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Almond Biscotti

  • Course: Desserts
  • Skill Level: Moderate
Almond Biscotti
  • Servings : 14
  • Prep Time : 15m
  • Cook Time : 40m
An Italian biscotti made Lebanese with orange blossom water.


  • 1 Cup plain flour
  • ½ Tsp baking powder
  • A pinch of salt
  • 1 Egg
  • ½ Cup sugar
  • ½ Tsp almond extract
  • 2 Tsp Al Wadi Al Akhdar all natural orange blossom water
  • ½ Cup almonds, halved

Step 1

Preheat the oven to 180°C. Sieve the plain flour into a large mixing bowl and add baking powder and salt.

Step 2

Whisk the egg and sugar until pale and frothy. Beat in the almond extract and the orange blossom water.

Step 3

Fold in the flour mixture along with the almonds and work this into a dough.

Step 4

Flour your surface and hands, as the dough might be a bit sticky, and knead it a little to form a log-like oval form, 20cm in length. Pat down ends slightly. Place it on a lined baking tray and bake for about 25-30mn or until it is a pale brown color.

Step 5

Transfer to a wire rack and leave for 5mn to cool. Using a bread knife, cut the log into sticks about 1cm thick.

Step 6

Place them back on the baking tray and cook again for another 5mn on each side or until hard and brown. Leave the biscotti cool on a rack before serving.

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