Ingredients
Check off ingredients as you go
- Makes about 40 biscotti
- 2 eggs (medium)
- 120g (⅔ cup) brown sugar
- A pinch of concentrated vanilla (or 1 packet vanilla sugar) or a few drops of orange blossom water
- 50ml (3 tablespoons) sunflower oil
- 290g (2⅓ cups) sifted flour
- 1 level teaspoon baking powder
- 150g (1 cup) almonds (or mixed with hazelnuts)
- Whisk the eggs with the sugar, vanilla, and orange blossom water until the mixture turns pale. Pour in the oil while continuing to mix.
- Add the almonds and hazelnuts, then the flour and baking powder. Mix with a wooden spoon until you get a homogeneous but soft dough.
- Preheat the oven to 180°C (350°F). Lightly flour your work surface and form three elongated logs. Place them on a baking sheet lined with parchment paper, leaving space between them as they’ll spread slightly. Bake for 25 minutes in the middle of the oven.
- Remove and using a very sharp knife (essential, otherwise you’ll make crumbs and the almonds won’t cut easily), slice them diagonally into 1cm (½ inch) pieces. Return them to the still-hot turned-off oven for 10-15 minutes to dry them out slightly.
They’ll keep very well for several weeks (if there are any left!) in an airtight container.