Kate 'Roddy' Taylor is our customer services manager, and we were all a bit surprised that as soon as we suggested doing a Roddy Great Bake Off here in the office, she was first to volunteer to attempt this week's bake - Biscotti. It turns out that Kate's eagerness is because she has a secret life that none of us knew about - being an expert cake decorator (she even spent 2 years in college learning the craft of cake decorating and honing her skills).
Ingredients (make 24)
- 200g plain flour
- 11/2 level teaspoon baking powder
- pinch of salt
- 50g ground almonds
- 100g almonds, skins on
- 150g golden caster sugar
- 2 large egg, lightly beaten
- few drops almond extract
Pre-heat the oven to 170°C, gas mark 3
First sift the flour, baking powder and salt into a large bowl, then add the ground and whole almonds and sugar. Give it a good mix, then add the egg and the almond extract, and mix it together first with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough.
Now place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put it on the lined baking sheet and bake it near the centre of the oven for 30 minutes. After that, transfer it to a cooling tray and leave until completely cold.
Then reduce the oven temperature to 150°C, gas mark 2.
Now use a serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the lined baking tray and bake for another 30 minutes until pale gold and crisp.
Transfer them to the cooling tray and when cold, store in an airtight container.