Almond and coffee biscotti

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Almond and coffee biscotti

These nutty Italian biscuits are perfect for dunking in a cup of coffee

1 hour 15 minutes

Makes 10

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Some biscotti recipes are very sweet and sugary. I’ve cut down the sugar in this version for a healthier treat. These crunchy biscuits are great for enjoying with a cup of coffee.

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Some biscotti recipes are very sweet and sugary. I’ve cut down the sugar in this version for a healthier treat. These crunchy biscuits are great for enjoying with a cup of coffee.

Ingredients

  • 150g plain flour
  • 1 teaspoon baking powder
  • 45g caster sugar
  • 35g ground almonds
  • 15g flaked almonds
  • 2 teaspoons instant coffee granules, dissolved in 2 teaspoons boiling water, cooled
  • 1 egg
  • 1 egg white

CALORIES: 111

FAT: 4g

SALT: 0.2g

SUGAR: 5g

Method

  1. Preheat the oven to 180°C/Fan 160°C.
  2. Combine the flour, baking powder, sugar and almonds in a bowl. Add the coffee, egg and egg white and mix well to form a dough.
  3. Lightly knead the dough on a floured work surface until smooth, then shape into a log measuring about 10cm x 15cm x 2cm and place on a baking tray lined with baking paper.
  4. Place in the oven and bake for 25 minutes, then take out of the oven and turn the oven down to 150°C/Fan 130°C.
  5. When the log has cooled slightly, carefully cut into slices about 1cm thick using a serrated knife.
  6. Place slices on the baking tray and return to the oven to bake for approximately 30 minutes, turning halfway through, until crisp and dry.

Biscotti are a great low-calorie alternative to baking cookies. You can use other nuts in this recipe too – hazelnuts or pecans work well.

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