Almond Biscotti with Cappuccino
by Tarla Dalal
Added to 236 cookbooks
This recipe has been viewed 44072 times
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare.
- Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.
- Rub the butter into the flour mixture till the mixture resembles bread crumbs.
- Add the cold milk and almonds. Gently knead it into a dough.
- Refrigerate for 15 to 20 minutes.
- Roll into a 12 mm. ( ½") thick sheet.
- Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles.
- Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack.
- Serve with cappuccino.
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