Is there anything more Kiwi-comforting than dunking biscuits into a cup of tea? Biscotti are just a bit more special and look so pretty in a jar or tied in a bag with ribbon.
This recipe comes from Rowan Bishop's Virtual Café. Possibly the most well-used book gift I've ever had.
CARDAMOM & ALMOND BISCOTTI
150g whole blanched or slivered almonds
2 cups standard flour
¼ tsp baking powder
2 eggs, lightly beaten
1 cup caster sugar
½ tsp finely grated orange zest
1 ½ Tbsp freshly squeezed orange juice
½ tsp vanilla essence
⅓ tsp crushed cardamom seeds
Preheat the oven to 180 degrees celsius.
Toast the almonds for 7 minutes, allow to cool.
Sift the flour and baking powder into a large bowl. In a medium bowl, lightly beat the eggs, add the caster sugar, vanilla essence, orange zest and juice and whisk. Add the liquids to the dry ingredients and mix to combine as much as possible. Add the toasted cooled almonds and turn out onto a board. Knead for 1-2 minutes.
Divide the mixture into two portions. Form into rolls approximately 20cm long and place on a lightly greased baking tray.
Bake 35 mins at 180. Remove and place on racks to cool slightly. Turn the oven down to 160 degrees.
Using a serrated knife, slice on the diagonal into 1cm slices while still warm. Place on the baking tray and bake again at 160 for 15 mins until lightly browned.
Cool on racks and store in airtight jars.