Almond Biscotti – Cantucci
48
30 min
34 min
Ingredients
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350 g plain flour
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220 g caster sugar
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2½ tsp baking powder
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½ tsp fine salt
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113 g Stork Vegan Baking Block at room temperature
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1 cup (140 g) whole almonds, coarsely chopped and lightly toasted
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2 Coccodi Eggs
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4 tbsp Amaretto (or any almond liqueur)
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2 tsp almond extract
Method
- Preheat your oven to 175 °C (fan). Line a baking sheet with parchment paper or a silicone mat.
- Chop the almonds roughly, then toast them in the oven for 5–10 minutes until lightly golden and fragrant. Set aside to cool.
- In a mixer (or using electric beaters), beat the cream, butter and sugar together until light and fluffy.
- Mix in the Amaretto and almond extract. Then, add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry mixture to the butter‑egg mixture, mixing until just combined. Stir in the chopped almonds. The dough will be quite stiff; if necessary, fold the almonds in by hand.
- Divide the dough into 2 or 3 even logs. Each log should be about 3 cm (¾ inch) high and 4 cm (1½ inch) wide, and as long as you can manage (approximately 33 cm / 13 inches is good). Place the logs on your prepared baking sheet. Chill in the fridge for about 20 minutes to firm up.
- Bake the logs for 20–25 minutes, or until they are just turning golden. They should still give slightly when pressed — don’t overbake. Remove from the oven and let them rest on the baking sheet for 10 minutes (they will continue to firm up).
- Using a sharp serrated knife, slice the logs on the diagonal into pieces about 1.3 to 2 cm thick. Place the slices cut‑side down on the baking tray. Bake for about 7 minutes, then flip each biscotti and bake for another 7 minutes, or until lightly golden all over. For even baking, you may swap trays between racks if using two trays.
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Allow the biscotti to cool completely on a wire rack, during which they will harden slightly. Store in an airtight tin; they will keep for at least 7–10 days if kept dry.
