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Almond Biscotti (Biscotti di Mandorle)

by Annalisa Brown (follow)
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These classic Italian biscuits can be found in any Italian home and are usually the staple recipe of any matriarchal kitchen residing Nonna.

My mum is no exception and although the amount she makes these days are generally more conservative, she will always make an effort during the festive seasons to line our take home goodie bags with Panettone, a bottle of Proseco, a bag of Biscotti di Mandorle and a bag of Parigini Biscotti.

These biscuits completely defy any clean eating sentiments I may hold however, my husband doesn’t make any such claims and can usually be seen gorging on the Almond Biscotti before they even make it home. It's an easy, minimal ingredient bake off just in time for the Christmas holidays.

Home made Almond Biscotti (Biscotti di Mandorle) are classic Italian biscuits which can be found in any Italian home.


Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
Makes: 1kg

Ingredients
8 Egg Whites
1 Egg Yolk
600gm Caster Sugar
600gm Raw Whole Almonds
600gm Plain Flour

Method
In a large bowl whisk the egg whites for 15 minutes or until stiff peaks form.

Add the almonds and flour to the egg whites and blend until thoroughly combined and you have a sticky biscuit dough.

Preheat the oven to 170°C.

Line two trays with baking paper.

Spread the biscuit dough across the two trays, you should be able to make four small loaves.

Line trays with baking paper and spread the biscuit dough across the trays to make small bread loaves.


Place the loaves into the oven and bake for 15-20 minutes. The loaves will start to turn slightly in colour, similar to when cooking a meringue.

Bake the loaves for 15-20 minutes or until they just start to turn in colour - being careful not to overcook them.


Remove from the oven and slice the loaves thinly. Place the biscuits onto the trays and return to the oven to dry out for a couple of minutes.

Slice the loaves thinly to create the Biscotti.


Remove from the oven and cool. Store the biscuits in a sealed tin or container. The biscuits will last for up to a month (if you’re lucky).

Allow the Almond Biscotti to cool before storing them.


They make great little gifts or you may want to include a bag in a Food Hamper.

Notes
Traditional Biscotti di Mandorle are made without any egg yolks however, my mum likes to add a slight colour to her biscuits and adds one egg yolk to the recipe.

Package the Almond Biscotti in small bags or cellophane paper and give them to family and friends as gifts or include a bag in a Food Hamper.


Categories
#Biscuits
#Almonds
#Italian
#Biscotti
#Baking
#Christmas
#Snacks
#Sweets
#Biscotti de Mandorle
#Gifts
#Almond Biscuits
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