220g plain flour (add if needed)pinch of salt
150gr golden sugar
2 rounded teaspoon baking powder (if it doesn't rise enough its not great)
50g powdered almonds
50gr whole almonds
50gr unsalted pistachios (or more almonds, its fine)
3 large egg
2 tea spoon of almond extract
2 tea spoon vanilla extract1/2 lemon or orange zest and depending on size of egg, maybe add some lemon or orange juice.
1/2 tea spoon of anis seeds or
1/2 tea spoon anis étoilé powder
heat oven to 165C°
Mix flour with salt and baking powder. Then add powdered and whole almonds and sugar. mix well. then add the eggs and various other ingredients until it has a sticky consistency. spread it on a floured surface and try and make a 25 to 30 cm roll best is to use some parchment floured paper to do so because it's really sticky. cook for 30mntake out from oven, let cool a little then cut up in 1.5 slices diagonally. To do so, I use a sharp Japanese style knife and cut the dough as if I was a yakuza cutting off my little finger.. Put in back in oven on the sides, for 15mn a little lower: 150C°, then turn around to bake the other sides for another 15mn
watch out not to overcook them as they get much harder once cooled down! they could easily go from biscotti to stonetti..
150gr golden sugar
2 rounded teaspoon baking powder (if it doesn't rise enough its not great)
50g powdered almonds
50gr whole almonds
50gr unsalted pistachios (or more almonds, its fine)
3 large egg
2 tea spoon of almond extract
2 tea spoon vanilla extract1/2 lemon or orange zest and depending on size of egg, maybe add some lemon or orange juice.
1/2 tea spoon of anis seeds or
1/2 tea spoon anis étoilé powder
heat oven to 165C°
Mix flour with salt and baking powder. Then add powdered and whole almonds and sugar. mix well. then add the eggs and various other ingredients until it has a sticky consistency. spread it on a floured surface and try and make a 25 to 30 cm roll best is to use some parchment floured paper to do so because it's really sticky. cook for 30mntake out from oven, let cool a little then cut up in 1.5 slices diagonally. To do so, I use a sharp Japanese style knife and cut the dough as if I was a yakuza cutting off my little finger.. Put in back in oven on the sides, for 15mn a little lower: 150C°, then turn around to bake the other sides for another 15mn
watch out not to overcook them as they get much harder once cooled down! they could easily go from biscotti to stonetti..
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