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Makes 24 large or 36
The classic Italian flavours of this biscotti will always find favour. They keep in an airtight container for up to a month.
2¼ cups (270 g) cake flour
1 t (5 ml) baking powder
¼ t (1 ml) salt
4 T (45 ml) butter
1 cup (200 g) sugar
2 large eggs
½ t (2,5 ml) vanilla essence
¼ t (1 ml) almond essence
1 cup (100 g) whole almonds with skins; toasted in a dry pan, cooled, and chopped coarse
2 T (30 ml) grated rind from 1 orange
Sift the flour, baking powder and salt together. Beat butter and sugar together with an electric mixer until light and smooth. Beat in eggs one at a time, then vanilla and almond essence. Stir in almonds and grated orange rind with a spatula. Sift dry ingredients over egg mixture, then fold in with a spatula until dough is just mixed.
Adjust oven rack to middle position and heat oven to 180°C. Halve dough and roll each half, using well-floured hands, into a rough 30cm x 5cm roll for bigger biscotti. For daintier ones, make the rolls longer and thinner. Place them about 8cm apart on a baking paper lined baking tray. Pat each dough shape to flatten it a little and to smooth it.
Bake, turning pan once, until rolls are golden and just beginning to crack on top, about 35 minutes.
Cool the rolls for 10 minutes, lower oven temperature to 160°C. Slice each roll diagonally into 2cm slices with an electric or serrated knife. Lay the slices about 1cm apart on a cooling rack placed over the baking tray and return them to the oven. Bake until crisp and golden, about 15 minutes. Cool completely. Biscotti can be stored in an airtight container for 1 month.
DUNK THE BISCOTTI
It is traditional to briefly dunk biscotti into coffee or a sweet wine like sherry or masala. This way it soaks up a little moisture but remains crisp inside.