Late-Night Baking!

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!

You’ll need:

– 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.

And voila’!


I may have let them in a tad more than necessary, so once they are lightly golden I suggest taking them out immediately! They might not need the full final 15 minutes.