CookEat Recipe
Rich Almond and Fruit Biscotti
Twice-baked biscuits with whole almonds and pine nuts, sultanas, candied citron and a little anise.
Method
Steps
Step 1
Gather the ingredients: 400 g plain flour, plus a little for dusting; 200 g caster sugar; 80 g butter, softened; 40 g blanched sweet almonds, left whole; 30 g sultanas; 20 g pine nuts, left whole; 20 g candied citron peel; A pinch of anise seeds, about ¼ teaspoon; 2 tablespoons plain potable alcohol sold for culinary use; 1 scant teaspoon bicarbonate of soda, about 4 g; 1 whole egg and 3 egg yolks; 1 tablespoon egg white, reserved from the separated eggs, for glazing.
Step 2
Heat the oven to 175°C and line two baking trays with baking paper. Cut the candied citron into small pieces. Keep the blanched almonds and pine nuts whole. Use only potable alcohol specifically sold for food use, never denatured or household alcohol, and keep its bottle away from heat.
Step 3
Make a well in the measured flour and put in the whole egg, three yolks, sugar, softened butter, potable alcohol and bicarbonate of soda. Bring together gently into a dough without prolonged kneading. Open and flatten it, add the almonds, pine nuts, sultanas, candied citron and anise and work only until distributed.
Step 4
On a lightly floured surface, shape the dough into one slightly flattened rope about 1 metre long, roughly 5 cm wide and 2 cm thick. Divide into four 25 cm lengths or five 20 cm lengths to fit the trays, leaving room between them. Brush the upper surfaces lightly with the reserved tablespoon of egg white.
Step 5
Bake for about 25–35 minutes, until lightly golden and the centres are fully cooked and set rather than raw. Let cool for about 25–30 minutes, until firm enough to cut neatly. Slice a little over 1 cm thick with a serrated knife, giving approximately 75–85 pieces depending on the cuts.
Step 6
Lay the slices flat and toast at 150°C for about 8–12 minutes on each side, until lightly coloured and dry through. Cool completely on a rack before storing in an airtight container. The listed yield is about 80 individual biscuits; timings are guides and depend on their thickness.
Step 7
For the candied-pumpkin version, replace the 20 g candied citron with 20 g ready-to-use candied pumpkin, cut into the same small pieces. Keep the remaining ingredients, loaf dimensions, baking and light toasting unchanged.
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