Almond & Vanilla Biscotti (yes like Starbucks!)

I can’t remember when or where I first ate biscotti but I remember really enjoying it. Its something I’ve always wanted to try my hand at but the double bake put me off a little… but alas! I have now made it and couldn’t believe how simple and fool proof it really was. Now there seems to be a lot of different trains of though about what makes a traditional Italian biscotti (or cantuccini) and what doesn’t. So after doing some research I have merged what seemed the best of the best and tried this method, with my own little tweaks like using demerara sugar for a more caramelised flavour and both flaked and whole almonds for texture. Let me know what you think- I think it was very similar to the Starbucks one!

My tip: Take it easy when slicing. The part baked dough is delicate.

Ingredients (Makes approximately 25 pieces)

250g plain flour
1/2 teaspoon of baking power
1 teaspoon of vanilla extract
2 medium eggs (lightly beaten)
100g of demerara sugar
120g of caster sugar
160g of almonds (mix of flaked and skin on almonds)

Heat the oven on gas mark 3 (140-60 degrees celsius)
Line a tray with grease proof or parchment paper and dust with flour lightly
Flour, sugar and baking powder – mix in a bowl or in a mixer using the dough hook
Vanilla extract and eggs – mix together and add to the dry ingredients
Mix until it nearly resembles a dough, it shouldn’t take too long and it shouldn’t be too dry or too sticky either (add extra flour or a splash of milk as required)
Almonds – Turn out onto a floured board flatten out a bit, sprinkle over the almonds and knead lightly (I like the almonds to be unevenly spread)
Shape – Split the dough in to two equal parts, gently roll each portion into sausages about 30 cm long (or 3-4 cm in diameter) place them on the tray – not too close together as the dough will spread a bit creating that authentic biscotti shape.
First Bake – bake on the middle shelf for 25-30 minutes
Cool- leave to cool on the tray for 15 minutes. This will harden the dough making it easier to work with.
Slice -Take this bit easy! Transfer to a board and using a serrated knife, slice the biscotti logs (I did mine on a slight diagonal) about 2 cm thick. Any thinner your biscuits won’t hold together and any thicker they wont dry out enough on your second bake. Place the slices back on the tray flat side down.
Second bake- bake for 25-30 minutes turning halfway through. They should have a golden brown colour, darker round the edges.
Cool. They will be pretty hard-but that’s good!
Enjoy. With coffee or tea and store in an airtight container.