You are here:

Biscotti di mandorli

Giancarlo and Katie Caldesi from Market Kitchen
Topped with a dollop of jam, Katie and Giancarlo Caldesi's traditional Italian biscuits can also be coated in citrus zest or pine nuts

Biscotti di mandorli

Method

1. Preheat the oven to 180C/gas 4.

2. Mix the icing sugar and ground almonds together, add the honey, egg white and mix until you have a smooth paste. If you are going to dip them in citrus zest later, you can add some of that to the mixture at this stage.

3. Roll the paste into small balls, approximately 2cm, and coat in egg white. It helps to cover your hands with egg white to stop the dough from sticking. Now roll the balls in icing sugar and press the centre down lightly with your thumb to make a small well.

4. Alternatively, roll the balls in pine nuts or lemon zest and orange zest.

5. Place the biscotti on a lined baking sheet and drop a teaspoon of jam into the centre of each one. Bake in the preheated oven for approximately 25 minutes until golden. Remove from the oven and place on a wire rack to cool before serving.

Comments add a comment

Be the first to add a comment...

Serves: 6-8

Prep: 10 min
Cook: 25 min

Ingredients
300g icing sugar, plus extra for rolling
300g ground almonds
3 tsp mild Honey, (eg acacia)
70ml egg white, plus extra for rolling
strawberry jam