Thanks to my KitchenAid, free evenings and lots of mouths to share my baking with, I am now baking at least 2-3 times a week. It’s much easier to bake when you know you do not have to eat the whole thing out of guilt plus the mixer is so easy to use and it does a perfect job. After the lemon drizzle cake I did on Wednesday, today I tried out Italian Almond Biscuits – or as they’re better known, Biskuttini.
They’re dead easy to make. Yes, a bit messy but nothing some flour and water won’t fix.
So go on, try them out!
– 250g plain flour
– 1 tsp baking powder
– pinch of sale
– 150g caster sugar
– 2 beaten eggs
– finely grated rind of one orange
– 100g whole blanched almonds, lightly toasted.
– Preheat the oven to 180 Celcius and lightly dust a baking tray with flour.
– Sift the flour,baking powder and salt into a bowl. Add the sugar,e ggs and orange rind and mix to a dough. Knead in the almonds.
– Roll the dough into a ball, cut into half and roll out each portion into a log about 4 cm in diameter. Place the logs on the prepared baking tray and then bake in the preheated oven for 10 minutes. Remove from the oven and leave to cool for 5 minutes.
– Using a serrated knife, cut the logs into 1cm diagonal slices. Arrange the slices on the baking tray and return to the oven for 15 minutes or until slightly golden.
– Transfer onto a wire rack and leave to cool and go crisp.