
Retro & Traditional / Cookies & cupcakes
Crunchy Diagonal Almond Biscotti
Two dough loaves are baked and then detailed in oblique slices and dried on both sides. The biscuits remain without chocolate or icing.
2 loaves of 25 x 6 cm; about 28 to 32 biscotti of 1.5 cm; 14 servings / Two dough loaves are cooked and then detailed in oblique slices and dried on both sides. The biscuits remain without chocolate or icing.
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Two dough loaves are baked and then detailed in oblique slices and dried on both sides. The biscuits remain without chocolate or icing.
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Preparation
- Heat to 175 °C. Mix flour, sugar, baking powder, salt and zest. Stir in eggs and almonds; gather into firm dough.
- Share in two. Shape two flat loaves of 25 x 6 cm and about 2 cm thick on paper, sufficiently spaced. Cook for 22 to 25 minutes at 175°C.
- Tie for 15 minutes and then cut 1.5 cm slices with a saw knife. The yield depends on the angle and ends, about 28 to 32 cookies.
- Lie on the plate, dry for 8 minutes at 150 °C, turn over and dry for another 8 minutes. Use two baking tray if necessary, turning them mid-cook.
- Cool for 30 minutes on rack. The slices become crisp after cooling; keep them dry.
Preserve and Serve
2 weeks in dry airtight box.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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