place onto the silicone baking mats (or non-stick baking paper).

Step 5

Push a glacé cherry into half of the biscotti and a whole almond into the remaining half of biscotti. Transfer the silicone baking mats (or baking paper) to trays and refrigerate the biscotti in baking trays for 40 minutes.

Step 6

Step 6: Remove biscotti from the fridge and bake, one tray at a time in the oven for 10-12 minutes.

Note: The Biscotti ‘di mandorla’ (of almonds) will be a little soft to the touch when removing from the oven and they should not be coloured.

Step 7

Transfer to a wire rack to cool completely before serving – buon appetito.

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