Christmas Biscotti

Christmas Biscotti
1 hr


for 120 pieces
300 grams blanched almonds
3 medium Eggs
200 grams Sugar
1 pinch Salt
6 drops Almond extract
2 teaspoons Speculoos spices
1 teaspoon finely grated Orange peel
450 grams Pastry flour
Baking powder
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Preparation steps

Step 1/2

Preheat the oven to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection). Slice the almonds in half lengthwise and place on a baking sheet lined with parchment paper. Toast the almonds in the oven for 10-15 minutes, until golden brown. Separate the eggs. Beat the egg whites until soft peaks form, then gradually add 100 grams (approximately 1/2 cup) of sugar and continue beating until stiff and glossy. Beat the egg yolks with the salt, 1 tablespoon of hot water and the remaining sugar until light and frothy. Stir in the almond extract, speculoos and orange zest. 

Step 2/2

Fold the beaten egg whites into the egg yolk mixture, then stir in the flour, baking powder and toasted almonds and mix until a smooth dough is formed. Roll the dough out onto a floured surface into a long rectangle about 2 cm (approximately 3/4 inch) wide. Place on a baking sheet lined with parchment paper and bake for 35 minutes. Remove from the oven, allow to cool slightly, then slice diagonally into 1 cm (approximately 3/8 inch) thick strips. Cool completely on a wire rack and store the biscotti in an airtight container or wrap in cellophane for gift giving.