|125 ml||almonds — ground|
|125 ml||desiccated coconut — toasted|
|salt — just a pinch|
|10 ml||vanilla — essence|
|7 ml||Robertson's baking powder|
|200 g||chocolate — melted for dipping (optional)|
Preheat the oven to 180 °C.
1. Lightly grease a baking sheet.
2 Combine the ground almonds,flour and coconut in a bowl, and mix until well combined. Set aside.
3 In another bowl, beat together the butter, sugar, salt, vanilla essence and baking powder until the mixture is smooth and creamy.
4 Beat in the eggs until well combined.
5 Gradually add the flour mixture to the butter mixture, blending until the dough becomes sticky.
6 Place the dough on the prepared baking sheet and shape it into a log. Smooth the top and sides of the log using a wet spatula.
7 Bake for 25 minutes. Remove from the oven.
8 Using a spray bottle filled with room-temperature water, lightly spritz the log, making sure to cover the sides as well as the top. This softens the crust and makes slicing the biscotti much easier.
9 Reduce oven temperature to 100 °C. Wait 5 minutes, then use a serrated knife to cut the log crosswise into slices.
10 Stand the biscotti on their edges on the baking sheet and return to the oven. Dry the biscotti out for 25 minutes or until golden brown.
11 Remove from the oven and transfer to a wire rack to cool. Dip each biscuit in melted chocolate,if desired.