Almond and marmalade biscotti
110g plain flour
1tsp baking powder
a pinch of salt
75g golden caster sugar
25g ground almonds
50g whole blanched almonds
1tsp orange flower water
2 heaped tsp orange marmalade (42g)
These twice-baked biscotti are very easy to make, and I will be definitely making them again. They're absolutely moreish, warm from the oven. I bet they would taste fab with a small glass of Vin Santo for a proper Italian experience.
Mix the dry ingredients first, then beat in the egg, add the limoncello, egg, orange flower water and marmalade. Mix well, using hands, and put the dough in the fridge for half an hour. Take it out and roll on the lightly floured surface into a type of flat log about 25cm long.
Place the flat log on the greaseproof paper on the baking tray and put the tray in the oven preheated to 170C. Bake for half an hour.
Take the tray out, and while still warm, cut the log into diagonal slices about 1 cm wide.
Put the biscotti back on the tray and bake for another half an hour at 150C.
Keep in an airtight container (that is if there is anything to keep).
I have missed the deadline for Random Recipes & Alphabakes,
but there are some other linkies that I hope to catch up just in time, like Tea Time Treats which is co-hosted by Karen from Lavender and Lovage and Jane from The Hedgecombers. The theme this month is preserves.
I had a small jar of Roasted fox orange marmalade standing on the kitchen shelf since Christmas, and nobody fancied it. It was time to use it. And then there is a never-ending bottle of limoncello, though at this rate (using just 2tsp) it will take me ages to finish it. These ingredients would tie in nicely with No Waste Food Challenge hosted by Elizabeth's Kitchen Diary and JibberJabberUK.