Friday, November 16, 2012

ALMOND BREAD (BISCOTTI)

LUCKY GIFT PACK© BUSOG! SARAP! 2012LUCKY CHRISTMAS GIFT PACK

Christmas is a couple of days away now and everyone knows that this is the time of the year that home bakers are busy baking cookies, brownies, puddings and other diet busting baking treats.  Nuts are one of the main ingredients in baking these delectable morsels and what better timing when Nuffnang announce that one of their “Product Talk by Nuffnang” was Lucky Nuts Products.  Of course I volunteered to review the products, I use this brand anyway so why not =)

Did you know that the Almonds that Lucky use are Australian grown, in their very own orchards in the Sunraysia and Riverina districts.  Included in the Gift Pack was Lucky’s two newly released products… Lucky Easy Chef Oven Roasted Almond Meal and Lucky Easy Chef Almond Crumble.  I’m so happy with my pack (so much nuts!), they even included a booklet of recipes =)

ALMOND BISCOTTI © BUSOG! SARAP! 2012

When I looked at my Lucky Nuts packets and saw Blanched Almonds, I know right away what I want to bake for my Busog! Sarap! followers….. Almond Biscotti!  This Almond Bread (Biscotti) Recipe has been in my private personal cookbook for years now, so it has been tried and tested so many times.  Let me tell you some great things about this recipe; it’s easy to do, fantastic Christmas giveaways for your family & friends, you can put your leftover eggwhites into good use and this baked biscotti are so addictive that you can’t stop on munching just one.  Its crunchy, not cloying sweet and a good match with your cup of coffee.  So I hope you enjoy this Almond Bread (Biscotti) Recipe =)

 

ALMOND BREAD (BISCOTTI)

INGREDIENTS:

3/4 cup plain flour

1/2 cup caster sugar

3 egg whites (from large eggs)

110g blanched almonds

 

1 loaf tin (8 1/2" x 4 1/2" x 2 1/2")

flat baking trays

*used U.S Measuring Cups & Spoons

ALMOND BISCOTTI INGREDIENTS© BUSOG! SARAP! 2012

PREP:

ALMOND BISCOTTI PREP© BUSOG! SARAP! 2012

~  Line your loaf tin & flat baking trays with baking paper.  In a medium bowl, sift your plain flour through a fine metal sieve.  I pan roasted my blanched almonds over the stovetop using a small saucepan at medium-high heat, frequently stirring the nuts for even roasting, let the nuts cool down before using.

~ Preheat your oven to 180C.  Place your rack in the middle of your oven.

 

COOKING PROCEDURE:

ALMOND BISCOTTI STEP1-4© BUSOG! SARAP! 2012

~  In your clean & dry metal mixing bowl, pour in your egg whites & whip in medium speed until it looks like frothy shaving cream.  Gradually add in your sugar and continue whipping until it becomes just like smooth icing.  During the addition of the sugar, please stop halfway to scrape the sides of the bowl and mix the scrapings with the rest of the meringue mixture.  When you lift your beater it will leave a firm peak with curled end, this is a good indication you have the right consistency.

ALMOND BISCOTTI STEP5-8© BUSOG! SARAP! 2012

~  Remove the mixing bowl from  your mixer stand and add in your plain flour and pan roasted blanched almonds.  Fold the flour & nuts gently into the meringue mixture using a spatula.  Mix them all together with a circular clockwise motion making sure you scrape the sides & bottom of the bowl for even folding.  Please don’t over mix, just make sure that there’s no visible flour and batter should look like fluffy soft marshmallow ice cream.

ALMOND BISCOTTI STEP9-12© BUSOG! SARAP! 2012

~  Fill your loaf tin and make sure the corners are filled and to finish just smooth the top evenly .  I achieved this with a butter knife and my spatula working together as the mixture was on the sticky side.  Bake in the middle rack of your oven for 25 minutes or until the overall colour of the Almond Bread have this lovely light golden colour.

ALMOND BISCOTTI STEP13-16© BUSOG! SARAP! 2012

~  Preheat your oven to 160C.

~  Let the Almond Bread completely cooled down before slicing.  Using a serrated knife, cut the loaf into 1/4 inch slices & place on a lined flat baking tray (I used 2 trays in total).

ALMOND BISCOTTI STEP17-20© BUSOG! SARAP! 2012

~  Bake the Almond Bread Slices for 15 minutes, halfway during the baking time take out the tray from the oven and turn each one of the slices so that the top surface goes underneath in contact with the baking tray lined surface.  Return the tray back to the oven to complete the baking time. You can add 2-3 minutes more if you want a really crispy light golden biscotti.  Take out your tray and let the biscotti totally cools down before storing into a airtight container.

ALMOND BISCOTTI STEP21© BUSOG! SARAP! 2012

~  This biscotti (twice baked cookies) still maintains the same colour as when you sliced them up before baking it the second time around, but it should be bone dry and crispy once cooled down.

ALMOND BISCOTTI PIC2© BUSOG! SARAP! 2012

BEST WITH:  Cup of coffee but I like my biscotti by itself as they are really good for snacking & so addictive.

NOTES:

  • Almond Biscotti can last up to a month in an airtight container.
  • Make sure you use a serrated knife not a normal knife, as you will squash the loaf too hard with a normal knife and the nuts won’t get sliced properly =)
  • You can use cashews, hazelnuts or pistachios with this recipe.
  • You can find the full range of Lucky Nuts products at Coles, with a smaller range available in Woolworths & independent supermarkets.

F.Y.I~ I’m not related or connected to this business.  Big thanks to Lucky Nuts for the Lucky Christmas Gift Pack.  This is not a paid review but under “Product Talk by Nuffnang”.

6 comments:

  1. Great gift idea for Christmas!

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  2. hehe I also did the same nuffnang review :) these look delicious and perfect for Christmas!!

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  3. Your almond biscotti sounds yummy! I've been looking for a good recipe forever,so I'm glad I found yours. Must try it! Thanks for sharing. Hope you had a great Thanksgiving feast!

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  4. Thank you so much for posting this recipe. It was just what I was looking for. And the directions are so well given and precise. I will try this recipe tomorrow.

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  5. Great recipe. Is it possible to get the cups conversion into grams, since you used US measuring cups. Today with recipes spanning internationally, I like weight vs measuring cups.

    I tried doing my own conversion and came up with 125g/1cup flour or 93.75g for 3/4 cup flour. And for the sugar 200g/1 cup sugar or 100g for 1/2 cup sugar. Am I close? I'm trying the recipe with those numbers.. Cross my fingers.

    Cheers

    ReplyDelete
    Replies
    1. Hi, hope it turned out fine....will include weights in my future recipes =)

      Delete

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