PREPARATION
1) In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking
powder and flour.
2) In a small bowl, whisk eggs. Add the vanilla and orange zest and
whisk until well blended. Add to the flour mixture.
3) Work the batter together with lightly floured hands, until a dough
starts to form. Form a ball and divide the dough into four equal
pieces. Roll into a log shape that is approximately 8” long, 2” wide,
and 3/4” high. Repeat with remaining three pieces of dough.
4) Preheat oven to 180°C using Convection function. Place two logs on
each baking sheet. Bake for 40 mins, or until the top of the loaves are
shiny and deep golden.
5) Cool on a rack for about 20 mins before slicing. Place slices on their
sides back onto the baking sheets; place them in the warm oven with
the temperature off and the door closed for 30-60 mins. Remove
from oven and cool completely.
COOKING TIP
After baking, do not leave the biscotti to cool for too long before cutting them. If not, it will become hard to cut.
