Ingredients:
4 eggs
2 – 2.5 cups of almond flour
2 cups of gf flour blend
4 tsp of baking powder
1.5 cups of raw brown sugar
1.5 table spoons of fennel seeds
1 cup of toasted almonds
1/2 tsp of almond essence
1 tsp of vanilla essence
5 tsp of amaretto liqueur
Grated rind of two large oranges
3/4 teaspoon of salt
1/4 cup of olive oil
Steps:
Preheat oven to 180F
Mix dry ingredients: Flours, salt, baking powder, fennel seeds and grated orange peel
Combine the oil and sugar separately then
Mix in the eggs, one at a time
Add in the Amaretto, almond essence and vanilla.
Slowly incorporate the flour mixture, adding the roasted almonds last.
Prepare a baking sheet with baking parchment
Turn out the dough and form it into a rectangular log in the centre of the baking sheet.
Bake for 20 mins apx – if it gets dark you can place a sheet of baking paper over the top.
Remove from the oven and allow to cool for 10 – 15 minutes
Using a serrated knife cut the log on the diagonal, spacing the slices to allow air flow on both sides
Reduce the oven temperature to 140F
Return the biscotti to the oven for a further 10 minutes.
Remove from oven and allow to cool completely before storing.
