Almond Biscotti

There are certain things in life that one considers to be truly delightful – they are different for us all. For me, a strong coffee coupled with a crunchy biscuit or flaky pastry, preferably of Italian extraction, is one such delight. However, since moving away from my favourite coffee shop in Aberystwyth, obtaining such a treat has proved a little trickier. Happily, almond biscotti, the traditional Italian biscuit, are jolly simple to make – so there are no excuses not to follow this frugal recipe!

Twice baked for longevity, the origins of biscotti lie in protracted journeys – though, like many great inventions, they have succeeded in transcending the boundaries of their original purpose. Indeed, it seems reasonable to state that biscotti (and not only the almond variety) have gripped the hearts and coffee habits of many the world over and it isn’t difficult to see, or rather to taste, why.

As any self-respecting coffee drinker will tell you, our caffeinated friend is at its heavenly best when avoiding the sweet. Of course, biscotti do contain sugar, but they remain a long chalk from the tooth-rotting standard set by the American cookie – a standard which has, reportedly, seen the Cookie Monster require a full set of dentures. Clearly, these Italians knew what they were doing – which will perhaps come as a surprise to some.

Unfortunately, as delicious and healthy as they are, nuts can prove a little weighty on one’s financial burden if one isn’t careful. However, steps can be taken to ensure frugality! Indeed, to make the most of the contents of one’s wallet it is best to purchase almonds in their raw form (200g for £1.50). This also serves to improve their versatility, as it is possible to roast and blanch them on a whim. Check out the recipe below for instructions and do enjoy these delicious Italian biscuits.

For something a little more indulgent, why not check out my recipe for chocolate biscotti

Almond Biscotti {recipe}

Makes 14-16

Ingredients:

• 100g plain flour

• 60g golden caster sugar

• ¼ tsp baking powder

• 1 medium egg

• 50g roasted almonds, roughly chopped

• 1 tbsp milk, preferably whole

• ½ tsp almond extract

• A pinch of salt

Method:

1. Simmer the almonds in a pan of hot water for no more than a minute. Strain them and pop the nuts out of their skins. Throw them into a baking tray and roast until golden brown at 180C. This should take 8-10 minutes.

2. Sieve the plain flour into a large mixing bowl and add the sugar, baking powder and salt – mix thoroughly, form a well in the middle. Whisk together the milk, egg and extract and pour into the well along with the almonds, roughly chopped. With a fork work this into a dough.

3. Turn the dough out onto a lightly floured surface, it should be very sticky. Knead it a little and form into a ball. Place this onto a greased and lined baking tray and form into a log roughly 9 inches in length – pat down slightly. Bake at 180C for 20-25 minutes, until hard and golden brown.

4. Using a bread knife diagonally slice the log into sections roughly 1cm wide. Place them back on the baking tray and cook at 150C until hard and brown remembering to turn them half way through. This should take no more than 15 minutes. Leave them to cool a little before scoffing.

Cost: We got a ridiculous deal on our almonds – 600g for £2 – but that really was an anomaly, so the price will reflect normal market conditions! Indeed, assuming you haven’t procured your almonds quite so frugally, following this recipe to fruition should set you back around £1 which still isn’t half bad! Enjoy them and make sure to brew a jolly strong-armed coffee!