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Ingredients:
1 kg flour
800 gr sugar
100 gr almonds (roasted)
100 gr raisins
120 gr butter
2 gr ammonium carbonate (else regular baking powder will do)
7 eggs
aniseed
a pinch of salt
Method:
Start with sifting flour, make a hole in the centre and add butter previously softened, sugar, eggs and salt.
Once you knead the dough evenly add the ammonium carbonate, almonds (roughly chopped), raisins and aniseeds to taste.
Divide the dough into small loaves (consider the measure of your baking tin for the length, loaves should be 5 cm wide and 2 cm thick), lie them on greaseproof paper and let them rest for 15 minutes in the refrigerator.
Bake in pre-heated oven at 170°C for 30 minutes.
Let them cool off a bit (so you don't burn your fingers and the loaves crumble less easily!) and slice the loaves into biscuits using a jagged knife.
Biscotti should be about 1 cm thick.
Lie them on the baking tin again and put them in the oven for further 10 min, until they get browned and crispy.
1 kg flour
800 gr sugar
100 gr almonds (roasted)
100 gr raisins
120 gr butter
2 gr ammonium carbonate (else regular baking powder will do)
7 eggs
aniseed
a pinch of salt
Method:
Start with sifting flour, make a hole in the centre and add butter previously softened, sugar, eggs and salt.
Once you knead the dough evenly add the ammonium carbonate, almonds (roughly chopped), raisins and aniseeds to taste.
Divide the dough into small loaves (consider the measure of your baking tin for the length, loaves should be 5 cm wide and 2 cm thick), lie them on greaseproof paper and let them rest for 15 minutes in the refrigerator.
Bake in pre-heated oven at 170°C for 30 minutes.
Let them cool off a bit (so you don't burn your fingers and the loaves crumble less easily!) and slice the loaves into biscuits using a jagged knife.
Biscotti should be about 1 cm thick.
Lie them on the baking tin again and put them in the oven for further 10 min, until they get browned and crispy.
