• 1 tsp vanilla essence
• 1 tsp Almond essence
• 1 cup diced almonds
INSTRUCTIONS
● Preheat oven at 350°F. In a large mixing bowl, combine the flour, sugar, ground almonds, baking powder and salt. Rub in margarine until crumbly.
● In a separate bowl, whisk together the eggs, egg yolks, vanilla and almond essence. Mix the egg mixture into the dry ingredients until just combined. Stir in the sliced almonds.
● Turn the mixture onto a lightly floured work surface. Knead for 2–3 minutes, adding flour a little at a time as necessary, until the dough is still sticky but easier to handle.
● Divide the dough into 2 balls. Form each ball into a log.
● Bake for 25–30 minutes until logs are golden brown. Remove the logs from the oven and lower the oven to 150°c. Allow the logs to cool for 10 minutes.
●Slice each of the logs into your desired sizes and lay the slices flat on the parchment-lined baking sheets.
● Bake for 8–10 minutes, until they are just turning golden. Turn the biscotti and cook for 8–10 minutes longer.
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