Almond Biscotti

Ingredients Weight

Mauri Pavlova Mix 35g

Water 200g

Icing Sugar  200g

Low protein flour 300g

Whole almond (toasted) 250g

Pinnacle Vanilla Flavour 10g


Product Method

  1. Soak Mauri Pavlova Mix in water for about 5 minutes
  2. Beat the soaked mix for 1 min at medium speed
  3. Change mixer to high speed. Add in sugar gradually and mix for 4-5 minutes until stiff
  4. Scrape down the sides. Change whisk to paddle
  5. Add in flour, whole almond and vanilla flavor. Mix at slowest speed for about 10 - 20s
  6. Spread batter onto a lined pan. Bake at 170°C for about 35 minutes
  7. Remove from oven and allow to cool
  8. Slice the cooled loaf into thin slices and bake in ungreased baking tray for about 12 – 15 minutes at 150°C

Variations

Pistachio Cranberry Biscotti:

  1. Substitute 300g whole almond with 150g Pistachio + 150g Cranberry

Hazelnut Biscotti:

  1. Substitute 300g whole almond with 300g Hazelnut