Almond Biscotti
Ingredients Weight
Water 200g
Icing Sugar 200g
Low protein flour 300g
Whole almond (toasted) 250g
Pinnacle Vanilla Flavour 10g
Product Method
- Soak Mauri Pavlova Mix in water for about 5 minutes
- Beat the soaked mix for 1 min at medium speed
- Change mixer to high speed. Add in sugar gradually and mix for 4-5 minutes until stiff
- Scrape down the sides. Change whisk to paddle
- Add in flour, whole almond and vanilla flavor. Mix at slowest speed for about 10 - 20s
- Spread batter onto a lined pan. Bake at 170°C for about 35 minutes
- Remove from oven and allow to cool
- 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:
- Substitute 300g whole almond with 150g Pistachio + 150g Cranberry
Hazelnut Biscotti:
- Substitute 300g whole almond with 300g Hazelnut
