ALMOND BISCOTTI (Italian almond biscuits)

In this video I’m taking you back to my childhood, and pretty much every Italian household.

I’m showing you how I make almond biscotti (Italian almond biscuits). This Italian staple is pretty much served all the time when the coffee gets put on.

There are a lot of variations for this recipe, with different shapes and sizes and the additional of dried fruits and spices.

This recipe is one that’s been in my family a long time and has been passed down for generations.

It’s hard to stop at just one. They can be enjoyed on their own as a snack, but I think they’re best served with a coffee.

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ALMOND BISCOTTI (Italian Almond Biscuits)

Ingredients (Small batch for 40-45 biscotti)
3 room temperature egg whites
½ cup caster sugar
1 cup all purpose (Plain) flour
350g (12oz) fresh almonds
1 tbsp vanilla extract
Cream of tartar

Method:
1. Preheat oven to 160C/320F fan-forced or 180C/356F conventional/non fan-forced.
2. Beat egg whites until foamy.
3. Add cream of tartar and gradually add sugar a tablespoon at a time every 20-30 seconds.
4. Sift flour into meringue and add almonds.
5. Mix until all ingredients are incorporated and even distributed.
6. Transfer to a loaf baking tin and bake for 45 minutes to an hour until a toothpick inserted comes out and surface is barely or lightly browned. Allow to cool to room temperature.
7. Set oven to 100C/212F fan forced or 120C/248F conventional/non fan-forced.
8. Slice thin strips no thicker than 3-6mm or eighth to ¼ inch thick.
9. Place on tray lined with baking paper and bake for one hour until biscotti is dry, avoiding any colouration.
10. Allow to cool and store in an airtight container, or serve immediately with coffee/tea.

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