Denise says:
Use the very best olive oil to make these crunchy almond biscuits. Delicious with your favourite liquor, the Italian way or enjoy with a cup of coffee/ tea at your family Chanukah celebrations. Makes a lot of biscuits in not a lot of time!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes: Approx 50 biscuits
Ingredients:
200g whole almonds – skins on~
2 large eggs
Zest of 1 lemon
180g caster sugar
100ml olive oil
1 teaspoon vanilla essence
~
250g plain flour
Pinch salt
1 teaspoon baking powder
50g dried cranberries
Method
1) Preheat the oven to 200 C/ 400 F/ gas mark 6.2) Roast the almonds for about 10 minutes or until golden brown and then leave to cool.
3) Place in the food processor and pulse until roughly chopped.
4) Using an electric mixer, whisk the eggs, lemon zest, olive oil and vanilla essence.
5) Stir in the flour, salt, baking powder and cranberries. Add the roasted almonds and mix well.
6) Transfer the dough onto a tray lined with baking parchment paper and make 3 sausage shapes about 4 cm in width. Add a little flour if the dough is too wet.
7) Bake for 15 minutes and remove.
8) Reduce the oven to 150 C/ 350 F/ Gas mark 4.
9) Transfer the logs to a chopping board and using a serrated knife, slice into 2 cm thick biscotti.
10) Return to the oven for about 20 minutes until slightly crisp.
11) Transfer to a wire rack to cool.