- Preheat oven to 180º/160º fan.
- Cover a baking sheet with greaseproof paper.
- Sift the flour into a large bowl, add the rest of the ingredients then mix together using the Hand Mixer with dough hooks, to form a smooth dough.
- Add a splash of water to the mix if required, to bind together.
- Roll the dough into a long rectangle of around an inch high and three inches in width, and flatten down slightly.
- Place carefully onto the baking sheet and bake in the oven for 30 minutes.
- Remove from the tray and using a sharp knife, cut the biscotti widthways into 12 even fingers then lay them on their sides back onto the baking sheet to cook for a further 15-20 minutes. This is known as the 'drying out' stage that gives the biscotti its hardness.
- Allow to cool on a wire rack before eating. Store in an airtight container.
- Make yourself a nice frothy coffee and dunk these in immediately - remember the rules; leave in the coffee long enough to soften, then repeat!
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Top tips:
- Forming a rectangle shape will result in the dough rising to form a 'half dome' when baked, which allows the shape of the biscotti when cut into fingers.
- Try different flavours such as vanilla, hazlenut, Biscoff spread or Nutella added to the dough mix.
- Use white caster sugar and vanilla essence in place of soft brown for a lighter taste and colour.
- Stand upright and dust with a little icing sugar before serving.
- Try replacing the ground almonds with biscotti spread for a different flavour.
- When baked and cooled dip the ends into melted chocolate and allow to harden.
- Double the quantities for larger batches - I like to make up smaller batches with different fillings.
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