Biscotti (makes about 40)
Ingredients:
125g (4oz) unsalted butter, softened
¾ cup castor sugar
3 eggs (at room temperature)
2 tablespoons brandy
1 tablespoon grated orange rind
1 ½ cups plain flour
¾ cup self-raising flour
½ teaspoon salt
125g (4oz) blanched almonds (see below)
1 tablespoon aniseed
Method:
Boil almonds in their skins for a few minutes.
Allow to cool slightly then remove skins, pat dry with a paper towel and place on a baking tray.
Bake in a moderate oven for 5 minutes or until golden brown. Remove and cool. Chop almonds roughly.
Sift flours and salt together.
Cream butter and sugar; add eggs one at a time, beating well after each addition.
Add brandy and orange rind and mix well.
Stir in sifted flours.
Stir in chopped almonds and aniseed.
Cover dough and refrigerate for 1 hour.
Halve dough and shape each half into a log, 30cm x 5 cm (12in x 2in) and place on greased oven tray.
Bake loaves in moderate oven 20 minutes or until light golden brown.
Remove and cool on oven tray.
Cut logs diagonally into 1cm (½ in) slices with a serrated bread knife.
Arrange, cut side upward, close together on lightly greased oven trays.
Bake in moderate oven 25 to 30 minutes or until dry and crisp.
When cold store in airtight container.
