No oh no! All my cake tins are empty! It’s almost crisis, so I just have to “turn around” and do something about it. Biscotti is very simple to make and tastes delicious for afternoon tea or actually whenever. And I find it very cozy to use my old cake tins for these cakes, they decorates my kitchen bench in a nice way.
150 gr butter
300 gr sugar
6 dl plain flour
2 tsp. baking powder
3 tsp. vanilla sugar
150 gr almonds
Cest of 1 orange
Whip butter and sugar until white mixture. Add one egg at a time and stir well between each one.
Mix the dry ingredients and add to butter/sugar/egg mixture. Add almonds (whole) and orange cest. Wash the orange under running water before grating the orange. Make sure to use only the orange cest and not the white part. It tastes very bitter and the other delicious tastes become overwhelmed by it.
Part the dough into 3 and roll out “sausages” the same length as your baking tray. The dough is a little loose, so don’t use too much flour rolling out. Place the sausages on a baking tray with greased paper.
Bake in pre-heated oven to 220 °C for about 15 min.
Remove the tray from the oven and cut the biscotti into 3 cm big pieces. I cut at an angle since I think they’re looking more nice that way. This has to be done the minute you remove the tray from the oven, otherwise you will only struggle. Place all pieces on “high edge” and place them back in the oven to bake for another 10 min. Just watch the cakes and remove from the oven when golden brown.
Store in airtight tin.