Almond and lemon biscotti

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Two posts in one week – woah! (Okay, okay, I did delay my post from last week with a week, so really it is not that impressive haha). Today in Sydney was a very gloomy, rainy and cold day. So after my lecture this morning and a meeting for the cookbook which I am working on, I got home and felt like crawling into bed, drinking tea, sleeping – but most of all: baking! And can you come up with anything better to do on a rainy day?! (Even if you can – baking is probably still a very good option!). IMG_1592I had been thinking over the last week what I wanted to make and decided that I do not often make cookies. Why? I do not know. It’s not that I dislike cookies, not at all, maybe it is just that I have made more muffins and cakes in my life so I am more able to adapt them while baking.

But this week – a challenge – cookies, and not just any cookies that I made before. No. This week I was going to make a kind of cookie I had never made before: biscotti. It is funny to discover how much more research I do into different recipes for the same baked good since I have started this blog (yes, I only want to give you the very best ūüėČ ). I used to always just google, often ended up on the BBC Food¬†website, or just look in a cookbook, and as soon as I found a recipe for the thing I felt like making¬†I would go with it. But not this week. I think I have probably looked at, hmmm let me think, 8 recipes for biscotti? Maybe even more – my brain is one big biscotti by now haha. I look at the BBC Good Food website, BBC Food, Smitten Kitchen, a cookbook that I owe (called ‘A Piece of Cake’) and lots more. They all used different amounts of sugar, flour, and other ingredients. I was really surprised by the fact that biscotti are made without butter – the things you learn from having a baking blog! Some were made with cranberries, others with hazelnut – I even found one with chocolate and OLIVE (okay – I HAVE to try that sometime – I just need to know if that combination actually works haha). But I decided to go for¬†the more traditional one – almond and lemon (and a hint of cinnamon of course).¬†Today was the perfect day for biscotti’s – in the middle of my crazy, busy, intense weeks (yes to bake is to have a break (and I needed one)), on a rainy, gloomy day – and they pair very well with either coffee or tea. I will stop rambling now. And just give you the recipe. Okay – one more thing –¬†prepare yourself, your hands will get dirty, but it is worth every little bit (and it is actually quite relaxing, dirty hands and baking :)). I hope you like them – enjoy! Let me know what you think!

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IMG_1594 copyAlmond and lemon biscotti

  • 125g whole wheat flour
  • 175g all-purpose flour
  • 130g almonds, chopped and roasted*
  • 150g brown caster sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • zest of 2 lemons
  • 3 eggs

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  1. Preheat the oven to 180C. And line a baking sheet with baking paper.
  2. Combine the flour, almonds, sugar, baking powder, cinnamon and the zest of the lemons in a big bowl. Mix until combined
  3. Add the eggs in and let the dirty-hand-stage begin.IMG_1583 copyMake the mixture into a dough Рyou might need to add a little more flour if your dough still seems very sticky (mine was a little sticky, so I added some flour). Once your dough has come together, shape it into 2
  4. IMG_1585logs and place them on thebaking sheet. Bake for 25 – 30 minutes in the oven, until they are lightly browned. Cut one of them through the middle to make sure that they are dry inside.
  5. Transfer them to a cutting board and let them cool slightly.
  6. Cut the two logs at an angle into 1 cm slices. Return the slices to the baking sheet.
  7. Place them back in the oven voor 10 minutes, then turn the slices over, and bake them on the other side for another 8 Р10 minutes, or until they are golden brown. IMG_1586 copy
  8. Transfer them to a cooling rack to cool completely (or eat them while they are still a little warm if you cannot wait). Enjoy them with coffee, tea, hot chocolate or just by themselves :)! If stored in an airtight container, they should keep up to at least 3 weeks.

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*Toast the chopped almonds for 5 minutes in the preheated oven, but let them cool a bit before you start making the dough – you do not want to burn your fingers on hot nuts :)!

 

 

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