Sherry and almond biscotti

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 8
Servings 40
Time 20

Ingredients

  • 2
    large eggs
  • 125
    g
    castor sugar
  • 15
    ml
    sherry
  • 150
    g
    flour
  • 60
    g
    self-raising flour
  • 5
    ml
    mixed spice
  • 100
    g
    blanched almonds, roughly chopped
  • 15
    ml
    extra castor sugar
 

Method

55
 
Beat together the eggs and sugar until light and creamy.
Add the sherry and mix well.
Sift the flour and mixed spice into a bowl and stir in the nuts.
Add to the egg mixture and mix well to combine.
Divide the mixture into two rolls, each about 25 cm long.
Line a baking tray with greased baking paper, place rolls on paper and press down lightly to flatten them to about 6 cm across.
Brush with water and sprinkle with castor sugar.
Bake at 180 °C for 25 minutes, or until firm and light brown.
Remove from the oven and allow to cool slightly.
Reduce oven temperature to 160 °C.
While still warm, cut into 1 cm thick diagonal slices.
Bake in a single layer on a lined tray for about 30 minutes or until dry, turning once.
Cool on a wire rack and store in an airtight container for up to two weeks.
 

Read more on: bake
 

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