Almond Biscotti (Croquets)

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Serves: 12/14 Biscotti


  • 300g of all purpose flour/plain flour
  • 100g of almond powder
  • 150g of caster sugar
  • Pinch of salt
  • 2 large eggs (maybe 3 depending of the texture)
  • Zest of 1 lemon
  • 6g of baking powder
  • 100ml of sunflower oil
  • 1 egg yolk for the brush


  • Line a cookie tray with parchment paper.
  • In a large bowl combine  the flour, the sugar, the almond powder, the baking powder and the salt.
  • Start to mix with your fingers.
  • Add the sunflower oil and mix all the ingredients with your fingers.
  • Lightly beat the 2 large eggs and add to the mixture.
  • Mix gently until the dough becomes firm.
  • Preheat the oven to 180C degrees.
  • Sprinkle with a pinch of flour a clean surface and roll the dough into a log.
  • Flour a baking tray and transfer the log to it.
  • Flatten with your hands and make the shape of a rectangle (35 cm length and 15 cm width).
  • Brush the top with the egg yolk.
  • Use a fork to create grid.
  •  Bake for 45 minutes.
  • Remove the tray from the oven and cut very carefully slices of 2 cm and roll it on one side.
  • Bake for another 10 minutes.
  • Remove again from the oven and flip the Biscottis into the other side.
  • Bake for another 5 minutes.
  • Remove and allow to cool.

The Biscottis are firm and crisp and ready to be dipped in a delicious Caffe Latte.

Bonne degustation!

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