After braving the bank holiday rain to get a new loaf tin, I sat deflated on the sofa. There was one thing that is the ultimate pick me up for rainy weekend mornings. Almond and Vanilla Biscotti and an Espresso!
230gr of self-raising flour
50gr of melted (and slightly cooled) unsalted butter
100gr of almonds, roughly chopped
90gr of caster sugar
2 tbsp of honey
1 tsp of amaretto (optional)
1, Preheat the oven to 190 degrees or gas mark five
2, Put the flour, sugar and almonds into a bowl.
3, Beat the eggs, butter, honey, and amaretto together in a separate bowl.
4, Add the dry ingredients to the wet ingredients and mix well until it forms a dough.
5, Halve the dough and form two logs on a baking sheet (20cm long and 6 or 7 cm wide) and bake in the oven for 18-20 mins
6, Cool the biscotti logs for about 20 mins and then cut each log into 10-12 slices with a sharp serrated knife
7, Arrange the slices back onto the baking sheet and return to the oven for a further 20 minutes until they are golden and crisp. Cool and serve!