Almond and Ginger Biscotti

I love making biscotti. It is really easy to make and looks and tastes impressive. Even when you mess the recipe up like I did with these. I used two medium eggs instead of large and my mix was too dry so I then added an extra egg, which made it too runny so then added more flour and sugar in the hope this would balance out. Some kind of miracle later they turn out absolutely fine.

The recipe belongs to these guys just tweaked slightly to suit me and my cupboards…

150g whole blanched almonds

250g ‘00’ flour

1 teaspoon baking powder

150g caster sugar

50g crystallised stem ginger, finely chopped

2 large eggs

1 teaspoon of almond extract

Preheat the oven to 180 degreesC and get 1 or 2 baking sheets ready with some baking parchment. Bung in all the ingredients and mix until it’s dough like. Split into 2 or 3 sausage/loaf shapes and put in the oven for 20 mins until golden brown. 

Remove from the oven, leave to cool slightly then cut into the ‘loaf’ on a diagonal about a centimeter width. Pop back into the oven for another 10 mins or so turning half way though. Then you can drizzle with melted chocolate…it is lovely without though too.

The biscotti wouldn’t have lasted long enough to use a nice camera and tripod so I used my camera phone… less time faffing is more time eating after all.