Muscovado Biscotti (Dan Lepard)

Twice baked Biscotti can be baked without oil, butter and good to keep for quite a number of weeks. Great to dip in coffee or tea.


Here, I used dark muscovado sugar instead brown sugar. Healthier sugar, richer stronger flavour, loved it so much! It is a wonderful way to trick my children to eat nuts :)

You would notice I sliced it thinner than 1cm in thickness, a special request from my kids again.

Recipe: Dan Lepard ( Gourmet Traveller)
Ingredients
3 eggs, room temperature
225g dark muscovado or brown sugar
2 tsp orange extract
1 tsp almond extract
500g natural almonds
100g ground almonds
225g (1 and 1/2 cups) plain flour
25g fine semolina
1/2 tsp bicarbonate of soda

To finish:  gloden caster sugar or unrefined demarara sugar ( I omitted this).

Methods
Preheat oven to 180C. You may need two large baking trays with parchment paper.

Using your electric mixer, whisk the eggs until it starts to froth, gradually add in the sugar about a quarter at a time, until the final mixture turns to soft creamy meringue.
(Dan  says, if the brown sugar stays lumpy, then turn off the machine, leave for 10 minutes and beat on high.  Do it once or twice to allow the sugar to dissolve).
I used dark muscovado sugar.

Add in the extracts with the ground and shelled almonds.
Stir it slightly using a spatula, then add in the flour, semolina and bicarb.
Stir again until barely smooth.

Scoop the mixture onto the baking tray in strips about 7cm wide.
( Dan also says, good to use two trays if you feel the space is cramped as the mixture does doubles in width during baking).

Sprinkle with golden castor sugar and bake for 40 minutes.
Let cool on the tray, cover and leave for a day.
Using a strong serrated knife, slice into 1cm wide fingers on an angle.
Re-bake at 160C for 40 minutes until crisp.