I first made some white chocolate and cranberry biscotti to go into my Christmas hampers back in December (I'll post that recipe soon - they were yum!), but I realised it would be a perfect recipe to re-visit in my "healthier baking" month, due to the low-fat content. This time I've switched out the chocolate and cranberries for healthy almonds! I worked out an extremely rough estimate of the fat and calorie content per piece, based on 16 pieces: 103.5 calories and 3.6g of fat - not too shabby for a snack of this tastiness! Please don't take this as a given though, I'm not a nutritionist, dietitian or mathematician for that matter, plus all of your pieces will be slightly different sizes and so the figures above will vary, I've just provided them here as a guideline.
200g plain flour
30g ground almonds
1tsp baking powder
50g whole almonds
75g caster sugar
1tsp vanilla extract
2 medium eggs
Prep time: 10 minutes
Cook time: 50-55 minutes
Makes 16 pieces of biscotti
- Preheat the oven to gas mark 4 and line a baking sheet with greaseproof paper.
- Put all of your dry ingredients into a large bowl and mix together. Create a well in the centre of the dry mix. Add the vanilla extract and the eggs to the well you created then start to beat with a fork, working in the dry mixture a little at a time until a rough dough forms.
- Knead the dough lightly by hand until it becomes smooth, then break in into two pieces. Shape both pieces of dough into a sausage shape, then place them on the prepared baking tray. Make sure to leave plenty of space in between them as they will grow!
- Pop the biscotti dough into the oven for 20-25 minutes until it firm to touch and just starting to turn golden brown. Remove the biscotti from the oven and allow to cool on the side for 5-10 minutes, until cool enough to handle. Leave the oven on at gas mark 4.
- Once the biscotti is cool enough to handle, slice into it diagonally with a serrated knife, to create pieces a little over 1cm thick. Put those pieces back onto the baking tray and bake for a further 25-30 minutes, until crispy and golden brown all over.
- Allow the biscotti to cool on a wire rack before tucking in!