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3 cups Whole Almonds
1 cup White Sugar
1 cup Light Brown Sugar
½ tsp Ground Cinnamon
2 tsp Baking Powder
2½ cups All-purpose Flour
3 Large Eggs
1 tsp Pure Vanilla Extract
1 Large Orange Zest (~ 2 tsp)
1 Egg, lightly beaten

1) In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
2) In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture.
3) Work the batter together with lightly floured hands, until a dough starts to form. Form a ball and divide the dough into four equal pieces. Roll into a log shape that is approximately 8” long, 2” wide, and 3/4” high. Repeat with remaining three pieces of dough.
4) Preheat oven to 180°C using Convection function. Place two logs on each baking sheet. Bake for 40 mins, or until the top of the loaves are shiny and deep golden.
5) Cool on a rack for about 20 mins before slicing. Place slices on their sides back onto the baking sheets; place them in the warm oven with the temperature off and the door closed for 30-60 mins. Remove from oven and cool completely.

After baking, do not leave the biscotti to cool for too long before cutting them. If not, it will become hard to cut.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven F17 891 SP IX A AUS.