Crunchy mini almond biscottiby Jennifer Kirk |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 10 |
| Recipe Ingredients |
| 115g plain flour; 1/2 tsp baking powder; 115g caster sugar; 1 egg, lightly beaten; 30g whole blanched almonds, roughly chopped. Makes about 25 |
| Recipe Method |
| Put the flour, baking powder and sugar into a
food processor and whizz until finely ground. With the motor running, slowly add the egg until it forms a firm dough. Gently knead the almonds into the dough. Lightly flour the work surface and divide the mixture into 2 and roll into logs. Place on a baking tray lined with parchment and bake for 30 minutes at 180c or gas4. Allow to cool slightly before cutting into 1cm thick slices. Return to the oven for a further 15 minutes. |
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