The best biscotti ever

Yesterday I got SO many awesome gifts. Probably by now some of you already know I loooooove homemade. I love eatable, sustainable, handmade ….

my people probably know this too …

so for my birthday they had really poured their hearts in and made me some wonderful gifts. No1 of course: the gift of love – the gift of being together, sitting around the table, talking, laughing and sharing good food. They made me the cutest breakfast – my man took me on a perfect lunch date and in the evening they created the best dinner&cake. I feel so blessed. 💕

I got these super yummy biscotti from my daughter Sol, that I’ll serve you the recipe today. These are soooo good and are perfect along with a cup of tea or coffee.

I got so many good things: A big jar of dried fruits, handmade by my daughter Eirun. She also made some super yummy caramelised citrus fruits and a citrus syrup. And guess what: she even agreed to share the recipe with you here on the blog one of the first days. So, make sure you sign up to get all the updates on email. That way you won’t miss out. (Registration in sidebar)

My mom brought me the most delicious drink of the season: homemade elder flower lemonade. She store the limonade in old beer bottles and she even painted the beautiful tags with a handwritten note on the back of every tag.

If we’re lucky she’ll share the recipe on how to make the lemonade one day soon.

But now, on to the best biscotti ever.

These are crisp, tasty and super simple to make. Make sure to make double dose… these won’t sit in your cookie jar for long.

THE BEST BISCOTTI:

INGREDIENTS

160g sugar

70g almond milk

240g plain flour

1 tsp lemon zest (5g) (or 3 drops of Young Living lemon essential oil)

¾ tsp baking powder (4g)

25g butter / margarine

120g almonds (roasted)

INSTRUCTIONS

1. preheat the oven to 180°C (360°F). You can roast the almonds at 180°C (360°F) for 3-5 minutes before using them in the recipe.

2. Place the flour, the sugar, the zest, the baking powder and butter into a food processor, and blitz the ingredients together until combined.

4 Place the flour mixture into a bowl, add almond milk and the almonds and start mixing the ingredients together with a spatula, and as soon as the ingredients are roughly combined, mix the ingredients by hand a few seconds to obtain a more uniform dough.

5. Divide the dough in two parts, roll them into a sausage about 5 centimetres in diameter, and arrange them on a baking tray lined with greaseproof paper, or on a silicon mat.

6. To obtain perfectly shaped biscotti, slightly flatten and square the logs by hand, before placing the tray into the middle of the oven and bake for 30 minutes.

7. Once the time has elapsed, remove the biscuits from the oven, lower the temperature to 100°C (210°F) and leave the biscotti to cool for 10 minutes before cutting them. Don’t try to cut the biscotti immediately after the cooking process, as they will fall apart, yielding biscotti crumble.

8. after aprx 10 minuets, cut the logs into diagonal slices using a bread knife; the slices should be roughly 1 and a half centimetres in size.

9. Lay the slices onto the oven tray, and bake them for 7 minutes, and once this time is up, turn the cookies over, and cook for the last 7 minutes. This second cooking stage is needed to properly dry the biscotti, and to make them as crunchy as they should be. The double cooking process is in fact what gives the name to the recipe, as ‘biscotti’ literally means ‘twice-cooked’.

10. Leave the biscotti to cool down completely on a wire rack before eating.

11. Store in jar with airtight lid