Italian Biscotti

The citrus in these cookies imparts a wonderful floral flavor without adding bitterness. I would highly suggest seeking out a very ripe grapefruit (or other citrus) for this recipe. Served deliciously for an afternoon treat with tea, or as an after dinner dessert served with sweet wine.


YIELD: approx. 36 cookies

TIME: 1 - 1.5 hours

INGREDIENTS

255 g whole raw almonds

505 g Hourani flour

1 tsp baking powder

1 medium grapefruit

150 g powdered sugar

4 large eggs, room temperature

50 g whole raw pine nuts

METHOD

  1. Heat up the oven to 350 F. 

  2. Bake your almonds on a sheet pan for 10 minutes until toasted evenly. Allow to cool.

  3. Whisk together flour, and baking powder.

  4. Using a food processor, puree about 150 g of grapefruit until it forms a pulp. Transfer pureed grapefruit to a clean bowl and mix in your sugar, followed by your eggs.

  5. Add your cooled almonds and pine nuts to the flour mixture, and then pour egg mixture into it. Mix vigorously with your hands until the nuts are evenly distributed.

  6. Separate dough into two even balls. On a floured surface, roll each piece of dough into a roughly 4 inch diameter by 9 inch long log. Place logs on a parchment lined baking sheet, flatten the logs slightly to ensure the logs are a uniform height, and then bake until the surface is slightly cracked and a tester comes out clean; approximately 30 minutes.

  7. Allow the logs to cool and then slice into approximately ½ inch thick slices.

  8. Reduce your oven temperature to 300, and bake the slices for an additional 30 minutes, until the cookies are no longer soft when pressed upon. Allow to cool completely before serving.