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.
: 20 minutes
: 15-20 minutes
8 Egg Whites
1 Egg Yolk
600gm Caster Sugar
600gm Raw Whole Almonds
600gm Plain Flour
Line trays with baking paper and spread the biscuit dough across the trays to make small bread loaves.
Bake the loaves for 15-20 minutes or until they just start to turn in colour - being careful not to overcook them.
Slice the loaves thinly to create the Biscotti.
Allow the Almond Biscotti to cool before storing them.
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.
#Biscotti de Mandorle
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.
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