Butter Almond Biscotti Cookies
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Almonds
- 100 g unsalted butter
- 300 g sugar
- 4 eggs
- 1½ tsp vanilla extract
- 360 g self-raising flour
- ½ tsp of salt
Instructions
- 1
Chop almonds roughly.
- 2
In a mixer bowl cream the butter and sugar.
- 3
Add in eggs and vanilla extract and mix well.
- 4
Add in flour & salt and mix thoroughly.
- 5
Add in chopped toasted almonds and mix well.
- 6
Pour the wet dough onto a heavily floured board and divide into 3 equal portions.
- 7
Roll each portion into a log and place them into the baking tray.
- 8
Bake at 180 C for 40 mins until the logs are golden brown and firm in the centre.
- 9
Transfer logs to a cutting board after they have cooled down. Using a serrated knife, slice them about 1/2 inch thick.
- 10
Arrange the slices on the baking tray and bake again at 180 C for 15 mins. until golden browned on both sides.
- 11
Cool biscotti on a wire rack before storing in air-tight containers.