Charlotte Ree's Twice-Baked Almond Biscotti
Welcome to Put on a Spread, a new recipe series that celebrates our Spreads. by Bed Threads. tableware collection. For this instalment author, baker and recipe developer, Charlotte Ree, shares her delicious, twice-baked Biscotti recipe that also doubles as the perfect Christmas gift.
My Grandma and Papa took me to Italy when I was 13 and so began my love affair with all things Italian. I have since learned the language, travelled all over the country and live and breathe Italian food. Italian biscuits are some of my favourites, biscotti in particular. A fool proof recipe, twice baked to crunchy perfection, it is the perfect pairing with tea or coffee and makes an excellent gift for Christmas.
- 3 large eggs, and one egg white, at room temperature
- 350g caster sugar
- 3 teaspoons vanilla bean paste
- 450g plain flour, sifted
- 1 tsp bicarb soda, sifted
- 350g whole blanched almonds
- Finely grated zest of one lemon
Preheat the oven to 180°C. Line a large baking tray with baking paper.
In the bowl of an electric mixer, fitted with the whisk attachment, beat the whole eggs (saving your egg white), sugar and vanilla until thick and pale. Add the dry ingredients to the egg mixture and fold together until combined.
Lightly flour a bench and turn your dough onto it. Using well floured hands, divide the dough into halves and shape each portion into a long log, about 8cm wide.
Transfer to your prepared baking tray, and brush with the egg white.
Bake for 30 minutes or until lightly golden in colour. Remove from the oven and allow to cool.
Once cool, use a serrated knife to cut the logs diagonally into 1cm thick biscuits. Return the biscuits to your tray and bake for 20 minutes or until the biscuits are dry and golden.
Allow to cool. Serve with tea and coffee. Will keep in an airtight container for up to 2 weeks.