13 Mar Almond Biscotti
13 March 2023
PREP TIME: 15 mins - Cook Time: 30 mins - Yield: 18 Biscotti
The very talented Pia Gava brought these traditional Italian bisciotti to us. They are simple to make, look wonderful and are particularly delicious to eat.
I prefer them as the recipe suggests but if you need to make them gluten free - simply omit the flour and add an extra 65 g almond meal to the mix.
The technique of coating your hands with olive oil to form the biscotti was taught to me by Pia. It is a game changer in shaping the biscuits in your hands.
You do not need any electrical equipment to make these so it is a great dish for children who will probably enjoy the tactile experience, and the effects of decoration, not to mention the delight of removing these tasty, pretty morsels from the oven.
TIP: This recipe is one of those that is useful for using up extra egg whites. If you have a jar of egg whites in your fridge but are not sure how many egg whites you actually have - simple weigh them. - 1 egg white weighs about 30g.
200 g Almond Meal
200 g Caster Sugar
65 g Plain Flour
1 teaspoon Vanilla
3 Egg Whites
Pinch of Salt
18 Blanched almonds or glace cherries
Olive Oil or Canola Oil for your hands
Icing Sugar for dusting
1 - 2 large Baking Trays with Baking Paper or a Silicone Sheet
2 Mixing Bowls
Mixing fork or Wooden Spoon
2 Shallow Bowls
Sifter or wire strainer for sifting the icing sugar
Spatula or palette knife
Preheat the oven to 160c.
Line the baking trays with a silicone sheet or sheet of baking paper
Zest the orange
Separate the eggs. Put the yolks aside - you will not be using these.
TIP: Store the egg yolks in the fridge and use for making pasta dough or mayonnaise.
Pour 1/4 cup oil into the first shallow bowl
Sift 1 cup of icing sugar into the second shallow bowl.
2. Prepare the Mixture
Combine the almond meal, sugar and flour in the first bowl.
In the second bowl whisk the egg whites with a pinch of salt, until foaming..
Add the vanilla and orange zest to the egg white.
Combine the egg mixture with the almond meal mixture.
Dampen your hands under running water and knead the mixture well.
Place your hands palms down into the bowl of oil.
With oily hands, shape the mixture into balls, about the size of a walnut. You can use 2 tablespoons to shape the balls.
Take care to not make them too big - they are too much when oversized.
Roll the balls in the icing sugar, lightly coating them with the sugar.
Arrange the sugar coated balls on the baking sheet - about 2 - 3 cm apart.
Flatten each ball slightly with your thumb and place a cherry or almond on top.
Bake in the preheated oven for 20 - 30 minutes or until lightly golden brown.
Remove from the oven and place the baking tray on top of the baking racks and stand for 5 - 10 minutes.
5. To Serve
Transfer from the baking tray to a serving dish, using a spatula or palette knife.
6. To Store
Cool completely and store in an airtight container.
Recipe adapted by Elizabeth Peddey from recipe by Pia Gava.
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