Name: Almond Biscotti recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 260g all purpose flour (maida); 50g powdered almonds; 90g castor sugar; 1 tsp vanilla extract/essence; 180ml room temperature milk; 1.3 tbsp ghee or softened butter; 1 tsp Baking powder; 1/4 tsp Salt; Chopped almonds handful; Tutti Frutti handful

ABOUT Almond Biscotti RECIPE

Biscotti are Italian almond biscuits that are twice baked oblong-shaped, dry, crunchy, and traditionally dipped in Italian dessert wine, but also goes well with a cup of hot coffee. I have made eggless biscotti though original biscotti contains eggs.

Ingredients Serving: 6

260g all purpose flour (maida)
50g powdered almonds
90g castor sugar
1 tsp vanilla extract/essence
180ml room temperature milk
1.3 tbsp ghee or softened butter
1 tsp Baking powder
1/4 tsp Salt
Chopped almonds handful
Tutti Frutti handful

Instructions

Melt ghee/butter. Take big wide bowl. Add milk and vanilla extract to it. Mix.
Separately mix dry flours along with baking powder and salt. Sift it couple of times.
Mix flours along with almonds and Tutti Frutti to milk. Make a gooey dough.
Preheat oven to 180DegC/350 DegF.
Line a baking tray with oven proof parchment paper. Take the dough and sprinkle maida over it. Holding corners of paper, try to form a log of the dough (both sides just juggle a bit).
Pat it down to about 1.5" thickness and bake in oven for 20 mins. Remove from oven and cool for 5 mins.
Cut diagonally in 1.5 approximately slices. Place them upright on another parchment paper and bake for another 20 mins at 160/325 Deg.
Remove from oven and flip over and bake again for 10-15 mins.

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