By Chef Audrey Tan
Preheat oven at 200 ºC. Line two baking trays with silpat mats or parchment paper.
Sift cake flour, bicarbonate soda and baking powder into a mixing bowl and stir in sugar.
In an electric mixer with a paddle attachment, cream the butter and granulated sugar at medium speed. Scrap down the bowl when necessary.
Add the eggs, vanilla extractand almond compound into the mixture. Continue creaming until well combined.
Add the flour mixture and raisins a little at a time. Mix until the flour is well incorporated.
Divide the dough into two portions. Generously dust a flat surface with flour and roll out each portion of dough into a log about 20 cm long.
Place logs on a silpat mat and leave aside for 30 minutes before baking in a preheated fan-forced oven at 200ºC for 30 minutes.
Remove from oven and lower the temperature of the oven to 180°C.
Start cutting one log of dough into thin slices of biscotti carefully with a serrated knife. Place thin slices of biscotti on a cookie sheet and bake in the preheated oven for 15 minutes or until they are crisp and fragrant. Repeat the process with the other log.
Cool baked biscotti on a rack before storing in airtight containers.
Ingredients
Directions
Preheat oven at 200 ºC. Line two baking trays with silpat mats or parchment paper.
Sift cake flour, bicarbonate soda and baking powder into a mixing bowl and stir in sugar.
In an electric mixer with a paddle attachment, cream the butter and granulated sugar at medium speed. Scrap down the bowl when necessary.
Add the eggs, vanilla extractand almond compound into the mixture. Continue creaming until well combined.
Add the flour mixture and raisins a little at a time. Mix until the flour is well incorporated.
Divide the dough into two portions. Generously dust a flat surface with flour and roll out each portion of dough into a log about 20 cm long.
Place logs on a silpat mat and leave aside for 30 minutes before baking in a preheated fan-forced oven at 200ºC for 30 minutes.
Remove from oven and lower the temperature of the oven to 180°C.
Start cutting one log of dough into thin slices of biscotti carefully with a serrated knife. Place thin slices of biscotti on a cookie sheet and bake in the preheated oven for 15 minutes or until they are crisp and fragrant. Repeat the process with the other log.
Cool baked biscotti on a rack before storing in airtight containers.