Almond & Hazelnut Biscotti
It all began with a bit of flour and a (rather large) handful of roasted almonds and hazelnuts. Maybe I needed to clear my mind and put it all on paper. Or maybe I was seeking a creative outlet.
Nevertheless, I felt the urge to pursue this rush of energy and of willingness to learn something new, so here it goes: the visual journal through my self-taught culinary styling journey!
This recipe is my take on an Italian classic: the biscotti. A great option to complement your coffee or as a sweet afternoon snack. Its low amount of sugar and intense nutty flavour only make this treat that much better!
- 11.06.2020
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A year has passed since I started out here on Grain(e)s & co. and what a year it has been! I lost my new job in Paris due to Covid, moved to a new country to go back to studying, met new lifelong friends, all the while making my own path in the world of culinary design and styling.
This self-taught journey has kept me grounded throughout the chaos, while I discovered, learnt and shared with loved ones my trials, errors and insights into the culinary arts. So what better way to celebrate this year of self-discovery, than by going back to the beginning of this journey with these scrumptious Almond & Hazelnut Biscotti!
- 26.06.2021
- Vegetarian Recipe -
ALMOND & HAZELNUT BISCOTTI
320g of flour
50g of unrefined brown sugar
½ teaspoon of salt
1 tablespoon of baking powder
110g of slivered almonds
110g of roasted & crushed almonds*
110g of roasted & crushed hazelnuts*
3 eggs
1 teaspoon of almond extract
1 teaspoon of vanilla extract
Juice & zest of 1 lemon
Set a baking tray aside and preheat the oven to 200°C.
Sift the flour, sugar, salt and baking powder into a large bowl and mix ingredients together.
Add the almonds and hazelnuts (sub: any type of nut), mix together and form a pit in the centre of the mixture. Add the eggs, almond extract, vanilla extract and lemon (juice & zest), then use your hands to mix until a malleable dough forms.
Place some of the dough onto a baking tray lined with parchment paper and shape into a 3cm wide roll. Press it down lightly to give it a rough oval shape. Repeat twice to have 3 rolls on your baking tray.
Bake in the oven for 20 minutes, until lightly golden.
Remove from the oven and cut the rolls into 2-3cm slices. Bake in the oven on one side for 5 minutes. Flip the biscotti and bake the other side for 5 minutes.
Remove from the oven and let cool before eating. If you have leftover dough, repeat the previous steps.
Notes: *You can sub. the almonds & hazelnuts for any other sort of nuts, grains and/or seeds to your taste.
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